Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 degrees f. generously grease 12-cup bundt cake. blend cake mix (dry), eggs, water, and sour cream in large mixer bowl on low speed, scraping bowl constantly, until moistened, about 1/2 minute. beat on medium speed, scrapping down sides frequently, 3 minutes. do not overbeat! fold in chocolate chips. pour batter into prepared pan. bake 40 to 45 minutes or until wooden toothpick inserted in center of cake comes out clean. cool 10 minutes; invert on wire rack. remove pan; cool cake completely. spread glaze, allowing some to drizzle down side. sprinkle with flaked coconut if desired. glaze: mix confectioner's sugar and 1 water. stir in additional water, 1 teaspoon at a time, until glaze is of proper consistency.

Target recipe: bring to a boil the 1/2 cup butter or margarine, 1/2 cup shortening, water and 1/4 cup cocoa. remove from heat and add flour, sugar, 1/2 cup milk and vinegar. mix well. then add: eggs, baking soda and 1 teaspoon vanilla. mix well until lumps are gone. pour into greased 9 x 13 inch pan. bake at 400 degrees f (205 degrees c) for 20 minutes or until toothpick comes out clean. to make fudge frosting: combine in saucepan , 6 tablespoon butter or margarine, 4 tablespoons milk and cocoa. bring to rolling boil. remove from heat and add 3 cups confectioners' sugar and 1 teaspoon vanilla. beat until smooth. spread on cooled cake.