This decadent gluten free cake is moist and chocolaty. It looks and tastes like cake made with a traditional mix and is easy to make. Makes 2 layers.
INGREDIENTS: SUGAR, RICE FLOUR (WHITE RICE FLOUR, BROWN RICE FLOUR, SWEET RICE FLOUR), POTATO STARCH, MODIFIED TAPIOCA STARCH, COCOA (PROCESSED WITH ALKALI), BAKING POWDER, BAKING SODA, XANTHAN GUM, SALT.
Net Wt. 1lb 6oz (22oz) 625g
BACK-OF-THE-PACKAGE CHOCOLATE CAKE RECIPE:
(See our dairy free recipe)
You will need:
1 Stick Butter (1/2 Cup), melted
2/3 Cup Milk
1 tsp Vanilla
- Heat oven to 350°F for shiny metal pan or 325°F for dark or nonstick pan. Grease pans (use paper baking cups for cupcakes).
- Beat cake mix, melted butter, eggs, water and vanilla in large bowl on low speed 30 seconds, then on medium speed 1 minute, scraping bowl occasionally. Pour into prepared pan.
- Bake as directed below or until toothpick inserted in center comes out clean. Cool completely before frosting.
9 inch Pan: 28-34 minutes
Cupcake Pan: 15-20 minutes