INGREDIENTS

3.5 cups gluten free flour
1.5 tsp unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1.5 cups margarine
1.5 cups sugar
1 cup icing sugar
1 cup vegetable oil
4 eggs, separated
2.5 tsp vanilla extract
1 tsp white vinegar
1 drop food color
1 cup buttermilk
1.5 cups lactose free milk
1 tsp lemon juice
1/2 cup cream cheese
1 cup sliced strawberries

PREPARATIONS

Baking Instructions:

Cream 1/2 cup butter, 1.5 cups sugar and vegetable oil until smooth. Add egg yolks, 1.5 tsp vanilla extract, vinegar, and 1/2 tsp red food coloring and mix well. Add 3 cups flour, cocoa powder, baking soda, and 1/2 tsp salt and mix the batter well.
In a separate bowl, beat egg whites until thick and frothy in a separate bowl and fold into the batter. Preheat the oven to 350 degrees fahrenheit. Grease baking tins or line with grease proof paper. Bake for 30 – 35 mins and allow to cool for 30 mins. Transfer to a wire rack.

Frosting Instructions:

Pour icing sugar, remaining flour, salt and milk in a saucepan. Mix the ingredients until smooth. Place saucepan over medium heat and stir mixture until to thickened. Allow to cool in a covered bowl or refrigerate for an hour. In the cooled bowl, add lemon juice, vanilla extract, cream cheese and margarine. Mix until smooth and thick. Place strawberries between the cake layers and decorate entire cake with frost or serve on the side.