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Pamela's Chocolate Cake Mix
Pamela's Chocolate Cake Mix
21 oz
100% satisfaction guarantee
Place your order with peace of mind.
About
Details
Since 1988. New look. Same Pamela's. Made with love. Born into a family of bakers in Northern California, Pamela used her passion for baking to create a new kind of company in 1988 out of her very own kitchen. Her mission from the beginning was to give her family, and yours, delicious gluten-free foods crafted with love and the highest quality ingredients. That mission still drives everything we do today. Consumers concerned about gluten should check that all flavorings and additional ingredients added to recipes are gluten-free.
Ingredients
Evaporated Cane Sugar, Brown Rice Flour, Organic Cocoa Powder (processed With Alkali), White Rice Flour, Tapioca Starch, Inulin, Grainless And Aluminum-free Baking Powder (sodium Acid Pyrophosphate, Potato Starch, Sodium Bicarbonate), Sweet Rice Flour, Sea Salt, Gluten-free Flavor, Xanthan Gum.
Directions
Original Recipe: 2 eggs, large, 1 bag Pamela's Chocolate Cake Mix, 1/2 cup oil, 1 1/4 cup water. Instructions: Preheat oven to 350 degrees. Whisk together eggs, oil, and water until blended well, then add dry mix and stir to combine. Do not over mix. (for a lighter cake, add a 3rd egg. For a denser cake, use 1 1/4 cups water.) pour batter into lightly greased baking pan. Use pans and bake times listed on the side panel. Remove cake when toothpick comes out almost clean. When cool, frost with vanilla, dark chocolate or salted caramel frosting, or top with whipped cream, powdered sugar, berries, or use nothing at all! Pan & Bake Times: Two 8 inch Round Pans: 22 to 28 minutes. Yields two 1 1/2 inch layers. Once 9 inch Square Pan: Bake in preheated oven at 350 degrees for 34 to 40 minutes. Yields one 2 inch square cake. One 9 inch x 13 inch Square Pan: One 9 inch x 13 inch pan. Bake in preheated oven at 350 degrees for 24 to 30 minutes. Yields one 1 inch sheet cake. Cupcake Pans (fill 2/3 full): Bake in preheated oven at 350 degrees for 18 to 22 minutes. Yields 14 cupcakes. These bake times are approximate. Lightly butter or oil all pans. Dust with rice flour if desired. Cake is baked when toothpick comes out almost clean. Check before removing from oven.
Warnings
Manufactured on equipment that processes tree nuts, coconut, wheat, eggs, soy and milk. Manufactured in a peanut-free facility.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 170
- Total Fat 1g1%
- Saturated Fat 0.5g3%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 420mg18%
- Total Carbohydrate 39g14%
- Dietary Fiber 3g11%
- Sugars 23g
- Protein 2g
Details
Since 1988. New look. Same Pamela's. Made with love. Born into a family of bakers in Northern California, Pamela used her passion for baking to create a new kind of company in 1988 out of her very own kitchen. Her mission from the beginning was to give her family, and yours, delicious gluten-free foods crafted with love and the highest quality ingredients. That mission still drives everything we do today. Consumers concerned about gluten should check that all flavorings and additional ingredients added to recipes are gluten-free.
Ingredients
Evaporated Cane Sugar, Brown Rice Flour, Organic Cocoa Powder (processed With Alkali), White Rice Flour, Tapioca Starch, Inulin, Grainless And Aluminum-free Baking Powder (sodium Acid Pyrophosphate, Potato Starch, Sodium Bicarbonate), Sweet Rice Flour, Sea Salt, Gluten-free Flavor, Xanthan Gum.
Directions
Original Recipe: 2 eggs, large, 1 bag Pamela's Chocolate Cake Mix, 1/2 cup oil, 1 1/4 cup water. Instructions: Preheat oven to 350 degrees. Whisk together eggs, oil, and water until blended well, then add dry mix and stir to combine. Do not over mix. (for a lighter cake, add a 3rd egg. For a denser cake, use 1 1/4 cups water.) pour batter into lightly greased baking pan. Use pans and bake times listed on the side panel. Remove cake when toothpick comes out almost clean. When cool, frost with vanilla, dark chocolate or salted caramel frosting, or top with whipped cream, powdered sugar, berries, or use nothing at all! Pan & Bake Times: Two 8 inch Round Pans: 22 to 28 minutes. Yields two 1 1/2 inch layers. Once 9 inch Square Pan: Bake in preheated oven at 350 degrees for 34 to 40 minutes. Yields one 2 inch square cake. One 9 inch x 13 inch Square Pan: One 9 inch x 13 inch pan. Bake in preheated oven at 350 degrees for 24 to 30 minutes. Yields one 1 inch sheet cake. Cupcake Pans (fill 2/3 full): Bake in preheated oven at 350 degrees for 18 to 22 minutes. Yields 14 cupcakes. These bake times are approximate. Lightly butter or oil all pans. Dust with rice flour if desired. Cake is baked when toothpick comes out almost clean. Check before removing from oven.
Warnings
Manufactured on equipment that processes tree nuts, coconut, wheat, eggs, soy and milk. Manufactured in a peanut-free facility.
Common questions
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