1 hr 20 min
1 1/2 cups Gluten-Free Flour Blend (see below)
2 teaspoons gluten-free baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup Land O Lakes® Butter, softened
2 Land O Lakes® All-Natural Eggs
2 teaspoons gluten-free vanilla
2/3 cup milk
2 tablespoons sugar
2 tablespoons unsweetened cocoa
2 tablespoons water
1/4 cup Land O Lakes® Butter, softened
1 1/2 cups powdered sugar
1/3 cup unsweetened cocoa
1/2 teaspoon gluten-free vanilla
2 to 3 tablespoons milk
Heat oven to 350°F.
Grease and flour 8-inch square baking pan. Set aside.
Stir together flour blend, baking powder and salt in large bowl. Set aside.
Beat 3/4 cup sugar and 1/2 cup butter in large bowl at medium speed, scraping bowl often, until creamy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Reduce speed to low. Add flour mixture alternately with milk, beating well after each addition.
Place 1 cup batter into small bowl. Add remaining 2 tablespoons sugar, 2 tablespoons cocoa and water; stir until well mixed.
Spoon 3/4 plain batter into bottom of prepared pan. Spoon chocolate batter over plain batter. Spoon remaining plain batter on top, allowing some of chocolate batter to show through. Swirl two batters together gently with knife or spatula for marbled effect.
Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely.