adapted from eatingglutenfree.com
1/2 tsp. xanthan gum
2 c. sugar
3/4 c. cocoa
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 c. sour cream
1/2 c. oil
2 tsp vanilla
1 c. boiling water
Preheat oven to 350°. Combine dry ingredients in a medium bowl. Beat eggs well. Add sour cream, oil, and vanilla. Beat in dry ingredients. Slowly add boiling water, and mix well. Batter will be extremely thin. Pour into a greased pan.
Bake a 9x13 pan for 35-40 min. Bake a 13x18 pan for 17-20 minutes.
*Gluten-Free (GF) Mix
3 c. rice flour
1 c. potato starch (NOT potato flour)
1/2 c. tapioca starch
Mix well.
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