Daffodil Cake – Delish Spring Dessert

My resolution this year was to eat less cake and I am doing pretty well at it so far but sometimes it is about using the ingredients you have and the holiday that is at hand.  I have some egg whites in the freezer and have to use them up. Defrost and I have everything else in the fridge or pantry: go daffodil cake. Looks like an angel food cake on the surface but it is an old fashioned confection known as a daffodil cake.  The insides have some white and some yellow cake. I found the recipe in my 1970s Betty Crocker, a great standard cookbook I would never want to be without.  Was making it for many years before my diagnosis with celiac so once I got comfy baking gf I figured I could make it gf and it is perhaps even better than it was with gluten based flour.

I make them on occasion for my mom who is a big fan of said cake.

She is still not sure I am making it gf but it is totally gf and totally delicious.  daffodil cake, french apple tart 014

So all you gluten free disbelievers, this cake will change your mind. It is tender, moist and delicately flavored, not to mention very pretty and perfect in spring for Easter.  It is after all, a daffodil cake and spring is the only time in the year they bloom. Make some now folks! It makes a wonderful birthday or party cake; you could put a thin vanilla powdered sugar glaze on top to make it fancy for such an occasion.

Notes: I save egg whites; in a Tupperware container in the freezer, until I have a cup of them.  Then I am ready to put this beauty together. Or just use enough eggs to make a cup of whites. If you don’t have guar gum you can use xanthan gum.

A few words on separating eggs: this can be tricky and I have learned from bad experiences not to separate directly into the measuring cup full of whites; do it into a small bowl and dump. You can NOT get ANY egg yolk in the whites or they won’t beat properly.  Best to set any egg that breaks or becomes contaminated with even a speck of yolk aside and make an omelet for supper! I crack each egg on the edge of my counter, split its shell in half and dump it over one cupped hand. The white flows through into the bowl underneath and I drop the yolk into the mixing bowl. Be gentle so the yolk does not break  Don’t use old tired eggs or the yolks are more likely to break; fresh is best but they need to come to room temperature before cracking so the whites beat to a high volume.  FYI: When baking gf all ingredients should be room temperature unless the recipe tells you otherwise.

Put the yolks in the medium mixing bowl and add those six whites in with the other cup of whites: 1 ½ cup total egg whites.  I know, a crazy lot of eggs in this but remember, no fat what-so-ever! Angel food cake is a good choice for your diabetic friends, or so they say. I just think those folks love a good angel food cake. This cake is even better, a masterpiece of delicate melt in your mouth cakey delight.

Angie’s GF Daffodil Cake

1 cup egg whites (room temp)

6 whole large eggs (room temp)  separated

1 ¼ cup powdered sugar

1 cup brown rice flour blend (recipe below)

½ tsp guar gum

1 ½ tsp. cream of tarter

¼ tsp salt

1 tsp. pure vanilla extract

½ tsp. almond extract

1 cup granulated sugar

 

Directions:

 

Heat oven to 375 degrees.  Put baking rack on second slot from the bottom.  You need a ten inch tube pan with removable bottom, do not spray.

Mix and sift the powdered sugar, flour, guar gum in a bowl at least once.

Pour the egg whites (should add up to 1 ½ cups) into a stand mixer bowl, add cream of tarter and salt.  Start at medium speed.  Beat until foamy, increase speed until high, wait for soft peaks and add cup of granulated sugar a tbsp or two at a time as it beats.  No bowl scraping or stopping.  Beat at highest speed until you have stiff peaks.  Beat briefly after adding the two flavoring extracts. Set aside.

In small bowl beat the 6 egg yolks about 4 minutes until thick and lemon yellow colored.

Fold the flour mixture into the egg whites, I do about a quarter cup at a time sprinkled all over the top and I fold it with a spatula or spoonula.  Be gentle and smooth; don’t worry if it isn’t perfectly smoothly mixed.  Put about half of the mixture into a separate large mixing bowl.  Add the beaten egg yolks; gently fold until it is pretty well blended.

Put big glops of the plain mixture into the baking tube pan; I like 3 big ones.  Put three big glops of the yellow blended mix between them. Top with more glops of the mixes, using it all up.  Gently stir through the pan with your spoonula to swirl it a bit and smooth the top with the spoonula.

Put into preheated oven, bake 35 minutes, until when you press gently on the top it springs back.

