Delicious chocolate cake

Sometimes the best recipes come right on the package. This is from the Hershey's cocoa powder can: a chocolate cake recipe that I have modified to accommodate for gluten free baking. It holds up really well and looks and tastes delicious. For easy decorating, create a ganache to pour over the cake when you're in a hurry.

3/4 c. cocoa

1 cup boiling water

1/2 cup (1 stick) plus 2 tbsp. butter.

2 cups sugar

3 eggs

1 tsp. vanilla extract

1 3/4 cups gluten free flour

1 1/2 tsp. baking soda

1/4 tsp. salt

2 tsp. xanthan gum

1/2 cup milk (rice milk is great for baking)

1/4 c. sour cream

1. Heat over to 350 degrees. Grease appropriate baking pans (three 9-inch or three cupcake pans). Line bottoms with parchment paper; grease and flour paper. Mix cocoa with boiling water in small bowl. Stir until smooth. Set aside to cool.

2. Beat butter and sugar in a large bowl until fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Gradually add cocoa mixture, beating well.

3. Mix together: GF flour, baking soda, salt and xanthan gum; separately measure milk and sour cream into liquid measure. Add flour mixture and milk/sour cream mixture alternately to butter mixture, beating until blended. Pour batter into prepared pans.

4. Bake 30 to 35 minutes (depending on pan; 18 minutes for cupcakes) or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire racks; carefully peel off parchment paper. Cool completely. Frost as desired.