About the recipe: This recipe is adapted from Hershey’s Perfectly Chocolate Chocolate Cake recipe. I mainly just changed it to make it gluten and dairy free. I was quite happy with how it turned out as it is very moist and flavorful.
1 ¾ cups Safeway Open Nature Gluten Free Flour Blend
2 cups sugar
6 teaspoons baking powder
3/4 cups Hershey’s Cocoa Powder
1/2 cup Smart Balance butter
2 teaspoons vanilla extract
1 cup boiling water
Preheat oven to 350 degrees and grease two, eight-inch cake pans.
In a large bowl combine dry ingredients. In a medium sized bowl beat eggs, add milk, butter, and vanilla and mix well. Pour wet ingredients into dry and stir to combine. Pour in boiling water and mix. Pour batter into the prepared cake pans and bake for 30-35 minutes. Remove cakes from pans and let cool on wire racks.
1/2 cup Smart Balance butter, melted
2/3 cup Hershey’s Cocoa Powder
1/3 cup of Silk Original Almond Milk
3-5 cups powdered sugar
1 teaspoon vanilla
In a medium sized bowl combine butter and cocoa. Alternate mixing in milk and powdered sugar a little at a time. Keep adding powdered sugar until frosting is thick and no longer runny. Mix in vanilla. Frost cake once it has cooled.