Remove from oven, turn it over and hang on an empty wine bottle neck or a big funnel. Let cool totally in this upside down state before cutting it out of the pan. I use a sharp serrated bread knife, cut around the outside edge and the center tube. Lift it out and then slice under the cake all around.  Place a cake plate over the top and gently flip it. daffodil cake, french apple tart 014

I store it in a plastic cake saver or just in the microwave away from breezes and hungry folks.  You could wrap it in plastic wrap too. It is best eaten within 3 days.  It generally doesn’t last that long around here.

Brown Rice Flour Mix base mix 

(This mix is the same as King Arthur’s basic gf blend)
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

This recipe is my variation on the angel food cake you will find in Annalise Roberts’ Gluten-Free Baking Classics cookbook.   This post was first published in April 2016.

Angel Food Cake

I know I promised to write about fresh fruit desserts every week this year but sometimes it is all about using the ingredients you got.  I had some egg whites in the freezer and wanted to use them up. Defrost and I had everything else in the fridge or pantry: go cake. This post is also an exception to my resolution because it is so freaking delish. Was making it for many years before my diagnosis with celiac so once I got comfy baking gf I figured I could someday make it gf and it is perhaps even better than it was with gluten based flour.

So all you gluten free disbelievers, this cake will change your mind. It is tender, moist and delicately flavored, not to mention very pretty.

Notes: I save egg whites; in a Tupperware container in the freezer, until I have a cup and a half of them.  Then I am ready to put this beauty together. Or just use enough eggs to make 1.5 cups of whites. If you don’t have guar gum you can use xanthan gum.

A few words on separating eggs: this can be tricky and I have learned via bad experiences not to separate directly into the measuring cup full of whites; do it into a small bowl and dump. You can NOT get ANY egg yolk in the whites or they won’t beat properly.  Best to set any egg that breaks or becomes contaminated with even a speck of yolk aside and make an omelet for supper! I crack each egg on the edge of my counter, split its shell in half and dump it over one cupped hand. The white flows through into the bowl underneath and I drop the yolk into the mixing bowl. Be gentle so the yolk doesn’t break  Don’t use old eggs or the yolks are more likely to break; fresh is best but they need to come to room temperature before cracking so the whites beat to a high volume.  FYI: When baking gf all ingredients should be room temperature unless the recipe tells you otherwise.

I know, a crazy lot of egg whites in this but remember, no fat what-so-ever! Angel food cake is a good choice for your diabetic friends, or so they say. I just think those folks love a good angel food cake.

Angel Food Cake

1 1/2 cup egg whites (room temp)

1 ¼ cup powdered sugar

1 cup brown rice flour blend (recipe below)

½ tsp guar gum

1 ½ tsp. cream of tarter

¼ tsp salt

1 tsp. pure vanilla extract

½ tsp. almond extract

1 cup granulated sugar

Directions:

Heat oven to 375 degrees.  Put baking rack on second slot from the bottom.  You need a ten inch tube pan with removable bottom, do not spray.

Mix and sift the powdered sugar, flour, guar gum in a bowl at least once.

Pour the egg whites into a stand mixer bowl, add cream of tarter and salt.  Start at medium speed.  Beat until foamy, increase speed until high, wait for soft peaks and add cup of granulated sugar a tbsp or two at a time as it beats.  No bowl scraping or stopping.  Beat at highest speed until you have stiff peaks.  Beat briefly after adding the two flavoring extracts. Set aside.

Fold the flour mixture into the egg whites, I do about a quarter cup at a time sprinkled all over the top and I fold it with a spatula or spoonula.  Be gentle and smooth; don’t worry if it isn’t perfectly smoothly mixed.

Put big glops of the mixture into the baking tube pan; I like 3 big ones. Gently stir through the pan with your spoonula to get rid of any big air holes and smooth the top with the spoonula.

Put into preheated oven, bake 35 minutes, until when you press gently on the top it springs back.

Remove from oven, turn it over and hang on an empty wine bottle neck or a big funnel. Let cool totally in this upside down state before cutting it out of the pan. I use a sharp serrated bread knife, cut around the outside edge and the center tube. Lift it out and then slice under the cake all around.  Place a cake plate over the top and gently flip it.

I store it in a plastic cake saver or just in the microwave away from breezes and hungry folks.  You could wrap it in plastic wrap too. It is best eaten within 3 days.  It generally doesn’t last that long around here.  We had some with fresh strawberries and vanilla ice cream: heavenly!

Brown Rice Flour Mix base mix 

(This mix is the same as King Arthur’s basic gf blend)
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

 

This recipe is almost exactly the angel food cake you will find in Annalise Roberts’ Gluten-Free Baking Classics cookbook.

