Ingredients

2 cups gluten free flour (I love King Arthur Flour)
1 teaspoon xanthum gum
2 cups sugar
2 sticks unsalted butter
1 cup water
1/4 cup unsweetened cocoa
2 eggs
1 teaspoon soda
1/2 cup buttermilk
1 teaspoon vanilla

Instructions

Preheat the oven to 350 degrees.

Combine flour, xanthum gum and sugar in a large bowl.

Bring the butter, cocoa, and water to boil in a pan. Pour over the flour mixture and beat.

In a separate bowl, mix the eggs, baking soda, buttermilk, and vanilla and pour over the flour mixtures and beat well.

Ladle into red heart-shaped bakeable paper pans and place on a cookie sheet. Bake in the middle of the oven for thirty minutes.

Frosting Ingredients:

1 stick butter
1/4 cup cocoa
1/3 cup buttermilk
1 lb powdered sugar
1 teaspoon vanilla
1 cup chopped pecans (optional)
1/4 teaspoon salt

Instructions

Bring butter, cocoa, and buttermilk to a gentle boil. Add the other ingredients and combine until smooth. Frost the cakes while they are still warm.