Chocolate Bunt Cake with Chocolate Butter Cream Frosting
(This is a version of the Hershey’s chocolate cake recipe)
1 ¾ Cup All purpose GF Flour ( I used Better Batter GF Flour)
1 Cup Hot Water ( microwave about 1 minute)
1 Cup Milk
1 Stick Melted Butter
2 Teaspoons Vanilla
2 Large Beaten Eggs
Mix flour and all liquids in large mixing bowl, cover and let this rest for about 10 -15 minutes.
When you are ready to bake, set mixer on high and mix the rest of the ingredients.
Preheat oven to 325*
2 Cups White Sugar
¾ Cup Hershey’s Cocoa
2 Teaspoons Gluten Free Baking Powder
1 ½ Teaspoon Baking Soda
1 Teaspoon Salt
When all ingredients are blended well and there are no lumps left. Pour batter into a greased non-stick bunt pan. Bake for 40 – 45 minutes or until cake is set and pulled loose from the sides of cake pan. Remove from oven let cool for about 5 minutes and invert cake onto cake plate. Frost cake with icing below, while cake is still warm.
Chocolate Butter Cream Frosting
4 oz. Plain Philadelphia Cream Cheese, softened
1 Stick unsalted Butter Softened
2 Teaspoon Pure Vanilla
1/2 Cup Dark Brown Sugar
3 Cups Pure Powdered Sugar
1/4 Cup Pure Cocoa Powder
In food processor blend all ingredients until smooth. Frost cake while cake is still warm, so frosting will melt and run down sides of cake. Warning this cake is so moist and rich, it can be addicting!