 

Turkish Fig and Yogurt Cake

We enjoyed the most amazing cake last night.  I used 12 of my own homegrown figs in it.  chicken-gumbo-002Some sugar, lots of Greek yogurt, some eggs, some flavorings and very little flour.  It was very easy to put together; sort of like making a soufflé. I mixed the yolks with the sugar and then the flour added in bit by bit with a whisk.  My stand mixer made the egg whites into fluff and I folded them into the yolk/sugar mixture.  Spooned into a buttered cheesecake pan and laid the cut halves of the figs into the batter. Bake it and BOOM; an amazing dessert fit for a king and queen!  It does puff up a lot as it bakes; don’t worry; it will sink somewhat; can’t stay puffed when it is cooled.

The flavor was a lemony, fluffy light cake but the figs were the star attraction.  If you like figs; this is your cake!

The recipe is from fearless dining: here is a link to the original I used to create my cake.  http://www.fearlessdining.com/recipe/gluten-free-turkish-fig-yogurt-cake/.

I made only a couple of changes to fit what I had in my pantry.  This is a spectacular cake to serve to company. Just need those fresh figs and some yogurt. I got mine at Aldi’s.  Their store brand Greek yogurt in a big size has wonderful flavor and texture.

 

Turkish Fig and Yogurt Cake

Ingredients   (at room temperature)

4 eggs, separated

½ tsp. cream of tarter

½ cup sugar

3 tbsp. gf flour – I used King Arthur blend

½ tsp. xanthan gum (leave out if your flour has some in it already)

1 tsp. lemon or orange extract

1 tsp. water

1/2 tsp. lemon zest

½ tsp. orange or tangerine zest (if you don’t have orange extract)

1 ½ cup Greek yogurt, plain

7-12 figs (big ones; only 7, small; use more) Halved

A tsp. of butter for greasing the pan

A bit of powdered sugar to sift on top

Directions:  see the original post for directions –  http://www.fearlessdining.com/recipe/gluten-free-turkish-fig-yogurt-cake/.fig-cake-006

Little Cherry Cake

Cherry pie…yes, I’m still obsessing on cherries.  The other week I did make something with the few sour cherries I still had in the freezer.  A small six inch cherry cake. It was so easy; a basic cake batter made with my portable mixer and you sink some sour cherries into the batter, sprinkle with cinnamon sugar and bake.  The batter swallows up the cherries and they bake in the cake creating a wonderful, sweet, little treat.  I know… trying to eat less sugar but I really wanted a smaller cake to share with my mom and it was wildly successful.  Subtle cherry flavor in a tender golden blanket of cake.  Totally yummy and really not that much sugar.

The recipe is by Annalise Roberts and the original can be found on her blog.  I changed it a bit for my small cake version. She uses sweet cherries and I prefer sour.  This little cake serves four.  It goes together quickly and makes a great dessert for a small group.  Guessing vanilla ice cream would be fantastic on it but never got to that!

Little Cherry Cake

Heaping 1/3 cup c. sugar

¼ c. butter, room temperature

½ brown rice flour mix

¾ tsp. baking powder

¼ tsp. xanthan gum

Pinch of salt

1 large egg, room temperature

½ tsp. almond extract

¼ tsp. vanilla extract

¾ to 1 cup pitted sour cherries (if frozen do not fully defrost)

1-2 tsp. cinnamon sugar

Directions: Heat oven to 350 degrees.  Put rack in center to lower center of oven.  Spray a six inch cake pan with cooking spray.

Cream the butter and sugar in a bowl using an electric hand held mixer, not a standing mixer as that is too powerful.  Blend until smooth. Add the eggs, dry ingredients and extracts, beat 2 min at medium speed.  Pour batter into pan.  Place cherries evenly around the top; push them in a bit so they are not just laying on the surface. Sprinkle with the cinnamon sugar. Bake for about 35 minutes; test to see if the batter is set.  Cool on rack before cutting. Store leftover cake tightly wrapped (if there is any!)

cherry torte 001

Not the prettiest cake slice; a quarter of it.  It tasted better than it looks here!

