Simple to bake and decadent to eat, our gluten-free mix yields a perfect, rich chocolate cake with a tender, moist crumb.

You will need:
2/3 cup vegetable oil

1 1/3 cups water
4 large eggs

1. Preheat oven to 350° F (325° F if using glass or dark metal pans). Lightly grease two 8” or 9” round layer pans; one 9” x 13” 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″ layers (25-35 minutes), 9″ layers (20-28 minutes), 9″ X 13″ pan (24-28 minutes), or cupcakes (18-22 minutes).
4. Cool in pan for 10 minutes before turning out onto a rack to cool completely.

Bakes

8″-9″ Round Layers

9″ X 13″ Cake

24 Cupcakes

Bakers Tip: For a bundt-style cake prepare as directed, using a 10 cup capacity pan. Add 2 cups chocolate chips or nuts. Bake 45-48 minutes. Cool in pan for 10 minutes before turning out onto a rack to cool completely.

Prepared as directed, this product us non-dairy.