You know, sometimes you just have to make a treat so incredibly decadent that you can barely eat a whole piece in one sitting, and that’s exactly what this recipe will do for you. Based off a recipe for the chocolate cake that so many of us remember eating in the lunchroom at school or cafeteria-type establishments (I’m looking at you, Morrison’s) growing up, I altered the recipe a relative gave me to make a Deliciously Unhealthy Gluten Free Chocolate Cake. Eating this cake after I made it was like opening a time portal to being a kid again, only I modified it so that my Gluten-sensitive tendencies wouldn’t drag me back into the present and leave me miserable for a week. You’re going to want, no NEED, to bake this simple recipe and let your kids experience the amazingness that we grew up with, but would now be considered way too unhealthy to be served in the health-conscious lunchrooms of today.
You’re going to need Eggs, a ton of Butter (no, really), Gluten-Free Baking Flour, Powdered Sugar, Unsweetened Cocoa Powder, Vanilla, Sugar, Salt and Milk to make the cake and icing.
Measure out the correct amounts of ingredients for the cake (see the graphic about with Cake ingredients) and mix them up in a mixing bowl.
Here’s the brand of Gluten-Free Baking Flour I used… I’m not being compensated for this but I always like to know what other people use in their recipes, so here you go.
Once your cake mix is good and uniform, spread it in the 9×13 baking pan that you’ve already sprayed with Cooking Spray or greased up with Butter (your call).
Bake at 350 for 20-25 minutes.
Check the cake when it’s been baking for 20 minutes for doneness, but it may need the entire 25 minutes. After it’s done, remove your delicious cake from the oven to cool.
Now it’s time to make your icing! Use these ingredients in the indicated amounts and pour into a mixing bowl.
Here they are in all their glory, preparing to become super creamy.
Stir it up under the consistency is uniform and free of big lumps. Resist the urge to start eating it from the bowl. Or don’t. Just leave enough for the cake.
As the cake cools, you can go ahead and lightly ice it. When it has completely cooled ice it again after the first round of icing has set.
Cut a few pieces for your family to enjoy! Introduce them to REAL cake… not the stuff that we usually whip up from a grocery store mix. Or eat it all by yourself with a big glass of milk… but I recommend you share! You will seriously SERIOUSLY never be able to tell that this is a Gluten Free Chocolate Cake!
Not in the mood for Chocolate? Try this recipe for Backwoods Pecan Pie instead!
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