Delicious Gluten Free Chocolate Cake

From the Recipe Shoebox

The ingredients:

CAKE: 
1 package (12-ounces) semi-sweet or dark chocolate chips (about 2 cups)
2 cans (15-oz. each) garbanzo beans, drained and rinsed
6 eggs
1-3/4 cups sugar
2 Tbs. cocoa powder
1 Tbs. lemon juice
1-1/2 tsp. baking powder
3/4 tsp. baking soda
1 tsp. vanilla

CHOCOLATE FROSTING:
1/4 cup butter
4 cups powdered sugar
1/4 cup cocoa powder
1/4 cup milk
1-1/2 tsp. vanilla

WHITE CHOCOLATE DRIZZLE: 
1 cup white chocolate chips
1 tsp. shortening

Directions:
FOR CAKE:  In a small bowl, melt the chocolate in the microwave for about 2 minutes on 50% power, stirring frequently until smooth.  In a blender, blend the beans and eggs until creamy.  Add remaining ingredients, including the melted chocolate and blend well.  If your blender is not big enough, pour into a bowl to mix.  Put batter into a greased 9x13-inch baking pan and bake at 350 degrees for about 40-45 minutes, until a toothpick in center comes out with moist crumbs--DO NOT OVERBAKE.  For cupcakes, bake for 20-25 minutes.  When cool, frost with chocolate frosting. 

FOR FROSTING:  Beat all ingredients until creamy and spreadable. 

FOR DRIZZLE:  In a small microwaveable bowl, melt white chocolate chips and shortening together on 50% heat for 2 minutes or until melted and smooth.  Take care to stir frequently.  Immediately after melting, drizzle over frosted cake or cupcakes and allow to set. 

Enjoy!


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