Easy Gluten-Free Chocolate Fudge Cake
3 squares unsweetened chocolate or 6 Tbsp. cocoa
½ cup vegetable shortening or butter
1 ¾ cups Premium Gold® Gluten Free Flour
1 tsp. baking soda
1 tsp. salt
1 ½ cups sugar
1 cup milk (more if needed for consistency)
1 tsp. vanilla
Preheat oven to 350 degrees F and set oven racks one place below the center. Grease and flour two 8 inch round cake pans or line the bottoms with parchment paper
Add ¾ cup of milk and vanilla and mix until the dry ingredients are moistened. Beat with electric mixer on medium speed for 1 minute. Scrape the bowl and beaters often with a rubber spatula. Add melted chocolate. Beat 1 minute on medium speed. Add the remaining 1/4 cup of milk and eggs. Mix well and beat 1 minute with mixer, scraping bowl and beaters as needed.
Pour the batter equally into the two prepared pans. Tap the pans on the counter to release air bubbles.
Place pans in
Bake for 30-35 minutes, or until center springs back when touched or toothpick inserted in center comes out clean. Cool on wire rack. Enjoy with frosting!
Vanilla Butter Cream Frosting
1 – 16 oz. package powdered sugar
¼ tsp. salt
4 Tbsp. milk or cream
1 tsp. vanilla
6 Tbsp. soft butter (3/4 stick)
If the mixture too stiff to stir, add a ¼ tsp. of milk at a time until you can stir. Add butter and beat mixture until smooth. Spread frosting on cooled cake.
For chocolate frosting, add 1 to 3 Tbsp. cocoa powder and 1 additional Tbsp. of milk or cream.