Ingredients:

• 1 cup water
• 1 cup butter
• 3 Tablespoons unsweetened cocoa powder
• 2 cups gluten-free flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract

For the Frosting:

• 6 Tablespoons milk
• 3 Tablespoons unsweetened cocoa powder
• 1/2 stick butter
• 3 3/4 cups powdered sugar

Directions:

• Preheat oven to 350 °F and grease 18×13 pan (cookie sheet)
• Add water, butter, cocoa powder to a medium saucepan over medium heat.  Bring mixture to boil.
• Meanwhile, in a separate bowl mix together the flour, sugar, baking soda and salt.
• In another small bowl, mix together the sour cream, eggs and vanilla
• Add sour cream/egg mixture to the four mixture and mix until combined.
• Once the chocolate mixture in the saucepan is boiling, remove it from the heat and pour it into the batter. Mix until combined with no lumps remaining
• Pour mixture into prepared pan and smooth with a spatula to make sure it is dispersed in an even layer
• Bake in preheated oven for 15-20 minutes or until set (mine is usually done in 15 miutes)
• When the cake is about hald-way through cooking, iprepare the frosting.

For the Frosting:

• Add milk, cocoa and butter to a saucepan, bring mixture to boil.
• Once boiling, stir in powdered sugar. I like to beat the mixture with my hand held mixer to get rid of any lumps.
• Pour hot icing over hot cake. Use a spatula to spread it evenly over the cake. Allow frosting to set at least 10 minutes before eating.

Nutrition:

Serves 15

Calories :475 kcal Í Carbohydrates: 71g Í Protein: 3g Í Fat 21g Î Saturated fat 13g Î Cholesterol: 75mg  Î Sodium: 343mg Î Potassium: 81 mg Î Fiber; 1mg Î Sugar: 56g Î Vitamin A: 13.1% Î Vitamin C: 0.1% Î Calcium: 2.9% Î Iron: 6.8%