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Cherrybrook Kitchen

Cherrybrook Kitchen Chocolate Cake Mix

16.40 oz
$5.60 each($0.35 / oz)
Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

All natural. Gluten free. Wheat free. Peanut free. Dairy free. Nut free. Egg free. Vegan. We understand - family: Patsy Rosenberg, our founder and chief baker, has multiple food allergies and developed these fantastic mixes from scratch. Her goal is to make life happier, inclusive and a little bit sweeter by providing safe and delicious food for all to enjoy. Everyone in the family or at the party will agree these are tasty and wonderful! Worry-free. Cherrybrook Kitchen mixes are prepared on dedicated equipment that does not produce dairy or egg products. We have strict manufacturing protocols and we batch test for the presence of peanuts, dairy, egg and gluten for consumer safety. A peanut- and tree nut-free facility eliminates concerns of cross contamination. Made in America.

Highlights

  • Nutrition Facts

    8 servings per container

    Serving Size
    0.125 cake
    • Amount Per Serving
      Calories
      190
    • % Daily Value*
    • Total Fat
      • 0.5g
      • 1%
    • Saturated Fat
      • 0g
      • 0%
    • Trans Fat
      • 0g
    • Cholesterol
      • 0mg
      • 0%
    • Sodium
      • 220mg
      • 9%
    • Total Carbohydrate
      • 47g
      • 16%
    • Dietary Fiber
      • 2g
      • 7%
    • Sugars
      • 25g
    • Protein
      • 1g
    • Potassium
      • 115mg
      • 3%
    • Vitamin A
      • 0%
    • Calcium
      • 2%
    • Vitamin C
      • 0%
    • Iron
      • 10%
    • Magnesium
      • 6%
    • Niacin
      • 2%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients

    Potato Starch, Cane Sugar, Natural Cocoa Powder, White Rice Flour, Tapioca Starch, Granulated Brown Sugar, Baking Soda, Xanthan Gum, Sea Salt.

  • Baking: Makes one 9 inch single layer cake or 12 cupcakes. All you need is: 1/2 cup vegetable oil, 1 cup water, 2 tsp vanilla, chocolate cake mix. 1. Heat oven to 350 degrees. Grease the bottom and sides of a 9 inch round cake pan. For cupcakes use baking cups. 2. Combine oil, water, vanilla and cake mix in a bowl, scraping occasionally until well blended. Pour into pan. 3. Bake at 350 degrees for 25 minutes; reduce baking time to 22 minutes for dark pans. Cake is done when a toothpick inserted into the center comes out clean. (Cupcake baking time is 15-18 mins). Cool 10 minutes before removing from pan. Cool completely before frosting. 5. Enjoy!