The best, most moist chocolate cake I've ever made is (believe it or not) the recipe off of the Hershey's Cocoa Special Dark. In the last year, I've had to go off of all gluten and I really want to make this cake again for the holidays. I'm wondering if all I have to do is add in 1/4 or 1/2 tsp of Xanthum gum along with KA Flour to make this cake turn out as good as it would with regular flour. Here is the recipe: 2 c sugar 1-3/4 c all purpose flour (sub out with KA Flour) 3/4 c Hershey's SD Cocoa 1-1/2 tsp baking powder 1-1/2 tsp baking soda 1 tsp sale 2 eggs 1 c milk 1/2 cup vegetable oil 2 tsp vanilla extract 1 c boiling water Mix dry ingredients. Add all wet ingredients except boiling water and beat on medium 2 minutes. Stir in boiling water. Bake in 2 9 inch pan for 30-35 min at 350. Thanks for your help!!!

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