I have adapted this recipe from Gert Bakker’s family cookbook and made it gluten free.  We ate it before I could take a picture and so I randomly searched images on Google and found one that looked exactly like mine!  The recipe is basically the same as the one I adapted.  I’ll take my own photo next time I bake it!

Beat at medium speed in mixer bowl:

Picture is borrowed from Taste of Home.

• 1 cup sugar
• 1/2 butter

Add:

• 1 cup sweet rice flour
• 1/2 cup potato starch
• 1/2 cup tapioca starch
• 1 cup sour cream
• 2 eggs
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract

Beat at low speed until blended, scrape bowl with spatula.  Increase speed to medium- beat for 3 minutes.  Stir in:

• 1 /2 cup chocolate chips

Spread batter in a greased and floured bundt or tube cake pan.  Mix the following into a crumbly mixture:

• 1/2 cup rice flour or a half rice flour and half millet flour
• 1/2 cup brown sugar
• 1 1/2 teaspoon cocoa powder
• 1/4 cup butter

Add to crumb mixture:

• 1/2 cup chocolate chips
• 1/2 cup chopped walnuts or pecans

Bake at 325* for approximately 60 minutes or until cake tester comes out clean.  Cool in pan.
Notes: This cake starts out very soft.  The next day it firms up nicely.  Can be kept in sealed container for 3-4 days.  Can also be frozen.