Chocolate Chip Cake (Gluten Free)
Ingredients
- CAKE
- 1 box King Arthur Gluten-Free Chocolate Cake Mix*
- 2/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 1/3 cups water
- 2 cups chocolate chips
- 1 cup chopped walnuts or pecans
- GLAZE
- 1/4 cup 4 tablespoons butter
- 1/4 cup light corn syrup
- 4 tablespoons cocoa powder natural or Dutch-process
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder optional
- pinch of salt
- 2 cups confectioners' sugar
Instructions
- Preheat the oven to 350°F. Grease a full size (12-cup) Bundt or tube pan.
- To make the cake: Place the cake mix in a bowl. Beat in the oil, vanilla, and 1 egg. Add the remaining eggs one at a time, beating well after each addition.
- Add the water 1/3 at a time, beating until smooth and scraping the bowl after each addition. Stir in the chocolate chips and nuts.
- Bake the cake for 50 to 55 minutes, until a cake tester or toothpick inserted into the center comes out with perhaps crumbs clinging to it, but no wet batter.
- Remove the cake from the oven, and after 15 minutes turn it out onto a rack.
- To make the glaze: Melt the butter in a medium-sized saucepan set over low heat. Stir in the corn syrup, cocoa, water, vanilla, espresso powder, and salt. Heat and stir until the salt dissolves.
- Mix in enough confectioners' sugar to make a glaze with the consistency of thick molasses; you may not need the entire 2 cups.
- Transfer the cake to a serving plate; if it's still a bit warm, that's OK.
- Spoon the glaze over the cake, covering it as thoroughly as possible. Reheat the glaze briefly if it becomes too thick to pour. Yield: 1 large cake, about 16 servings.
Notes
Recipe By: Kingarthurflour.com
Serving Size: 16
Serving Size: 16
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