How to Make Delicious Chocolate Cake with White Frosting

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Betty Crocker Gluten-Free Cooking

  • Yield: 12 Servings
  • Preparation Time: 30 Minutes
  • Total Time: 2 Hours 15 Minutes


How to Make It
  1. Heat oven to 350°F. Spray 2 (8-inch) round cake pans with cooking spray (without flour); sprinkle with 1 tablespoon sorghum flour.
  2. In medium bowl, mix ½ cup sorghum flour, the remaining flours, the cocoa, xanthan gum, guar gum, baking powder, baking soda and ½ teaspoon salt with whisk; set aside. In large bowl, beat oil, coffee, eggs, granulated sugar, vinegar and 2 teaspoons vanilla with electric mixer on low speed until frothy. Gradually add flour mixture, beating on medium speed until well blended. Divide batter evenly between pans.
  3. Bake 40 to 42 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 30 minutes. Remove cakes from pans to cooling racks; cool completely, about 30 minutes.
  4. In medium bowl, beat ghee, vanilla and 1⁄8 teaspoon salt with electric mixer on medium speed. Gradually add powdered sugar and milk, beating until thickened. Beat 4 minutes longer or until frosting is fluffy. On serving plate, place 1 cake layer; spread with frosting. Top with second cake layer; spread frosting over top and side of cake.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
700 kcal
Calories from Fat:
306 kcal
% Daily Value*
Total Fat
34 g
Saturated Fat
4 g
Trans Fat
0.0 g
55 mg
290 mg
92 g
Dietary Fiber
3 g
4 g
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.

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