Fantastic Chocolate Cake

• 8 tablespoons ( 1 stick) butter
• 3/4 cup gluten free flour blend
• 1/4 cup coconut flour
• 1 tsp xanthum gum
• 1/2 tsp. salt
• 1/4 tsp. baking powder
• 8 oz semisweet chocolate chips
• 1 1/4 cups sugar
• 2 tsp gluten free vanilla extract
• 2 eggs
• 1/2 cup buttermilk
• Chocolate Icing

  Preheat the oven to 350 degrees.

  Line an 8" round cake pan with parchment paper or butter and flour the pan. In a small bowl, combine the gluten free flour blend, coconut flour, xanthum gum, salt and baking powder. Set aside.

In a large microwave safe container, place the butter and the chocolate chips together. Microwave for 30 seconds. Stir and microwave for another 30 seconds. Stir again until the chips are completely melted. Stir in the sugar and vanilla, then add the eggs and buttermilk.

Fold in the flour mixture last until combined. Pour the batter into the prepared pan and bake until the cake pulls away from the edges of the pan about 45 minutes to 1 hour. A toothpick test should still have a few moist crumbs on it when removed. Cool for 5 minutes. Run a knife around the edge and invert onto a wire rack to cool completely. Pour the glaze on top and serve. Makes 10 servings.

  Chocolate Icing

• 4 oz. semisweet chocolate chips
• 1/2 cup heavy cream
• 1/2 tsp gluten free extract of your choice

In a small saucepan, heat the cream to a boil. Stir in the extract. Place the chocolate chips in a medium bowl. Use a strainer and pour the cream on top of the chocolate chips. Let sit for 5 minutes and then stir until smooth. Cool for 3-6 minutes. Pour over the top of the cake.