Gluten Free Chocolate Cake Mix
Krusteaz + Chocolate Cake Mix - Gluten = A delicious way to have your cake and eat it too!
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- SAME GREAT TASTE: Our gluten free cake mix packs all the flavor of our classic dessert mixes
- EASY TO MAKE: Simply add eggs, milk and vegetable oil for irresistible chocolate cake
- FAMILIAR INGREDIENTS: No artificial flavors, no artificial colors or no artificial preservatives.
- CERTIFIED GLUTEN FREE: All of our gluten free mixes are certified by the Gluten-Free Certification Organization
START WITH:
2 Eggs
1 1/2 Cups Milk
1 Cup Vegetable Oil
STEP 1
HEAT oven to 350˚F. Line or lightly grease the bottom only of 2, 8-inch round cake pans. For cupcakes, line muffin pan with paper baking cups.
STEP 2
WHISK together eggs, milk and oil in medium bowl until frothy. Add cake mix and stir until combined.
STEP 3
POUR half of batter into each prepared cake pan. For cupcakes, fill muffin tins 2/3 full.
STEP 4
BAKE as directed below or until a toothpick inserted in the center comes out clean. Let cake or cupcakes cool completely before frosting.
High Altitude (over 5,000 feet): Prepare as directed, adding 2 tablespoons Krusteaz Gluten Free All Purpose Flour and an additional 1 tablespoon milk.
Do not eat raw batter.
| Yield | Bake Time | Temp |
| 2, 8-inch round cake pans | 30-33 minutes | 350°F |
| 12-16 standard cupcakes | 24-27 minutes | 350°F |
| 1, 13x9-inch pan | 30-33 minutes | 350°F |
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The % Daily Value (DV) tells you how much a nutrient is a serving of food contributes to a daily diet.
2,000 calories a day is used for general nutrition advice. Refer to package for the most current ingredient and nutritional information. |
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INGREDIENTS:
Sugar, whole grain sorghum flour, rice flour, cocoa (processed with alkali), food starch-modified,
leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), soybean oil, salt,
xanthan gum, natural flavor.
May contain Milk, Soy.
Refer to the package for the most current ingredient information.
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