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Wednesday Wisdom: A better gluten-free chocolate cake

Here’s a tip to make your fabulous GF chocolate cake even better.  When you are greasing and flouring the pan to prevent your cake from sticking, substitute cocoa powder for your GF flour.  The cocoa will add a little more chocolate-y flavor, and the color will blend right in with your dark cake.  You won’t end up with little clumps of white or tan flour on top of your cake.  You can even take it one step further by dusting your finished cake with powdered sugar mixed with cocoa powder.  It’s an easy, but elegant, way to finish off a cake instead of using frosting.

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