King Arthur Baking Company Cake Mix, Gluten Free, Chocolate

This Mix Bakes: 2 layers or 24 cupcakes. Certified gluten-free. Certified Gluten-Free by GFCO. Learn more: gfco.org. Non-dairy (prepared as directed, this product is non-dairy). Non GMO Project verified. nongmoproject.org. KingArthurBaking.com/gmo. Rich, decadent + perfectly moist. Simple to bake and decadent to eat, our gluten-free mix yields a perfect, rich chocolate cake with a tender, moist crumb. Quality is our no. 1 Priority: It's important that our products not only taste great, but that they're safe for you and your family. That's why all of our mixes are carefully crafted (and meticulously taste-tested!) in our test kitchen and always third-party certified by the Gluten-Free Certification Organization (GFCO). The result? Delicious gluten-free baked goods for everyone to enjoy! KingArthurBaking.com. Baker’s hotline. We're here to help. Call or chat online with our friendly, experienced bakers. 855-371-Bake (2253); KingArthurBaking.com/bakers-hotline. Certified B Corporation: We're committed to using the power of business as a force for social and environmental good. 100% employee-owned. Committed to quality. Try all King Arthur Gluten-Free baking products. KingArthurBaking.com/glutenfree. Yields a perfect, rich chocolate cake with a tender, moist crumb Perfect for birthdays and special occasions Bakes 2 cakes or 24 cupcakes Certified gluten free by GFCO

Cane Sugar, Rice Flour, Modified Tapioca Starch, Cocoa Processed With Alkali, Potato Starch, Emulsifier (rice Starch, Polyglycerol Esters Of Fatty Acids, Mono- And Diglycerides), Baking Powder (sodium Acid Pyrophosphate, Baking Soda, Cornstarch, Monocalcium Phosphate), Salt, Xanthan Gum.

Do not eat raw mix, dough or batter.

Our Recipe for Gluten-Free Chocolate Cake: You'll Need: 2/3 cup vegetable oil; 1-1/3 cups water; 4 large eggs. Bakes: Two 8 inches - 9 inches round layers; 9 inches x 13 inches cake or 24 cupcakes. 1. Preheat oven to 350 degrees F (325 degrees F if using glass or dark metal pans). Lightly grease two 8 inches or 9 inches round layer pans; one 9 inches x 13 inches pan; one 10-cup bundt pan; or 24 cupcake papers in muffin pans. 2. Whisk together oil, water, and eggs. Add mix and stir until smooth. 3. Bake until a cake tester inserted in center comes out clean, and top springs back when lightly pressed: 8 inches layers (25 to 35 minutes), 9 inches layers (20 to 28 minutes), 9 inches x 13 inches pan (24 to 28 minutes), 10-cup bundt pan (45 to 48), or cupcakes (18 to 22 minutes). 4. Cool in pan for 10 minutes before turning out onto a rack to cool completely.

Baker's Tip: To find frosting inspiration and recipes for your cake or cupcakes, visit KingArthurBaking.com/recipes.

Nutrition Facts