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Here are all the recipes I received, my notes on puddle cake are below the
recipe.
Melissa

Puddle Cake

1.5 cups white rice flour
3 tablespoons cocoa
1/2 tsp salt
1/8 cup sugar
1 tsp baking soda

Mix & pour into greased, floured pan and make hole in middle.

Pour into hole:
6 tbsp salad oil or 1 cup apple sauce
1 tbsp apple cidar vinegar
1 cup water

Mix....Bake 350

Check for doneness in 15-20 minutes.
(Credit Susan Foss)
        [Notes:  I tried this tonite, and used the apple sauce.  I put it in a
9x13 pan, it should have been in a square, as it was only about 3/4 inch
thick when done.  It had a cracked (like the Mojave) top, and  no flavor.
Maybe it needs more cocoa and sugar.  The texture was moist, except for the
top.  I may experiment with this one at a later date.]

>This recipe looks pretty strange, but the cake is wonderful, one of the
best chocolate cakes (gf or not) we've ever had, and it (the cake) doesn't
look strange at all --

MOIST COCOA-LENTIL CAKE

Lentil puree:

2/3 c. dry lentils, rinsed and drained
2 c. boiling water

Bring to boil in saucepan, cover and simmer 40 min.  Drain, reserving
liquid.  Combine lentils and 1/4 c. reserved liquid in blender or food
processor.  Puree.

Cake batter:

1-1/2 c. sugar
1 c. oil
4 large eggs
1 tsp. vanilla
1-3/4 c. lentil puree

2 c. brown rice flour**
4 tblsp. cocoa
1-1/2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt

Combine sugar, oil and eggs in mixer bowl and beat well.  Add vanilla and
lentil puree, blending thoroughly.  Add dry ingredients and mix well.

Pour batter into greased and rice floured (or nonstick sprayed) 9" X 12"
pan.  Bake at 350 degrees for 30-35 minutes or until center springs back
when lightly touched or cake tester comes out clean.  Cool and frost.

**Recipe originally appeared in  the April-June 1987 Gluten Intolerance
Group of North America Newsletter and used white rice flour.  I've always
baked exclusively with brown rice flour on the theory that it's way more
nutritious and celiac people...are already nutritionally at risk.
(Credit Mariha Kuechmann)

CHOCOLATE CAKE RECIPE
1-3/4 c. GF flour
1/2 t. zanthum gum
2 c. sugar
3/4 c. cocoa
1-1/2 t. baking soda
1-1/2 t. baking powder
1 t. salt
2 eggs
1 c. milk (optional: add 1 t. vinegar to sour)
1/2 c. oil
2 t. vanilla
1 c. boiling water (optional: use black coffee instead for stronger flavor)

Combine dry ingredients in large bowl & mix.  Beat eggs well, add milk and
oil.  Mix together both dry & wet ingredients.  Batter will be thin.  Pour
into greased & floured 13x9" pan.  Bake at 350 deg. for 35-40 min.
(credit Wendy)

Cake
(milk free, egg free, wheat free & chocolate free)
3 c. soy flour
1 1/2 to 2 c. granulated sugar
1 tsp. salt
2 tsp. baking soda
3 to 6 Tbsp. carob powder
2 tsp. vanilla
3/4 c. vegetable oil
2 Tbsp. lemon juice

Combine all ingredients in mixing bowl.  Gradually blend 2 cups of water
with this mixture until all lumps are gone.  There will be enought bater to
fill a greased 9x13 pan.  If the batter is baked in cupcake tins instead,
cupcakes can be individually frozen and thawed with greater ease.  Bake pan
cake for 1 hour at 350 degrees; cupcakes approximately 25 minutes.
(credit cook books online - www. cookbooksonline.com)

 Whipped Cream Cake

 Preheat oven to 350 degrees.
 Grease an 8x12 inch pan.

 Sift dry ingredients:
 1 1/2 c. oriental rice flour
     2 tsp. gluten-free baking powder
   1/4 tsp. salt

 Whip until stiff:
 1 c. cold whipping cream

 Add:
 2 eggs
 1 c. sugar
 1 tsp. g.f. vanilla
 Continue beating until no longer gritty.

