Not too long ago, I caught my friend browsing the ingredients for chocolate cake at the grocery store. Not wanting to be left out of the cake party, I saw this as a challenge. To a quote a certain Internet meme:
I bought the same ingredients as him, except substituting Betty Crocker gluten-free chocolate cake mix for devil’s food cake mix. The rest, I realized, was very similar to an old family favorite. Then we headed home to cook the cakes back to back, GF first to ensure no cross contamination. Obviously, I don’t know how his turned out. But he knows how mine turned out, and I was assured my cake was equally as good (probably better than) the glutenful cake. Moist, uber-chocolatey, and best of all it lasted for days. He had to share with other gluten eaters.
What you’ll Need:
1 box Betty Crocker GF Chocolate Cake Mix
1 pkg. (3 oz.) instant chocolate pudding
1 (8 oz.) sour cream container
1/2 c. oil
1 (12 oz.) pkg. chocolate chips
A greased bundt pan
What you’ll do:
Spray the pan and preheat the oven to 350.
Mix cake mix, chocolate pudding, sour cream, and oil.
Add eggs, one at a time and beat, by hand or by mixer. I used good old-fashioned handpower.
Add chocolate chips and stir.
Bake 1 hour, then leave it in the pan for 25 minutes to cool.
Flip it over, then sprinkle with powdered sugar (optional) after cooled.
The one thing I’ll say is that the cake didn’t quite rise to its full bundt potential, compared to the gluten-bundt. Here are the delights side by side:
I see a certain beauty in its flatness. And while this may have started as a challenge (in my mind), after 2 hours of cake-baking and 10 minutes of cake-eating, it felt like everyone had won.