|The slices needed to be small because the cake was so filling and rich. We loved it!|
I try to review a new product that I have tried from the previous week. This week I have chosen to use and talk about Betty Crocker's Gluten Free Cake Mix, Devils Food. Please keep in mind that this recipe can be made with any brand of chocolate cake mix. We use GF products because I have Celiac and can't eat wheat flour. Feel free to skip the review and go straight to the recipe below.
Baking is always a challenge when you first have to starting cooking with so many new flours and starches. A combination of flours and starches are necessary to achieve the balance in your baked goods that the single "wheat flour" satisfies in most recipes. I remember making several things and having them not turn out. I have baked for 25 years and then to have failures was a bit of a downer.
I was reluctant to pay top dollar for a pre-made cake mix. What is top dollar? $10.00 for a cake mix!! That is steep to me. But, I did it. You get desperate...there are birthdays, parties and special occasions that you need a cake for.
|The flavors of Amaretto, toasted almonds and hazelnut frosting was amazing. Oh yeah, the chocolate made it DIVINE!|
I was soooooo glad when Betty Crocker started making their cake mixes. The first thing is, they are reasonable in my world...$3.49 for a box. It will cost me way more to buy the individual ingredients to make it from scratch. BONUS. The cake was easy to make. BONUS. It tasted great and the texture of the cake was airy..like real cake. BONUS. I loved it!
What you see on the box, is what you get. Thank you Betty Crocker for making a reasonably priced cake mix that taste great for those that can't eat wheat. See below for the recipe that I used to make my cake.
|I was in a hurry, so my cake was not completely cooled. You can see the frosting becoming very soft. It still tasted wonderful though...LOL|
|The recipe calls for mini chocolate chips, I only use Ghirardelli 60% Cocoa chips and they don't make minis. It worked out great.|
For a cake use the full recipe, but for cupcakes use only half of the recipe below.
12 ounces of Cream Cheese, soft
12 T. butter, soft
1.5 tsp. vanilla
6 cups of powdered sugar.
This frosting should be spreadable, not runny. Add enough powdered sugar to get the consistency you want. Also make sure your cake or cupcakes are completely cool or it may start to melt and become too soft.
To add the flavoring of your choice, use 1 -2 T. I used Hazelnut. The syrup will thin the frosting, but if you refrigerate the frosting, it will become stiff enough to pipe or spread.
|My 4yo loved the frosting. This was the first time she wanted to lick the beater.|