Pamela's� Chocolate Cake Mix. Since 1988. Fast. Easy. Delicious. Gluten-free. Wheat-free. Non-dairy
Natural Evaporated Cane Sugar; Brown Rice Flour; Organic Cocoa Powder (processed with Alkali); White Rice Flour; Tapioca Starch; Inulin; Sweet Rice Flour; Grainless & Aluminum Free Baking Powder (Sodium Bicarbonate, Sodium Acid Pyrophosphate, Potato Starch); Sea Salt; Gluten-Free Natural Flavor (contains Corn Derivative); Xanthan Gum.
Pans and bake times: Optimum pan. Pan size: Two 8" rounds - Bake times preheated 350 degrees oven: - 22 to 28 min. - Yield: two 1-1/2" layers. Pan size: One 9" square - Bake times preheated 350 degrees oven: - 34 to 40 min. - Yield: one 2" square cake. Pan size: One 9" x 13" pan - Bake times preheated 350 degrees oven: - 24 to 30 min. - Yield: one 1" sheet cake. Pan size: Cupcakes - fill 2/3 full - Bake times preheated 350 degrees oven: - 18 to 22 min. - Yield: yields 14 cupcakes. These bake times are approximate. Cake is baked when toothpick comes out almost clean. Check before removing from oven. Lightly butter or oil all pans. Dust with rice flour if desired. Pamela's chocolate cake: 1 bag Pamela's mix. 1/2 cup oil. Yield: 1 cake. 2 eggs, large. 1-1/2 cup water. Baking directions: preheat oven to 350 degrees. Whisk together eggs, oil, and water well, then add dry mix and stir to combine. Do not over mix. (Add a 3rd egg for a lighter cake. For denser cake, use 1-1/4 cups water.) Pour batter into lightly greased baking pan. Use pans and bake times listed below. Remove cake when toothpick comes out almost clean. When cool, frost with Pamela's vanilla or dark chocolate frosting, whipped cream, your favorite frosting, powdered sugar, cover with berries, or use nothing at all! Consumers concerned about gluten should check that all flavorings and additional ingredients added to recipes are gluten-free.
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