Award Winning Choc Cake GF. 

Award winning chocolate cake. Where taste means everything. Non-GMO. Feingold approved. Certified gluten-free. 100% recycled paperboard. Sustainable Forestry Initiative: certified sourcing Check out our other mixes & flours: Pumpkin Cake, Sandwich Bread and Rolls, Sugar Cookies, Whole Grain Sandwich Bread, Pizza Crust & French Bread, Pastry Flour, Whole Grain All Purpose Flour, Bagels & Donuts. Manufactured at a dedicated facility free of gluten, dairy, soy, eggs, and nuts. 100% recycled paperboard. For more recipes using this mix visit: Made in the USA.

Instructions: You Will Need: 3 large eggs or (Egg Free: omit eggs. Add 3 tbsp water) egg free, 2/3 cup oil, 1 cup water. 

Heat: oven to 350 degrees. Spray two 9-inch cake pans or 28-32 cupcake wells with non-stick spray. 

Mix: cake mix, eggs, oil and water on low speed for 1-2 minutes. 

Bake: at 350 degrees. 

Cake for 25-30 minutes. Cupcakes for 15-20 minutes. 

Cool before frosting. Yield: Two 9 inch cakes or 28-32 cupcakes. High altitude - increase time 5-10 minutes.