Perfect for any occasion–or no occasion at all–our moist gluten-free cake stars premium chocolate and specialty flours. Friends won’t believe that it’s a mix–or gluten free.
Livin’ large with Olivia
Suzie and I used to quarrel about whether her Olivia or my Shane was the pickier eater. After all, they both insisted that copious ketchup counted as veggie consumption. Olivia, or Liv as she is called, even had a t-shirt that announced: “I put ketchup on my ketchup”. But time has proven Suzie’s prescience about Olivia’s discriminating palate. After all, Liv insisted any cake bearing her name ought to be, well–perfect. Full of flavor, but not too rich; soft, creamy, devilishly chocolate, but short of overpowering. All we needed to do was to fit Liv’s larger than life requirements into a 14.4 oz package packed with whole grain nutrition and not too much fat or sugar. Piece of cake. –Lizann, Co-Founder
What you’ll need: 3 eggs, half cup 2% milk , half cup water and 4 Tbsp unsalted butter or 3T oil
Preheat oven to 350º and place rack in center of oven. Lightly grease and flour two 8 inch round pans or a 9×13 inch pan. Melt butter and cool. *You may use a non-dairy substitute. Combine mix, butter and eggs in a bowl, beat with mixer. Gradually add milk and water, continue to beat until smooth. Pour batter into pans and bake until toothpick inserted in center comes out clean and top is firm. Cool in pans for 10 minutes, then turn onto a wire rack to cool completely. For regular size cupcakes use paper liners and fill half full. Makes approximately 20. For more details, see our website. Keeps best in fridge.
Bake Times: 17-20 minutes for cupcakes, 22-15 minutes round pans, 26-29 min rectangular