A Pink thing...

We love Martha Stewart's Gluten Free Chocolate - Layer Cake...

Bake your cake... and eat it too!

Gluten Free does not mean flavor free...

(This cake is best eaten right after it is decorated)

For the Cake layers...

Vegetable Oil Cooking Spray

1 1/2 cups sugar

3/4 cup brown rice flour

1/2 cup almond flour

3/4 cup unsweetened Dutch-process cocoa powder

1/4 cup quinoa flour

2 teaspoons baking powder

3/4 teaspoon coarse salt

2 large eggs

3/4 cup warm water

3/4 cup low-fat buttermilk

2 tablespoons unsalted butter

1 teaspoon pure vanilla extract

For the seven minute frosting...

1 1/4 cups sugar

1/4 cup water

1 tablespoon + 1 teaspoon corn syrup

5 large egg whites

3/4 teaspoon pure vanilla extract

pinch of salt 

We tinted the finished frosting PINK 

by adding red gel-paste food coloring drop by drop. 

Feel free to leave the frosting white ... or make it PINK :)

1. Make the cake layers

Preheat oven to 350 degrees

Coat (2) 8 inch cake pans with cooking spray

Line bottoms with parchment paper

Spray parchment

2. Whisk together dry ingredients

Add remaining ingredients

Divide batter between pans

3. Bake until the sides pull away from the pans ... approx 1 hour

Let cool on wire racks

4. Make frosting

Place sugar, water, corn syrup and egg whites in a heat proof mixer bowl OVER A POT OF SIMMERING WATER

Cook

Whisking occasionally until sugar dissolves 

Mixture needs to register 160 degrees on candy thermometer

5. Attach bowl to mixer

Whisk hot sugar mixture on high speed until stiff

approx 7 minutes

Whisk in vanilla and salt

6. Assemble cake

EAT!!!!!!!

Per Serving:

481 calories, 3g saturated fat, 1g unsaturated fat

61 mg cholesterol, 93 g carbohydrates, 583 mg sodium, 9g protein, 3g fiber