King Arthur Flour Gluten Free Chocolate Cake Mix
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.
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.
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