With mixer, cream together eggs, milk, oil and vanilla. Add dry ingredients and beat for 2 minutes on high speed. Add boiling water and beat on low for 1 minute. Batter will be thin.
Pour into greased and floured (with gluten-free mix)
9x13-inch pan or 2 rounds.
Bake at 350 for 35-40 minutes until done. For cupcakes 15-20 minutes.
Ice with Gluten-Free Fluffy White Icing.
Originally Submitted
8/22/2010
0 Out of 5 from
0 reviews
You can add this Gluten-Free Deep Dark Chocolate Cake recipe to your own private DesktopCookbook.
