Cup4Cup Gluten Free Chocolate Cake Mix

1.3 lb

$8.82 each($0.42 / oz)

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Cup4Cup, Chef Thomas Kellers line of premium gluten free flour and baking mixes, solves every cake-lovers dilemma with our new Chocolate Cake mix. You now can serve everyone the same cake, as our delicious mix tastes and performs as well as or better than cakes made with gluten-based flours. Using rich Guittard Chocolate, our Chocolate Cake Mix and simple-to-make recipes produce a moist, flavorful and ideally textured cake perfect for any occasion. Not too sweet, our gluten free Chocolate Cake is perfect with your favorite frostings or additions, baking equally well in a sheet pan or round cake pans. Gluten free, but you'd never know it.
Makes two 9 round cake pans or 24 Cupcakes
Certified gluten-free
Made with non-GMO ingredients
Certified kosher by the Orthodox Union

Highlights

Nutrition Facts
15 servings per container
Serving Size
0.06 mix
- Amount Per Serving
  Calories
  150
- % Daily Value^*
- Cholesterol
  0mg
  0%
- Sodium
  360mg
  16%
- Potassium
  230mg
  4%
- Calcium
  20mg
  0%
- Iron
  2.2mg
  10%
^* 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
Cane Sugar, Cocoa Powder (Processed with Alkali), White Rice Flour, Brown Rice Flour, Cornstarch, Tapioca Flour, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Potato Starch, Natural Vanilla Flavor, Salt, Xanthan Gum.
Allergens and safety warnings
Manufactured in a facility that also processes milk. Produced in a certified gluten free facility that is also free of tree nuts, peanuts and soy.
Ingredients: 1 pouch cup 4 cup chocolate cake milk. 3/4 cups vegetable oil, 1 1/4 cups whole milk, 4 large eggs. Yields: Two 9 inch round cake pans or one 9 x 13 inch cake pan or 24 (2 ounce) cupcakes. Prep: Preheat oven to 325 degree F. Pull out milk and eggs. Oil and line pan (if using) with parchment paper. Mix: In a large bowl whisk room temperature eggs, milk, and oil together until combined. Add cup4cup cake mix, and whisk until smooth. Pour into oiled and parchment lined pan. Cook: Place cake in oen, and bame 35 - 40 minutes for 9 inch cake and 9 x 13 inch cake pans. Bake cupcakes for 25 - 30 minutes. Vanilla Frosting: For chocolate frosting: Remove 3/4 cup sugar and add 3/4 cup cocoa powder. 1 1/4 cups room temperature unsalted butter. 5 cups sifted powdered sugar. 2 tablespoons vanilla extract. 3 tablespoons room temperature milk. 1/4 teaspoon salt. Using a mixer, cream together Using a mixer, cream together butter and powdered sugar until smooth and creamy, approximately 1 minute on medium-low speed. While mixing on low speed, add vanilla extract, milk, salt, and cocoa powder (If making chocolate). When all ingredients are incorporated, mix on medium speed for 1 minute. Stop and scrape down sides, and continue mixing on medium speed for 3 minutes. Store in a cool and dry place.