German Sweet Chocolate Cake

Wow, can you believe 2 posts in a week?  I haven't done that for months!  Like I said in my last post, we recently found out that my son is allergic to wheat, milk, & peanuts, so we've been looking for tasty alternatives to what we're used to.  And I'm not willing to compromise good taste in the process.  I'm determined that eating allergy-free can be just as good as eating normal, so I'm on the hunt for good recipes.  This one was introduced to me by my little sis.  She has a gluten intolerance, so she has a little more experience in the gluten-free world.  She's been on the hunt for tasty gluten-free goodness and stumbled across this.  The original recipe is from the back of the Baker's German's Sweet Chocolate Bar box.  She simply substituted the flour with gluten-free all-purpose flour and I would go further and substitute the buttermilk with any non-dairy milk (soy, rice, almond, coconut) with vinegar added.  So far it really is the BEST gluten-free, dairy-free cake I've tested so far.  I honestly can't tell the difference.

• 1 pkg (4oz) Baker's German's Sweet Chocolate
• 1/2 c water
• 2 c flour (for gluten-free, use 2 c Gluten-Free All Purpose Baking Flour...we've only used Bob's Red Mill brand so far)
• 1 tsp baking soda
• 1/4 tsp salt
• 1 c (2 sticks) butter, softened (if making dairy-free, use 1 c dairy-free substitute...we've used Nucoa dairy-free margarine)
• 2 c sugar
• 4 eggs, separated
• 1 tsp vanilla (make sure its gluten-free...vanilla w/alcohol can contain alcohol w/gluten in it, so watch out)
• 1 c buttermilk (dairy free option: 1 c milk substitute (soy, rice, coconut, almond milk) plus 1 Tbsp vinegar...let it sit for 10 minutes to sour up a little)

Preheat oven to 350°F.  Prepare pans.  If using cake pans, cover bottoms of 3 (9-inch) round cake pans with wax paper; grease sides of pans.  If using cupcake tins, place cupcake paper cups in tins.

Microwave chocolate and water in large microwavable bowl on high for 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.

Mix flour, baking soda and salt; set aside.  Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.  Add egg yolks, 1 at a time, beating until well blended after each addition.

Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form.  Gently stir into batter.  Pour evenly into prepared pans.

Bake for 30 minutes or until toothpick inserted in centers comes out clean.  Immediately run small metal spatula around cake layers.  Cool in pans for 15 minutes; remove layers from pans to wire racks.  Discard wax paper.  Cool cake layers completely.  Frost & enjoy!

Makes 16 servings.