Ingredients: brown sugar, evaporated cane juice, brown rice flour, cocoa powder processed with alkali,
tapioca flour, sweet white sorghum flour, non-aluminum double-acting (corn) baking powder, baking
soda, coconut flour, xanthan gum, and sea salt.
Chocolate Cake Mix (Makes one, 2-layer cake or 24 cupcakes baked for 20-25 minutes)
1 bag of mix
2/3 cup of butter or margarine, softened
1 tablespoon of vanilla
4 large eggs
1 tablespoon of apple cider vinegar
1 ½ cups of water or milk of your choice
Preheat oven to 350 degrees F for metal and glass pans or 325 degrees F for dark or nonstick pans. Grease either two 8-inch round pans or one 13×9-inch pan. Flour the pans with gluten-free flour or line the pan with parchment paper.
Cream together the softened butter and vanilla. Add the liquid, eggs, and apple cider vinegar on low until well mixed.
Add the dry mix into the creamed mixture and beat on low until ingredients are moistened.
Increase speed to medium and mix for 1-2 minutes until it’s well blended.
Pour mixture into the greased and floured baking pans.
Bake 25-30 minutes until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan onto a rack or parchment paper. Cool completely before frosting.
½ package of cake mix (1 ¾ cups)
½ cup of butter or oil of your choice
¾ cup of granulated sugar
2 teaspoons of vanilla
3 large eggs
Preheat oven to 350 degrees F for metal and glass pans or 325 degrees F for dark or nonstick pans. Grease the 8×8 or 9×9-inch pan.
Melt the butter and sugar together. Remove from heat.
Add the vanilla to the butter/sugar mixture.
Add the 1 ¾ cup of cake mix and stir by hand until well blended.
Add eggs into the mixture and either beat on medium-low for 1 minute or stir by hand 50 times until blended together.
Pour into the pan. Bake 25-30 minutes.
Cream Frosting for Chocolate Cake
4 tablespoons of butter, softened
1 1/3 cup of powdered sugar
2-3 tablespoons of milk of your choice
Beat the butter in a bowl until light and fluffy. Gradually add in the powdered sugar. Add 2 tablespoons of the liquid and beat for 3-4 minutes until almost white, light, and fluffy. Add more liquid if the mixture is too thick. Frost the middle of the cake. Frost the outside with chocolate frosting.
If using the icing as a cupcake filling, put filling into a pastry bag. Remove cupcakes from the oven. While hot, insert the tip of the pastry bag into cupcakes ½-inch deep and squeeze in filling. If you don’t have a pastry bag, you can substitute a plastic freezer bag. Just cut off a small part of one corner, place some of the frosting in the bag, and squeeze it out and into the cupcakes through the opening you made at the corner.
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