(A) Chocolate Cake : Sift together into large mixing bowl:
1 cup rice flour (use the Asian kind as it’s not gritty)
1 cup sugar
1/3 cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon guar gum or xanthan gum **
(B) Mix together and add to sifted dry ingredients in part A:
1/2 cup milk
1/4 cup oil
1 egg, beaten
(C) Add to combined dry and wet ingredients:
1/2 cup boiling water
Mix with mixer until combined. Pour into 9″ round bundt pan or tube pan.
Bake at 350* 30-40 minutes. Cool
1 package instant chocolate pudding mix made according to instructions
2 cups whipping cream – whipped until stiff
4 skorr bars, chopped
1/4 cup liqueur – optional
Break up or slice into cubes the cooled cake. Place half into a trifle bowl. If using liqueur sprinkle half over the cake, 1/2 the whipped cream, 1/2 of the Skorr bits, – repeat. Chill for 4 hours. Serves 10-12.
**if you do not have guar or xanthan gum you could try using 2/3 cup rice flour and 1/3 cup sweet rice flour or glutinous rice flour in place of the 1 cup of rice flour.