Brown Rice Flour Mix  (Same as King Arthur GF blend)
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

Delightful Daffodil Cake

I know I promised to write about pie every week this whole year but sometimes it is all about using the ingredients you got.  I had some egg whites in the freezer and had to use them up. Defrost and I had everything else in the fridge or pantry: go cake. This post is an exception to my pie a week for 2016 rule; ‘cause it is so freaking delish. Looks mostly like an angel food cake but it is an old fashioned confection known as a daffodil cake.  I found the recipe in my 1970s Betty Crocker, a great standard of a cookbook.  Was making it for many years before my diagnosis with celiac so once I got comfy baking gf I figured I could make it gf and it is perhaps even better than it was with gluten based flour.

daffodil cake, french apple tart 014

I made one this weekend, it turned out perfect and I dropped by with two slices for my mom, suddenly she started talking about how I should learn to make gf cake so I can have some too! Apparently this cake (and ones in the past) have been so incredibly good she can’t believe any of them are gluten free!! I assured her, again, that I only bake and cook gluten free. Not sure she believed my words; a measure of how incredibly good this cake is as I’m generally known for my honesty.

daffodil cake, french apple tart 010

So all you gluten free disbelievers, this cake will change your mind. It is tender, moist and delicately flavored, not to mention very pretty and perfect in spring.  It is after all, a daffodil cake and spring is the only time in the year they bloom. Make some now folks! It makes a wonderful birthday or party cake; you could put a thin vanilla powdered sugar glaze on top to make it fancy for such an occasion.

Notes: I save egg whites; in a Tupperware container in the freezer, until I have a cup of them.  Then I am ready to put this beauty together. Or just use enough eggs to make a cup of whites. If you don’t have guar gum you can use xanthan gum.

A few words on separating eggs: this can be tricky and I have learned via bad experiences not to separate directly into the measuring cup full of whites; do it into a small bowl and dump. You can NOT get ANY egg yolk in the whites or they won’t beat properly.  Best to set any egg that breaks or becomes contaminated with even a speck of yolk aside and make an omelet for supper! I crack each egg on the edge of my counter, split its shell in half and dump it over one cupped hand. The white flows through into the bowl underneath and I drop the yolk into the mixing bowl. Be gentle so the yolk does not break  Don’t use old tired eggs or the yolks are more likely to break; fresh is best but they need to come to room temperature before cracking so the whites beat to a high volume.  FYI: When baking gf all ingredients should be room temperature unless the recipe tells you otherwise.

Put the yolks in the medium mixing bowl and add those six whites in with the other cup of whites: 1 ½ cup total egg whites.  I know, a crazy lot of eggs in this but remember, no fat what-so-ever! Angel food cake is a good choice for your diabetic friends, or so they say. I just think those folks love a good angel food cake. This cake is even better, a masterpiece of delicate melt in your mouth cakey delight.

 

Angie’s I Can’t Believe it’s GF Daffodil Cake

1 cup egg whites (room temp)

6 whole large eggs (room temp)  separated

1 ¼ cup powdered sugar

1 cup brown rice flour blend (recipe below)

½ tsp guar gum

1 ½ tsp. cream of tarter

¼ tsp salt

1 cup granulated sugar

1 tsp. pure vanilla extract

½ tsp. almond extract

Directions:

Heat oven to 375 degrees.  Put baking rack on second slot from the bottom.  You need a ten inch tube pan with removable bottom, do not spray.

Mix well and sift the powdered sugar, flour, guar gum into a bowl, at least once. Or twice.

Pour the egg whites (should add up to 1 ½ cups) into a stand mixer bowl, add cream of tarter and salt.  Start at medium speed.  Beat until foamy, increase speed until high, wait for soft peaks and add the cup of granulated sugar a tbsp or two at a time as it beats.  No bowl scraping or stopping.  Beat at highest speed until you have stiff peaks.  Beat briefly after adding the two flavoring extracts. Set aside.

In small bowl beat the 6 egg yolks about 4 minutes until thick and lemon yellow colored.

Fold the flour mixture into the egg whites, I do about a quarter cup at a time sprinkled all over the top and I fold it with a spatula or spoonula.  A spoonula is a rounded spatula, great for lifting up stuff in a mixing bowl and scraping it clean. Be gentle and smooth; don’t worry if it isn’t perfectly smoothly mixed.  Put about half of the mixture into a separate large mixing bowl.  Add the beaten egg yolks; gently fold until it is pretty well blended.

Put big glops of the plain mixture into the baking tube pan; I like 3 big ones.  Put three big glops of the yellow blended mix between them. Top with more glops of the mixes, using it all up.  Gently stir through the pan with your spoonula to swirl it a bit and smooth the top with the spoonula.

Put into preheated oven, bake 35 minutes, until when you press gently on the top it springs back.

