Heat oven to 350°F. Lightly spray bottom of pan with cooking spray or grease pan with shortening and lightly flour. For cupcakes, use paper baking liners.
In a large bowl, whisk together the flours, evaporated cane juice, brown sugar, wheat gluten, cocoa powder, baking powder, soda, and salt. Add the water, oil, vanilla and eggs and mix at low speed for about one minute, then medium speed for another minute. Spread batter into prepared baking pan and bake according to directions for the pan size. Cake is done when toothpick comes out clean. Cool in pan on cooling rack for 15 minutes. Run knife around edge of pan before removing. Cool cake completely before frosting. Makes 12 cupcakes or cake slices.
*Egg-free Option: Whisk together 2 Tb Flaxseed Meal with 6 Tb water, let stand 1 minutes. Use this mixture in place of the eggs.
13 x 9-inch rectangle - Bake 20-25 minutes 9-inch round pan - Bake 30-35 minutes Two 8-inch round pans - Bake 10-15 minutes Cupcakes - Bake 15-20 minutes
Chocolate Frosting 4 ounces Unsweetened Baking Chocolate 3 cups Powdered Sugar ½ cup Butter or Margarine 2 tsp Vanilla Extract 1/3 cup Milk
Microwave chocolate in small microwavable bowl as directed on package until melted. Cool 10 minuets. Beat powdered sugar, butter, vanilla and milk ion a large bowl with electric mixer until smooth. Gradually beat in melted chocolate until well blended. Immediately frost cake. Frosting will begin to set up after about 15 minutes.
