Deep Dark Chocolate Cake

• 2 c sugar
• 1 3/4 c sorghum flour/cornstarch mixture (2 c sorghum flour to 1 c cornstarch)
• 1/4 c defatted soy flour
• 3/4 c Hershey's cocoa
• 1 1/2 tsp gluten-free baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1 tsp xanthan gum
• 2 eggs + 1 egg white (*)
• 1 c soy milk
• 1/2 c vegetable oil (or melted butter)
• 2 tsp Gluten Free vanilla extract (**)
• 1 c boiling water

1. In large mixer bowl, stir together sugar, sorghum flour, cocoa, baking powder, baking soda, salt, and xanthan gum.
2. Add eggs, soy milk, oil, and vanilla.
3. Beat on medium speed of electric mixer two minutes.
4. Remove from mixer; stir in boiling water.
5. Pour batter into prepared pans (greased and floured).
6. Bake 30-35 minutes for 9 inch pans, 35-40 minutes for a 13 x 9 inch pan, 21 minutes for cupcakes (makes about 27 cupcakes).
7. Cool 10 minutes, remove from pans to wire rack.
8. Cool completely before frosting.
9. Can freeze cupcakes.

(*) "Just Whites" available at most grocery stores is dehydrated egg whites that are shelf stable and less expensive than egg.

(**) If using powdered vanilla, add to dry ingredients.

Developed by Amy Perry
Contributed by Twin Valley Mills, LLC.

Chocolate Cake I/Chocolate Cake II/Deep Dark Chocolate Cake