Remove from oven, turn it over and hang on an empty wine bottle neck or a big funnel. Let cool totally in this upside down state before cutting it out of the pan. I use a sharp serrated bread knife, cut around the outside edge and the center tube. Lift it out and then slice under the cake all around.  Place a cake plate over the top and gently flip it.

I store it in a plastic cake saver or just in the microwave away from breezes and hungry folks.  You could wrap it in plastic wrap too. It is best eaten within 3 days.  It generally doesn’t last that long around here.

Brown Rice Flour Mix base mix 

(This mix is the same as King Arthur’s basic gf blend)
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

daffodil cake, french apple tart 010

This recipe is a variant of the angel food cake you will find in Annalise Roberts’ Gluten-Free Baking Classics cookbook.

 

Sour Cream Cinnamon Cake

I am no longer a fan of the usual custom of the big fluffy iced birthday cake.  I have sure had some bad cake luck over the years, even when I COULD bake with regular flour!  So, I had a birthday cake to make this weekend and I went a different direction. I made a cinnamon walnut apple cake.  Used that recipe nearly three years ago, I wonder why it took so long to make it again.  Addictively flavored with cinnamon and chopped walnuts. The thin layer of apples adds moisture and a delicate touch of apple. Yumm!

It is from my favorite cookbook by Annalise Roberts; Gluten Free Baking Classics.  To be honest it is more of a coffee cake but oh what a sweet and luscious treat it is; I swear you could feed it to anyone and they would enjoy it.

Easy mixing up of dry ingredients, beat the eggs and sugar with electric mixer and combine all.  Layer it up with thin slivers of raw apple and the nut/sugar mix.  In all it has about a half cup less sugar than most birthday cakes and if you frost the cake you are adding a lot more calories than my simple glaze.  The cake is fine without glaze but I felt it added a lovely finish and great complexity to the flavors of this treat.

I didn’t take many pictures; my fingers were sticky with dough and I really had to just put the cake together; my assistant was only 4 years old and he was more important to me than taking pictures when I made this the other day. Next time I will take shots as I put it together and add them to this posting.

coffee cake 049

coffee cake 077

Sour Cream Coffee Cake

½ cup chopped walnuts

2 tsp. cinnamon

1 ½ cups sugar, divided

1 medium apple; peeled, cored and cut in 8 wedges and each in 8 slices.

2 cups brown rice flour mix

1 ½ tsp. baking powder

1 tsp. baking soda

¾ tsp. xanthan gum

½ tsp. salt

2 large eggs, room temp

2 tsp. vanilla extract

1 cup sour cream, room temp

1/3 cup canola oil

Directions: Preheat oven to 350 degrees. Put rack in center of oven.  Spray a 9 inch tube pan with removable bottom with cooking spray.

Mix walnuts, cinnamon and half cup of the sugar in a small bowl.

Whisk rest of dry ingredients in a small bowl.

Beat eggs in the large bowl of an electric mixer until well blended; 2-3 minutes.  Add the rest of the sugar one tbsp. at a time beating well until creamy colored and fluffy. Add vanilla, sour cream, oil and flour mixture and then beat at low speed for 30 seconds, medium low if your mixer has a very low speed, should be well blended. Spread half that batter in the pan, top with apple bits and half the nut/sugar mix.  Spread rest of batter on top evenly; I plop small bits trying not to get too much in any one area. Cover with rest of sugar/walnut mixture. Don’t worry if it doesn’t seem even; it will rise and form into a cohesive cake.

Bake 50 minutes (Do NOT open until 45 min) until cake tester comes out clean.  Cool in pan on a cake rack for 20 minutes.  Cut down with a thin bread knife around the outside and the center tube and remove from pan; cool completely before slicing underneath to release the cake from the tube.

I made a simple glaze to drizzle over the top; 1 cup confectioner’s sugar, 1 tsp. vanilla extract, 2-3 tbsp. cream or milk.  Add the vanilla and 2 tbsp of milk; add more milk to thin it to the consistency that will allow you to drizzle from a spoon onto the cake.  Slice with a bread knife for perfect serving of this yummy treat.

Brown Rice Flour Mix base mix
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

Chocolate Birthday Cake

Okay, I have to confess something. I am a terrible cake baker, when I am under pressure, that is. I call it the birthday cake curse. Really. I actually felt it necessary to take a personal vow like 11-12 years ago to make no more scratch birthday cakes as they always get screwed up. Any number of cakes that didn’t rise properly or cracked as it baked or broke as I tried to get them out of the pan. I could go on and on. The curse continues!

