Wednesday, October 18, 2006

Roses and Chocolate Cake

Autumn, the perfect time for a gluten-free chocolate cake decorated with chopped walnuts and miniature roses. Yummy!

1 cup brown sugar

1 cup granulated sugar

1/2 cup vegetable shortening

1 cup rice milk or water

1 tsp. baking soda

1 tsp. vanilla

1 1/2 cups rice flour

1/2 cup chocolate powder mixed with 1/2 cup boiling water

1 1/2 cups bean flour (garbanzo/fava bean is delicious)

3 tsp. xanthan gum

dash of salt

Mix sugars and shortening. Add milk or water. Mix chocolate and soda and add to mixture. Add vanilla, flours, and a pinch of salt. Bake at 325 degrees for about 60 minutes.

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