Sylvan Border Farm Chocolate Cake Mix- wheat free, gluten free
Posted on | August 9, 2007 | 6 Comments
I picked up this mix on my last trip to the midwest. I did not recognize the brand or packaging of this Sylvan Border Farm chocolate cake mix, and promptly purchased it with a promise from my mother that our family would help me sample it. Ok, twist my arm mom! The helfty 1 lb 12 ounce mix makes a 9×13 pan.
Initially I was impressed with the packaging. Inside the unassuming earthy white bag, the mix was double bagged for freshness, accompanied by an insert of recipes. What a nice surprise! I mixed it in a Kitchen-Aid stand mixer and added oil, milk, eggs and boiling water. I found the batter to be very thin and sloshy when I added the water, so much so that some of it sloshed over the edge of the bowl. Helpful hint: be sure to mix at a lower speed when adding the water. I tasted a fingerswipe of the batter and it was just awful- very pasty and tasted like rice flour. I kept my fingers crossed that the final product would be worth my time; I was not disappointed.
This cake was baked in a 9×13 pan for 40 minutes and perfectly rose up above the pan in a reddish cocoa mound.This baking time was perfect, and I would suggest baking at the low end of the suggested 40-45 minute window to prevent overdrying.
The cocoa smell was divine! After letting the cake cool completely and topping it with my famous homemade chocolate truffle frosting, it was ready for consumption by my gluten consuming family. It was amazing! The texture of the thick slices of cake was soft, fluffy and smooth, not a bit grainy or pasty. The cake tasted like a real cake-a real gluten cake- and very moist with average crumbling. The chocolate taste is a slightly sweet cocoa flavor, almost like a german chocolate cake; I loved the chocolate flavor without feeling like I was in for a sugar high. My entire family raved about this cake, and I plan to make it again.
I stored this cake covered on my countertop, and it remained perfectly moist and tasty for a whopping 3 days. Yet another reason to love it.
PROS: Excellent flavor and texture, tastes like “regular” cake, makes a large 9×13 pan
CONS: be careful- sloshy batter
Rating: 5 stars
Ingredients: Sugar, White Rice Flour*, Potato Starch, Cocoa, Brown Rice Flour*, Amaranth Flour, Quinoa Flour*, Baking Soda, Xanthan Gum, Aluminum-free Baking Powder, Salt, White Cornmeal*, Garbanzo Bean Flour*, Soy Flour*; *Organically Grown
Read what Alisa from Moove over Milk has to say about this mix!
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6 Responses to “Sylvan Border Farm Chocolate Cake Mix- wheat free, gluten free”
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This work by Karen Walsh is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License
August 9th, 2007 @ 5:01 pm
I am so glad that the cake turned out good. I am so excited to see what other good things you can find for my future wedding!
August 10th, 2007 @ 1:16 am
No problemo Kristina! This month is for you
August 12th, 2007 @ 8:15 pm
Yum this looks good. Are you willing to share the famous homemade chocolate truffle frosting recipe? I would love a good frosting recipe. Thanks!!
August 12th, 2007 @ 10:02 pm
This cake has some interesting flours in it! It sure looks good!
August 20th, 2007 @ 2:34 pm
Of course Amie! I will post it later today. Hope you like it!
January 3rd, 2008 @ 1:53 am
Karen,
You picked another winner! My boyfriend made this for my birthday last week (his 2nd cake ever) and it was delicious! He actually made 2 because he accidentally added the boiling water with the rest of the ingredients the first time. Both cakes were delicious and sooooo moist! The best part was that they were even better the second day – something TOTALLY unheard of for GF food! Not crumbly at all and soooo moist! Thanks so much for the great suggestion!