Gluten Free Pantry Decadent Chocolate Cake Mix- gluten, wheat free
I finally got it right! After my first flop at making this cake mix ( thanks to accidentally turning off the oven) second time’s a charm. This 15 ounce box makes one 8 inch cake. However I made about a dozen cupcakes.
This mix was easy to prepare with my Kitchen Aid mixer and just as easy to fill the cupcake liners. The batter is somewhat thick and comparable to a traditional cake batter. I baked these cupcakes 22 minutes, as the package recommends baking for 22-23 minutes. The cupcakes really didn’t rise much and had firm smooth tops- perfect for frosting and decorating. Likewise, they are easy to unwrap since the cupcake liners remove easily and cleanly.
The texture is almost exactly like a traditional “regular” cake and has a mild and sweet flavor- great for chocolate lovers, but not overly sweet and rich for those that are missing a chocolate sweet tooth. These cupcakes are moderately dense- neither light and fluffy, nor thick and heavy. This is great, since it helps the cake keep it’s shape with little crumbling and breakage.
My only complaint about this mix is that it’s not very moist. My glass of cold milk really came in handy; of course, a scoop of vanilla ice cream can help with that as well !I am not sure if a reduction in baking time would help since I followed the directions perfectly. I would love to hear other comments from others about their experience because in every other way, this is a great mix.
PROS: Nice mild flavor, not too sweet, great texture, easy to mix
CONS: fairly dry- maybe reduce baking time to help with that
Rating: 4 1/2 stars
Where Can I Buy This Mix?
Gluten-Free Pantry - Decadent Chocolate Cake Mix
From: glutenfree.com
Ingredients: Sugar, White Rice Flour, Potato Starch, Cocoa Powder, Tapioca Starch, Sodium Bicarbonate, Salt, Guar Gum, Sodium Acid Pyrophosphate, Monocalcium Phosphate.
August 31st, 2007 at 1:28 pm
This one looks good! I would try this one
September 2nd, 2007 at 2:58 am
This mix is a staple in our house. My son loves these cupcakes. And while I haven’t noticed a dryness, I don’t often get to try them. We usually freeze half for him to to take to birthday parties or school functions. The other half disappears rather quickly! Next time I make these, I will pay attention to the moistness and comment back.
September 2nd, 2007 at 8:48 pm
Neena, when comparing this mix with Pamela’s chocolate cake mix, I liked the texure and flavor of their Gluten-free pantry mix better. However, the Pamela’s mix was much more light and moist, making it more palatable. It was funny, in both of the cake mixes, they closely resembled the brownie mix flavors, which makes sense.
September 15th, 2007 at 11:34 am
This is our favorite so far, I use a good quality vanilla yogurt and top with my easy homemaid fudge icing and they are popular wherever I take them, not just with the gluten-free eaters. They freeze well. I also keep them at school for the days children bring in treats my child can’t eat.
September 16th, 2007 at 12:39 am
MOCAJanelle, do you sub the yogurt into the recipe? If so, do you have a favorite brand? I bet that would really help the moistness of the cake.
School treats- great idea!