 Add dry ingredients,  Blend w/ wire whisk.
 Pour into prepared pan.
 Tap on counter to remove air bubbles.
 Bake 30-45 min, or until it tests done.

 Top w/ cinnamon sugar while still warm or cool well & frost.

I worried about the whipped cream at first but it has the same calories as
if  one uses 1/2 c. butter & 1/2 c. whole milk, but is SO much easier.  You
can  make a double recipe in a deep (2") 9X13 pan.  I don't do the sifting
& I mix  dry ingredients in w/ the mixer.  It freezes well & is actually
better the 2nd  day--if it lasts that long.   I've made multiple recipes
(8) and make sheet cakes for special occassions for my celiacs sons.  The
secret ingredient is  the fine white rice flour from the oriental grocery.
(credit The Joy of Gluten-Free Cooking by Jaunita Kisslinger)

CHOCOLATE FUDGE CAKE
4 oz. unsweetened chocolate
2 1/4 cups sifted GF flour mix
2 tsp. baking soda
1/2 tsp. salt
1/2 cup butter
2 1/4 cups brown sugar
3 lg. eggs
1 1/2 tsp. GF vanilla
1 cup gf sour cream
1 cup boiling water
1 1/2 tsp. xanthan gum ( or guar gum)

1.  grease and flour cake pans
2.  melt chocolate in small bowl over hot water, set aside to cool
3.  sift flour, xanthan gum, baking soda, and salt into lg. bowl
4.  cream butter in another lg. bowl, add brown sugar and eggs.  Beat at
high speed until light and fluffy for 5 mins.
5.  beat in vanilla and chocolate
6.  stir in dry ingredients alternately with sour cream.  Beat well with
wooden spoon after each addition, until batter is smooth
7.  stir in boiling water, batter will be thin
8.  pour at once into prepared pans  bake 335 (or 350) for about 35 mins
9.  remove from pans, cool, frost with chocolate fudge frosting

yield: 9" 2 layer cake
Notes:  if frozen it reheats well in microwave, does not stay fresh at room
temp. for long, gets crumbly.

YELLOW BUTTERMILK CAKE

1.  SEPARATE 5 EGGS
2.  IN MED. BOWL, BEAT 5 egg whites w/ 1 tsp. cream of tarter to stiff peaks
3.  in lg. bowl cream:  5 egg yolks, 2 cups sugar, 1 tsp. vanilla, 1/4 cup
applesauce
4.  sift 2 3/4 cup gf mix with:  1/4 cup soy flour ( if not tolerated, use
1/4 cup gf mix) 1 1/2 tsp. baking soda, 1/4 tsp. salt
5.  Add all ingredients alternately with 1 1/2 cups buttermilk.  Bake 350
for 40-50 mins. or until done.  Can use 2, 9 " pans or 9x14 pan.  Can try
to make chocolate by adding baking chocolate or cocoa.
Notes:  moister if made from sweet rice flour as part of gf mix

ROYAL PECAN CHOCOLATE GATEAU
1/2 cup melted butter
1 1/4 cup sugar
4 T. cocoa
4 eggs
1/2 tsp. baking powder
1 tsp. vanilla
2 cups pecans

1.  Pour all ingredienets into food processor.  Process for 30 seconds,
scrape down sides.  Process again for 30 seconds, Pour into buttered spring
form pan, bake 350 for 35 mins.
2.  Melt together:  1/4 cup milk, 1/2 cup chocolate chips
3.  Whisk and pour over cake
Notes:  if using 10" spring form pan, make the recipe 1 1/2 times or cake
will be too thin.

