Recipes

Chocolate Cake

This recipe makes a very nice chocolate cake. I would be proud of inventing it, except that at the time I was trying to blend various brownie recipes to make a better brownie.

Preheat oven to 350 degrees. Grease one or two 9 x 9 pans, depending upon if you want the cake to have two layers or not.

In a mixer, start (and keep it going) mixing:

4 eggs
1 cups white sugar
1/2 cup brown sugar
2 tsp vanilla

While the mixer is going, sift together into a bowl and set aside:

1 cup gluten-free four mix
1 tsp baking soda
1/2 tsp salt

Then, while the mixer is still going, melt into a medium saucepan:

1 stick (4 oz.) butter (we used a little of this stick to grease the pans earlier)

and when the butter melts add:

1/4 cup nonfat milk
1/4 cup evaporated milk (1/2 can)
6 to 8 oz Dutch-processed cocoa (8 oz is one bag of Euphoria Chocolate brand)

Wait until the mixer has been going at least 10 minutes, if it has not been that long already. Then combine into the mixer:

the sifted-together dry ingredients
the chocolatey mixture
up to 2 cups of either chocolate chips and/or chopped and roasted nuts

Mix just enough so the ingredients are evenly combined.

Transfer batter to the greased pan and bake for about 45 minutes. When done baking the top will be firmly springy and a toothpick will come out clean.