This is a Better Homes and Gardens recipe, modified to be gluten, casein and soy free, of course! Sorry there is no picture...our computer is still dead and our camera won't work with the laptop we have on loan. But rest assured, this cake is good. The girls prefer it with frosting, but I like it with ganache!
3/4 cup palm shortening
2 cups All-Purpose GF flour blend
3/4 cup cocoa powder
1 tsp. xanthan gum
1 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
2 cups sugar
2 tsp. vanilla extract
1 1/2 cups dairy free milk alternative, such as rice milk
Preheat oven to 350 degrees. Grease three 8 inch cake pans. Line the bottoms of the cake pans with with parchment paper or waxed paper, set aside.
Sift together the flour through the salt, set aside.
Beat shortening on high speed for 30 seconds. With the mixer running, add the sugar 1/4 cup at a time, beating until well combined (about 3 minutes). Scrape the sides of the bowl. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
Add the flour mixture and the rice milk alternately to the egg mixture, beginning and ending with the flour mixture. Beat well after each addition.
Divide batter evenly among the pans and spread to smooth. Bake about 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool in pans 10 minutes. Remove from pans and peel off parchment paper. Cool completely on wire racks. Frost as desired.