BLACK MAGIC CAKE
1 3/4 cup rice flour
3/4 cup cocoa
1 tsp baking powder
1 cup brewed black coffee
1/2 cup oil
1 tsp vanilla
2 cups sugar
2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup sour milk

- add liquid ingredients to dry and beat at med. speed for 3 minutes
- bake in 9 x 13 pan for 45 to 50 mins, or in 2 layer pans for 25 to 30=
 mins.
Notes:  sour milk can be made by adding 1 tsp. vinegar to 1 c. milk and
letting set for 5 mins.  Sift dry ingredients,  black coffee can be
replaced with water

BANANA DEVIL'S FOOD CAKE
2 CUPS BROWN SUGAR
1/2 C. margerine or butter
2 lg. eggs
1/2 cup mashed banana
1 cup buttermilk
1/2 tsp xanthan gum
2 cups gf mix
3 tbs. soya flour
1 1/2 tsp. baking soda
1/2 c. cocoa
1 tsp. salt
Cream shortening and brown sugar, add eggs and beat well.  Add banana and
buttermilk, mix well.  In separate bowl, mix dry ingredients, mix well.
Slowly add to the wet ingredients and beat till smooth.  Pour into greased
pan, bake at 350 till toothpick comes out clean.  9x13, approximately 30=
 mins.

CHOCOLATE SOUFFLE ROLL
note:  to make this a layer cake, rather than a roll cake, bake the batter
in three, 7" or 8" round pans, lined with parchment paper.  The layers are
quite fragile.  The finished cake can be spread with whipped cream
(flavored with Grand Marnier or vanilla) and berries between the
layers, finished on the top with whipped cream rosettes with a dipped berry
on each rosette.

7 oz. dark, sweet chocolate (such as Lindt)
4 tbsp. very strong prepared coffee
7 eggs, separated
3/4 cup sugar, divided
2 tbsp. cocoa

Preheat oven to 350, grease 10" x 15" jelly roll pan and line w/ greased
wax paper.  Melt chocolate and coffee in double boiler and stir until
chocolate is melted.  Cool slightly.  Beat yolks with 1/2 c. sugar until
fluffy and pale yellow.  Add chocolate and coffee to yolks.  Beat whites
until soft peaks form.  Add 1/4 c. sugar, beating gradually until stiff
peaks form.  Fold whites into chocolate mixture.  Pour batter into pan and
bake 15 - 20 mins. or until roll is firm.  Remove and cool for 5 mins.
Place damp towel over roll and cool completely at room temp.  Store in cool
place.  Remove towel from roll and sprinkle with cocoa.  Place an ungreased
sheet of wax paper over
roll and turn roll upside down.  Remove pan and 1st piece of wax paper.
Spread whipped cream or mocha filling over flattened cake and roll up very
carefully and quickly.  Store in refrigerator.  Serves 8 - 10

APPLESAUCE CAKE  (no eggs,dairy,wheat,corn)

1/2 cup oil
1/2 cup sugar
1 1/2 Tbsp water
2 tsp baking powder
1 tsp vanilla
1 cup rice flour
3/4 cup buckwheat flour (or other flour)
1/2 cup soy flour
2 tsp arrowroot flour (tapioca or potato starch)
1 tsp soda
1/2 tsp salt
1 tsp cinnamon (cardomen)
1/2 tsp nutmeg (opt)
1 cup applesauce
1 cup of raisons (opt)

Mix dry ingredients and add to wet ingredients.  Do not overmix.  Cook at
325 degrees in
an 9x13x2 greased pan for 35 minutes.  18 cupcakes would take 20-25 minutes
to cook. Cut
when cake is cool.

>This is a scratch recipe that is EASY!!!  I'm not even a baker.  I had to
become one if I wanted anything good to eat.

White Cake Recipe

2 cups GF flour(Bette Hagman's)
2 tsp. xanthan gum
1 1/2 cups sugar
1 tsp salt
3 1/2 tsp baking powder
1/2 cup shortening
1 cup milk (lactose free if necessary)
1tsp vanilla
3 eggs

Heat oven to 350.  Grease and flour baking pan, 13 X 9 X 2" or 2 round
layer pans or for cupcakes (muffin tins) - use paper liners.

Measure all ingredients into a large bowl.  Blend 1/2 minute on low speed,
scraping bowl constantly.  Beat 3 minutes on high speed, scraping bowl
occasionally.  Pour into pans.  Bake 40-45 minutes for oblong, 30-35 for
round, and 15-20 for cupcakes or until wooden pick inserted in centre comes
out clean.  Cool.

I tend to make cupcakes as they freeze well.  I just take them out and pop
them into the microwave and they are GREAT!
(credit Lynn Facey)