Monday, November 17, 2008

Peppermint Fudge Cake

Preheat oven to 325 F.

Spray a 10 inch bundt pan with cooking oil and set aside.

Sift together in large bowl and whisk together well:

2 cups gluten free flour mix
1 tsp xanthan gum
2 teaspoons baking soda
6 tablespoons unsweetened cocoa powder
1 tablespoon cornstarch
1 cup white sugar
1/2 teaspoon salt

Whisk together by hand in medium bowl:

1 3/4 cup unsweetened applesauce
1/4 cup canola oil
1 tablespoon vanilla
1 tablespoon peppermint extract

Add the wet ingredients to the dry with a few swift strokes just until blended.
Pour into bundt pan. Bake 50 to 60 minutes, until a toothpick comes
out with moist crumbs. Cool on rack.

Makes 12 Servings.

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