Gluten-Free Cinnamon Chocolate Cake

• 12 cup butter, room temperature
• 12 cup applesauce
• 23 cup sugar
• 23 cup brown sugar
• 2 eggs
• 12 cup buttermilk
• 1 teaspoon vanilla
• 2 cups zucchini
• 34 cup gluten-free oats
• 23 cup dark cocoa powder (NOT hot cocoa mix)
• 2 12 cups gluten-free baking mix (I swear by Pamela's)
• 1 12 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon xanthan gum
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 23 cup chocolate chips
• 3 tablespoons butter, room temperature
• 1 teaspoon vanilla
• 2 -2 12 cups powdered sugar
• 3 tablespoons half-and-half
• 12 teaspoon cinnamon
• 2 tablespoons cocoa powder

1. Preheat oven to 350 degrees.
2. Spray or prep 9x13 baking dish (I use a bundt pan for 3/4 of the batter & make mini muffins with what is left).
3. Mix first nine ingredients (butter through oats) together in large mixing bowl.
4. Set aside.
5. Combine dry ingredients (cocoa powder through salt) in small mixing bowl.
6. Slowly mix dry ingredients into wet ingredients.
7. Fold in chocolate chips.
8. Pour into baking dish and bake 30 minutes at 350.
9. Remove from oven when toothpick inserted in center comes out clean.
10. While cake cools, make icing:.
11. Combine all icing ingredients in small mixing bowl.
12. If icing is too thick, add more milk.
13. If too runny, add more powdered sugar.
14. Once cake is completely cool, drizzle icing over cake.
15. I live at 5300 feet, so you may have to cut back on the baking soda, powder, salt a bit at lower altitudes.

butter, applesauce, sugar, brown sugar, eggs, buttermilk, vanilla, zucchini, oats, cocoa, baking mix, baking soda, baking powder, xanthan gum, cinnamon, salt, chocolate chips, butter, vanilla, powdered sugar, cinnamon, cocoa powder

Taken from www.food.com/recipe/gluten-free-cinnamon-chocolate-cake-439335 (may not work)