Serves: 12
Total Calories: 2,678
Preheat oven to 350°F. Grease a 9 x 13-inch or 13 x 18-inch pan and dust with Featherlight.
Combine dry ingredients in a medium bowl. In another bowl, beat eggs well. Add sour cream, oil, and vanilla to the eggs. Beat in dry ingredients. Slowly stir in boiling water. Mix well, scraping down sides and bottom of bowl.
Pour into prepared pan. Bake a 9 x 13-inch pan for 35 to 40 minutes. Bake a 13 x 18-inch pan for 17 to 20 minutes.
This Chocolate Cake recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.
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