Gluten Free Chocolate Cake Mix

Certified: Gluten-Free

This delicious cake mix makes perfect chocolate cake for celebrating all your special occasions. Incredibly simple to prepare.

Additional Ingredients:

2 3/4 cups GF Chocolate Cake Mix, 1/2 cup Softened Butter or Margarine, 1 cup Milk (cow, soy, rice, nut), 1 Tbsp Lemon Juice, 2 Large Eggs, 1/3 cup Hot (110 degrees) Water, 2 tsp Vanilla Extract

Have all ingredients at room temperature. Preheat oven to 350 degrees. Generously grease two-8 inch round cake pans. Using large bowl and electric mixer, cream 1/2 cup softened butter or margarine until smooth. Add cake mix, 1 cup milk mixed with 1 tablespoon fresh lemon juice, and two large eggs. Beat 30 seconds on low speed to blend ingredients, scraping down sides of bowl as needed. Next, beat one minute on low-medium speed. Add 1/3 cup hot (110 degrees) water and two teaspoons vanilla extract. Beat thoroughly for one minute. Transfer batter to prepared pans. Bake 30-35 minutes or until toothpick inserted into center comes out clean. Remove from oven; cool 10-15 minutes on wire rack. Loosen edges of cake with sharp knife. Place right side up on wire rack to cool completely before cutting. Place your favorite frosting between the two layers, then frost entire cake.

* For an eggless option, combine 2 Tbsp. Flaxseed Meal and 6 Tbsp water in a small bowl. Let stand for 2 minutes and use it in place of the eggs called for in the directions above.

* Vinegar can replace lemon juice if desired.

For Cupcakes:

Prepare batter as described above; use paper baking liners in muffin tin; fill 2/3 full. Bake for 15 to 18 minutes. Makes 18 cupcakes.

There are approximately 2 3/4 cups per pound.

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