This cake needs no frosting. It has a moist, tender crumb and looks appealing just as is. Ice cream is optional.
The Daisy Sour Cream company published an ad and recipe in the Sunday newspaper. Hallie converted it to be gluten free and decided to make 2/3 of a recipe to fill an 8" square pan instead of a full recipe for 2-8" rounds. The conversion yielded a slightly richer cake to compensate for the dryness of gluten free flour. Please note that Daisy has a recipe on their website that makes both cake and frosting, but the newspaper recipe was for the cake only. (Good thing because simple is best. The web recipe is a bit convoluted as it is written.) Still, credit goes to Daisy for a great cake that your family will never say, "It's dry. Is it gluten free?"
|1/2||Cup||Vegetable oil (Hallie used lite flavor olive oil)|
|1||Large||Egg (Hallie did not use 2/3 of an egg)|
|2/3||Cup||Dark or light brown sugar|
|1-1/2||Ounces||Melt a mixture of semi-sweet and bitter-sweet chocolate chips. (Don't use unsweetened baking chocolate squares, but you could use semi-sweet squares.)|
|1-1/3||Cups||Gluten free flour (Hallie used this flour blend by Carol Fenster.)|
|1/2||teaspoon||Guar gum (If you don't have guar gum, you can use xanthan gum. But guar is preferred because it is springy rather than stretchy.)|
|2/3||Cup||Warm water (or coffee or whatever liquid, but not citrus)|
|2/3||Cup||Lite sour cream|
You can use your convection oven if you have one. Heat oven to 350° F.