GLUTEN-FREE CHOCOLATE CAKE

GLUTEN-FREE CHOCOLATE CAKE
1& 1/2 cups gluten-free self-raising flour (I use Orgran)
1/2 cup gluten-free cocoa
1 teaspoon baking powder
1 cup caster sugar
125 gm melted butter or margarine, cooled
1 cup milk (dairy, rice or soy)
1 tsp vanilla essence
2 eggs

1. Turn oven on to 180degrees C.
2. Prepare a 20 cm round cake tin or a large loaf tin or two to three smaller cake tins.
3. Sift together dry ingredients and stir through sugar. Make a well in the centre.
4. Whisk in cooled, melted butter or margarine, milk and vanilla essence.
5. Whisk in eggs, one at a time.
6. Pour mixture into prepared cake tin. Bake in oven for 55 minutes, then check that cake is cooked.
7. Place cake, in tin, on a cooler for 5 minutes, then turn out.
8. Leave the cake to cool for 5-10 minutes, then wrap in plastic wrap to continue cooling. When cake is cool, ice with chocolate icing.

Just fixed up recipes - some of the amounts of ingredients showed up as little squares instead of numbers.

Chocolate Icing
2 tbl butter or margarine
1 tbl hot water
1 cup pure icing sugar cocoa to taste

1. To the butter and hot water, sift the icing sugar.
2. Stir through to ensure all the icing sugar is incorporated.
3. Sift in and beat through sufficient cocoa to achieve the desired colour and taste.
4. Ice cake, using a palette knife dipped in boiling water to smooth out icing.

cake toppers