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King Arthur Flour Cake Mix, Chocolate - 22 oz (Pack of 6)

King Arthur Flour Cake Mix, Chocolate - 22 oz (Pack of 6)

Reference # C071012075058
 

$39.60 Reg.$47.52 each
You Save: 17%

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Availability: Out of stock

$39.60 Reg.$47.52 each
You Save: 17%

Details

Dedicated gluten-free manufacturing facility. Wheat free. Makes 2 layers. Cake stays moist longer. Certified gluten-free. No Compromises: How does America's oldest flour company go gluten-free? That's what we asked ourselves when our customers began requesting - no, imploring - us to help them in their quest for delicious gluten-free baked goods. With the same high standards we apply to all of our products, we've created what we're sure you'll agree are the very best gluten-free mixes on the market today. We've carefully blended wholesome, gluten-free ingredients into these easy-to-use mixes, then tested and re-tested to ensure your success. We guarantee that your experience with our mixes will be enjoyable, fulfilling and, most of all, great-tasting. King Arthur Flour gluten-free mixes - a taste the whole family will enjoy! Find great gluten-free recipes, products and information at kingarthurflour.com/glutenfree. 100% employee owned. 100% committed to quality. Printed on 100% recycled (minimum 35% post-consumer) content. Please recycle. B Corporation: We keep the best interests of our employees, our community, and the environment top of mind in everything we do. kingarthurflour.com. Produced in a dedicated gluten-free manufacturing facility.
Brand King Arthur
Free of N/A
Weight 8.76 lbs
Count 22 oz (1 lb 6 oz) 624 g x 6
Serving
Servings N/A
SanaCause Points 20
You Will Need: 4 large eggs; 2/3 cup vegetable oil; 1 1/3 cups water. For a dairy free version: simply make as directed. 1. Preheat the oven to 350 degrees F (325 degrees F if using glass or dark metal pans). Lightly grease two 8 inch or 9 inch round layer pans; or one 9 inch x 13 inch pan; or 24 cupcake papers in muffin pans. 2. Whisk together eggs, oil, and water. Add mix and stir until smooth. 3. Pour the batter into the prepared pan(s). 4. Bake until a cake tester inserted in the center comes out clean, and the top springs back when lightly pressed: 8 inch layers (25 to 35 minutes), 9 inch layers (20 to 28 minutes), cupcakes (18 to 22 minutes), or a 9 inch x 13 inch pan (24 to 28 minutes). 5. Remove the cake from the oven and let cool in the pan for 10 minutes, then turn out of the pan(s) to cool completely on a rack. Yield: two 8 inch or 9 inch round layers; or one 9 inch x 13 inch cake; or 24 cupcakes. Our gluten-free cake stays moist longer than other brands. Enjoy until the last bite. Store airtight and enjoy within 3 days, or freeze. Bake in a waffle iron.


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