((Intro

In an attempt to organize all my recipes and share them with fellow cooks and bakers, I've started a blog. Initially my recipes were a collection from friends, family, cookbooks, magazines and yes, even newspapers! Now many of my recently acquired recipes are adapted from blogs and cooking show websites.

Thank you for visiting my blog. I hope that along the way you enjoy a few of my recipes and make them some of your favorites too!

Count the memories, not the calories!
Eileen

Sunday, September 18, 2022

Gluten Free Chocolate Buttermilk Cake

2 cups Bob's Red Mill Gluten Free 1-for-1 Baking Flour
2 cups sugar
1 tsp. baking soda
¼ tsp salt
1 cup butter
⅓ cup unsweetened cocoa powder
2 eggs
½ cup buttermilk*
1½ tsp vanilla

Preheat oven to 350 degrees.  Grease a 13 x 9 x 2-inch pan; set aside.  Combine flour, sugar, baking soda, and salt; set aside.   In a medium saucepan combine butter, cocoa powder, and 1 cup water.  Bring mixture just to boiling, stirring constantly.  Remove from heat.  Add the chocolate mixture to the flour mixture; beat with an electric mixer on medium speed until combined.  Add the eggs, buttermilk, and vanilla.  Beat for 1 minute (batter will be thin).

Pour into prepared pan.  Bake in a preheated oven for 35 minutes or until a wooden toothpick inserted in the center comes out clean.  Pour warm Chocolate-Buttermilk Frosting over warm cake, spreading evenly.  Cool in pan on a wire rack.

Chocolate-Buttermilk Frosting:  In a medium saucepan, combine ¼ cup butter, 3 tbsp. unsweetened cocoa powder, and 3 tbsp. buttermilk.  Bring mixture to boiling.  Remove from heat.  Add 2¼ cups sifted powdered sugar and ½ tsp vanilla.  Beat until smooth.  If desired, stir in ¾ cup coarsely chopped pecans.

Cover and store in refrigerator for up to 3 days or freeze for up to 3 months.

Variation: Cool cake completely. Beat 1 cup heavy whipped cream until it begins to thicken.  Add 1/4 cup raspberry jam.  Continue beating until stiff peaks form.

*Buttermilk substitute: Add ½ tbsp of lemon juice or white vinegar to a liquid measuring cup. Add enough milk to measure ½cup. Stir, then let stand for 5 minutes.

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