For cake: 1/4 lb. butter, at room temperature 8 oz. cream cheese 1-1/4 cup sugar 2 cups gf flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3 eggs 3/4 cup buttermilk 1/4 cup + 2 Tablespoons canola oil 1 bag gf chocolate chips (semi-sweet)
For frosting: (optional) 4 oz. semi-sweet chocolate 1/4 cup cream
Preheat the oven to 350°F. Butter a bundt pan; set aside.
With an electric mixer, beat the butter and cream cheese until thoroughly combined. Add the sugar and continue to beat until the sugar is completely incorporated.
In a separate bowl, combine the gf flour, baking powder, baking soda, and salt. Set aside.
In a small bowl, whisk together the eggs, buttermilk and canola oil. Add this mixture to the cream cheese mixture; stir until completely blended.
Gradually add gf flour mixture to wet ingredients. Stir until incorporated. Stir in chocolate chips.
Spoon batter into the bundt pan and smooth top with a spatula. Bake for 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool on a rack for 10 minutes. Invert and remove cake from pan. Let cool completely on a rack.
(Optional) To add a rich frosting, melt 4 oz. chocolate in a double boiler. Remove chocolate from heat and whisk in the cream. Drizzle chocolate over top of the cake.
We used The Gluten Free Pantry’s Country French Bread Flour Mix for the gluten free flour in this recipe (www.glutenfree.com).