The first time I tried Pamela’s Vanilla Cake mix, my daughter and I fell in love with it. So when Pamela’s mixes went on sale at our local store I bought several vanilla and chocolate mixes to have on hand when I needed to whip up a dessert quickly. Unfortunately, when I tried the chocolate cake mix we were all a little disappointed with it. I still had the receipt, so I could have returned the other chocolate mixes except for one problem. I am a rather
obnoxious outspoken advocate and regularly badger encourage our local store managers to expand their gluten free sections. So the last thing I wanted to do was return some gluten free products. (I should give my local grocery store, Raley’s, a shout out. They have a gluten free section that now rivals Whole Foods and have always ordered whatever weird flours I have requested). I decided to keep the chocolate cake mix and experiment with it. I tried it in an easy recipe I used to make as a child and the results were absolutely delightful. I now buy Pamela’s Chocolate Cake Mix on purpose to make this recipe:
1 package Pamela’s Chocolate Cake Mix
1 small package of instant chocolate pudding (~3.8 oz – 4 oz. depending on the brand. Make sure the brand you choose does not contain gluten.)
3/4 cup vegetable oil
3/4 cup water
1 teaspoon gf vanilla
12 ounce package of chocolate chips
1. Blend all ingredients except chocolate chips. Beat for 5 minutes at medium speed. Stir in chocolate chips by hand.
2. Pour into greased Bundt pan. Bake at 350 degrees for 45 – 50 minutes or until an inserted toothpick comes out clean .
3. Cool in Bundt pan for 5 minutes, then invert onto a serving dish. Sprinkle with powdered sugar before serving.
I promise to lay off the chocolate and sugar and come back next week with a healthier cake sweetened with brown rice syrup.
For more delicious gluten-free recipes visit Gluten-Free Wednesdays at The Gluten-Free Homemaker. The Gluten-Free Homemaker’s monthly challenge is gluten-free cakes, so be sure to submit your favorite cake recipe.