Gluten Free Chocolate Cake Mix
Krusteaz + Chocolate Cake Mix – Gluten = A delicious way to have your cake and eat it too!
Start with: 2 Eggs, 1 1/2 Cups Milk, 1 Cup Vegetable Oil
- // 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.
- // WHISK together eggs, milk and oil in medium bowl until frothy. Add cake mix and stir until combined.
- // POUR half of batter into each prepared cake pan. For cupcakes, fill muffin tins 2/3 full.
- // 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.
|PAN TYPE||BAKE TIME|
|2, 8-inch round cake pans||30-33 minutes|
|12-16 standard cupcakes||24-27 minutes|
|1, 13x9-inch pan||30-33 minutes|
Serving Size: 1/14 package (36g mix)
Servings Per Container: about 14
|Amount Per Serving||% Daily Value|
|Includes 15g Added Sugars||30%|
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.
Refer to the package for the most current ingredient information.
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