Now I am gluten free and there are very limited and/or expensive options as to making gf cakes. The store mixes only make one layer so for a two layer cake it will cost about $8 not counting the ingredients added to the mix or an icing. Perhaps I should mention that I enjoy baking and it is a challenge I accept in my new gluten free life. So I persevered on this cake issue and several birthday cakes have been created since going gf and all were totally yummy. A few glitches but on the whole, I am pleased with my new gf birthday cake record. When I baked my grandson’s cake it wasn’t perfect looking but it sure was tasty. When it came out of my oven the layers sank some in the center. Re-reading her instructions at the start of the cake chapter I discovered that she does not recommend using a Kitchen Aid mixer; it is too powerful and always over beats gluten free cakes. Now I know. I just flipped one layer over and used it as the bottom. I put extra cream cheese icing in the middle. The top was level and the flavors were out of this world. Aidens 2014 birthday party 006

This is at least the fourth time I have baked this cake for a birthday and so it is time to share it…again: I posted this last November but it is so good it is definitely worth a second share. It is from my go to cookbook; Gluten-Free Baking Classics by Annalise Roberts. Get a copy if you haven’t already. This cake is incredibly yummy, no one will ever feel cheated by the gf nature of it. And it isn’t that difficult to make, just don’t use that big powerful mixer! I like that it is make with low fat milk and canola oil; less fatty than many cake recipes. I used half the vanilla in the cake and it tastes perfect. I also measure the oil and milk and remove that tablespoon from each before mixing; she does it after mixing. I think oil and milk are hard to blend so I do it first.

chocolate cake 001
I iced the cake with a frosting from the “Chocolate Cake Mix Doctor”; vanilla cream cheese frosting and the contrast is perfection with this decadent chocolate layer cake. This icing spreads easily and the cream cheese makes it smooth and less sweet with a tangy undertone; it is addictive. It’s a perfect combo for a birthday celebration once you poke a few candles on top.  Or any kind of celebration, it is that good that I need no other recipe for a chocolate layer cake.

This cake gets its deep chocolate flavor from two sources, unsweetened chocolate and unsweetened cocoa powder. You will need a fair amount of sugar to make it sweet enough. And you will need some of that brown rice flour mix I often use. The recipe for that is below. Enjoy this addictive all occasion cake!

Chocolate Fudge Birthday Cake

4 oz unsweetened chocolate chopped up
1 ¾ cup brown rice flour mix
¼ cup unsweetened cocoa powder
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
¾ tsp. xanthan gum
½ cup canola oil
1 ½ cup low fat milk
2 cups granulated sugar
2 large eggs
1 tsp. vanilla extract

Line two nine inch cake pans with parchment paper; spray the inside of the pan lightly with cooking spray. Do not use dark pans; light ones are far better for this cake. Heat the oven to 350 degrees, oven rack in the middle.

Melt chocolate, stir often. I used the melting feature on my microwave and did a lot of stirring until the last bits were liquid. You can do it in a double boiler if you are into that sort of thing. I went for the easy way.

Put all dry ingredients in a medium bowl and whisk well to combine.

Measure oil and milk, remove 1 tbsp. from each and discard. Mix together.

Beat sugar and eggs in a large mixing bowl. Do not use your Kitchen Aid; use a portable mixer as it has less power and won’t mess up the batter like that big mixer will. Beat until light and fluffy. Blend in melted chocolate and vanilla, blend well. Add the dry and wet ingredients alternating half at a time, low speed on mixer. Mix at medium speed for one minute.

Pour into the prepared pans and bake immediately. Any delay is not going to help so have the oven ready to go. Bake 30-35 minutes, until toothpick comes out clean. Cool in pan 5 minutes, run knife around edge, tip out onto a cooling rack. Flip upright so the top of the cake is on the top. Let cool completely before icing. You could make cupcakes out of it but no 8 inch pan; I tried that once and it overran the pan in a crazy “I love Lucy” manner!

Brown Rice Flour Mix (same as King Arthur GF Flour)
2 c brown rice flour
2/3 c potato starch
1/3 c tapioca flour

Best Ever Cream cheese Icing

1 8 oz package light cream cheese, room temp
1 8 oz stick salted butter, room temperature
3 ¾ cups powdered sugar, sieved
2 tsp. real vanilla extract.

Blend the cream cheese and butter in the mixer (yes I used my Kitchen Aid for this recipe!) Add the powdered sugar one cup at a time, blending on low speed. Do not skip the sieving. Add the vanilla and blend a bit more. This recipe will frost one 9 inch layer cake perfectly.