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Ingredients
2 cups Krusteaz All Purpose Flour - gluten free
¾ cup Hershey's Unsweetened 100% Cocao Powder - gluten free
½ teaspoon salt
1 teaspoon Clabber Girl Baking powder - gluten free
1¼ teaspoon Arm & Hammer Baking Soda - gluten free
½ cup Daisy Sour Cream - gluten free
1 stick butter at room temperature
2 large eggs at room temperature
1 teaspoon Spice Islands Vanilla Extract - gluten free
1½ cups brown sugar
1⅓ cup warm water
FROSTING:
4 cups Domino Confectioners Sugar - gluten free
2 sticks organic butter, at room temperature
1 teaspoon vanilla extract
1 to 2 tablespoons milk
Instructions
- Grease 2 (9 inch) cake pan with butter.
- Preheat oven to 325 degrees F.
- In a large bowl, combine flour, sugar, baking soda, baking powder, salt and cocoa powder.
- Make a well at the middle and add butter, sour cream, eggs, water and vanilla. Mix using a handheld mixer until smooth.
- Divide the batter between the 2 pans smoothing the top with a spatula. Bake from 15 to 18 minutes or until a toothpick inserted at the middle comes out clean. Let them cool completely.
- In a large bowl, combine the frosting ingredients and mix until well combined.
- Place one of the cake on a cake platter and top with frosting then place the second cake on top. Spread frosting evenly on top and sides of the cake.
- You can top with berries of your choice and dust with powdered sugar. Ready!
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2 comments
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