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Details
1.2.3 Gluten Free Devil's Food Chocolate Cake Mix.
Easy to make, can't beat the taste!.
Gluten free, wheat free, dairy free, casein free, peanut free, tree nut free, corn free, sugar free, egg free, soy free & potato free.
Add your own sweetener.
Deliriously delicious.
Yields 2 large layers.
Certified Glutenfree.
Ingredients
Rice Flour, Cocoa Processed With Alkali, Tapioca Starch, Aluminum Free Corn Free Baking Powder (sodium Acid Pyrophosphate, Baking Soda, Tapioca Starch, Monocalcium Phosphate), Natural Flavoring, Baking Soda, Xanthan Gum, Salt.
Directions
To Make Cake: 1 package Deliriously Delicious Devil's Food Chocolate Cake Mix; 3/4 cup light brown sugar, packed (To make this cake sugar free, you will need to add 12 Tbsp. butter/margarine/shortening, 3/4 cup agave, 1/3 cup pure maple syrup, 4 large eggs and 1/3 cup water to the mix. The complete recipe with instructions can be found inside this box); 1 cup sugar (To make this cake sugar free, you will need to add 12 Tbsp. butter/margarine/shortening, 3/4 cup agave, 1/3 cup pure maple syrup, 4 large eggs and 1/3 cup water to the mix. The complete recipe with instructions can be found inside this box); 12 tbsp. unsalted butter/margarine/shortening, room temperature; 4 large eggs, room temperature; 1-1/2 cups buttermilk or buttermilk substitute (To make non-dairy buttermilk, add 5 teaspoons fresh lemon juice or 5 teaspoons cider vinegar to 1-2/3 cups warm milk substitute. Let sit until thickens and coots (about 25 minutes). Remove enough to make 1-1/2 cups for this recipe). 1. Preheat oven to 350 degrees F. Generously grease 9 in x 13 in rectangular cake pan or two 9 in round pans or line cupcake pans with 24 cupcake wrappers. 2. Place butter/margarine in bowl of mixer with paddle attachment. Beat until creamy, approximately two minutes. Add sugars to butter and beat until fluffy, approximately three minutes. Add eggs, one at a time, and beat until thoroughly mixed. 3. Add Mix and 1-1/2 cups buttermilk and beat until thoroughly mixed. Stop mixer and scrape down with spatula. Beat again. Pour mixture into prepared pan(s). Bake until toothpick inserted in center comes out clean, approximately 13-16 minutes for cupcakes, 27-33 minutes for 9 in x 13 in pan and 17-22 minutes for two 9 in round pans. Baking times may vary by appliance. 4. Let cake(s) cool in pan(s) for 5 minutes. Then invert onto cooling racks and cool completely before frosting.
Warnings
Manufacturing in a dedicated allergen free facility(no gluten, wheat, dairy, casein, peanuts, tree nuts, eggs and soy)
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 80
- Total Fat 1g2%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 180mg8%
- Total Carbohydrate 16g5%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 2g
Details
1.2.3 Gluten Free Devil's Food Chocolate Cake Mix.
Easy to make, can't beat the taste!.
Gluten free, wheat free, dairy free, casein free, peanut free, tree nut free, corn free, sugar free, egg free, soy free & potato free.
Add your own sweetener.
Deliriously delicious.
Yields 2 large layers.
Certified Glutenfree.
Ingredients
Rice Flour, Cocoa Processed With Alkali, Tapioca Starch, Aluminum Free Corn Free Baking Powder (sodium Acid Pyrophosphate, Baking Soda, Tapioca Starch, Monocalcium Phosphate), Natural Flavoring, Baking Soda, Xanthan Gum, Salt.
Directions
To Make Cake: 1 package Deliriously Delicious Devil's Food Chocolate Cake Mix; 3/4 cup light brown sugar, packed (To make this cake sugar free, you will need to add 12 Tbsp. butter/margarine/shortening, 3/4 cup agave, 1/3 cup pure maple syrup, 4 large eggs and 1/3 cup water to the mix. The complete recipe with instructions can be found inside this box); 1 cup sugar (To make this cake sugar free, you will need to add 12 Tbsp. butter/margarine/shortening, 3/4 cup agave, 1/3 cup pure maple syrup, 4 large eggs and 1/3 cup water to the mix. The complete recipe with instructions can be found inside this box); 12 tbsp. unsalted butter/margarine/shortening, room temperature; 4 large eggs, room temperature; 1-1/2 cups buttermilk or buttermilk substitute (To make non-dairy buttermilk, add 5 teaspoons fresh lemon juice or 5 teaspoons cider vinegar to 1-2/3 cups warm milk substitute. Let sit until thickens and coots (about 25 minutes). Remove enough to make 1-1/2 cups for this recipe). 1. Preheat oven to 350 degrees F. Generously grease 9 in x 13 in rectangular cake pan or two 9 in round pans or line cupcake pans with 24 cupcake wrappers. 2. Place butter/margarine in bowl of mixer with paddle attachment. Beat until creamy, approximately two minutes. Add sugars to butter and beat until fluffy, approximately three minutes. Add eggs, one at a time, and beat until thoroughly mixed. 3. Add Mix and 1-1/2 cups buttermilk and beat until thoroughly mixed. Stop mixer and scrape down with spatula. Beat again. Pour mixture into prepared pan(s). Bake until toothpick inserted in center comes out clean, approximately 13-16 minutes for cupcakes, 27-33 minutes for 9 in x 13 in pan and 17-22 minutes for two 9 in round pans. Baking times may vary by appliance. 4. Let cake(s) cool in pan(s) for 5 minutes. Then invert onto cooling racks and cool completely before frosting.
Warnings
Manufacturing in a dedicated allergen free facility(no gluten, wheat, dairy, casein, peanuts, tree nuts, eggs and soy)
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