Surprise...we're having a treat today!

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any mother (parent) of a food allergic child feels a tinge of anxiety when birthday party invitations come in the mail. in addition to finding an appropriate gift last minute, food allergy mothers have to be prepared for the mandatory pizza, cake and goodie bag. in addition we have to be ready at a moments notice with pop-up school treats, snacks and other annoying food related issues.


my "go to"flour is always  beth's gluten free flour mix from gluten free pantry. i use this flour cup for cup in all recipes with total success.


below is my recipe for the best gluten free chocolate cake and amazing chocolate frosting!  in my research, i have found that recipes with little flour ratio to the rest of ingredients yields an amazing result.....oftentimes i make the batter and freeze into cupcakes or small 4" round cake pans.  this way, i have a fresh treat within a few minutes.

easy and divine chocolate glaze or frosting.  
this recipe can be used as a glaze poured when warm or you can whip it into a frosting after it has cooled completely to room temperature.

• 8 ounces semi sweet chocolate cut into small pieces
• 8 ounces unsweetened butter
• 2 tablespoons corn syrup
• melt butter, chocolate and corn syrup in the top of a double broiler.  stir until smooth. pour while warm for glaze or let sit at room temperature and use as frosting. 

classic and amazing chocolate cake...better than grandma used to make!

• one stick plus 4 tablespoons butter, softened to room temperature
• 1 3/4 cup gluten free flour mix (i like beth's gf flour mix from gluten free pantry)
• 3/4 cup  unsweetened cocoa powder (i like ghiradelli)
• 1 1/2 teaspoon baking powder
• pinch salt
• 1 3/4 cup sugar
• 2 teaspoons vanilla
• 2 large eggs (leave out of refrigerator for 15 minutes before mixing into the batter)
• 2 cups sour cream (or buttermilk)

 -sift together flour, cocoa powder, sugar, baking powder and salt- set aside.

-in bowl of standing mixer beat butter and sugar until creamy.  add eggs and sour cream.

-add flour mixture to above.

-beat on medium for 3 minutes  (make sure all flour is mixed in)

-makes two 8" round cakes-bake 25-35 minutes until toothpick comes out clean

 -30 regular size cupcakes-bake 18 minutes- until toothpick comes out clean

- 48 small size cupcakes -bake 14 minutes

- 1 11x14 rectangular sheet cake- bake 30-35 minutes

bake at 350 (convection oven)

                                                              

 gluten free"hostess" cupcakes with chocolate glaze

                     triple layer chocolate cake with chocolate frosting (mint frosting center)