Ingredients
3/4 c. butter, softened
3/4 c. dark brown sugar
3/4 c. white sugar
2 large eggs
1 t. vanilla
2 c. all-purpose gluten free flour mix
3/4 c. cocoa powder
1 1/4 t. baking soda
3/4 t. table salt
1 1/3 c. ice water
Preparation
Preheat oven to 350°F.
Grease and flour (gluten free flour) two 9" round cake pans.
Cream butter and sugars until pale and fluffy. Add eggs 1 at a time and then vanilla, beating well and scraping down sides after each addition.
Whisk gluten free flour, cocoa, baking soda, and salt together in a medium bowl. Add flour mixture and water alternately and mixing just until combined.
Pour batter into pans. Bake between 25-35 minutes or until springy to the touch and cake tester comes out clean. Cool completely before removing from pans.
