‘Rustic Scoop Chocolate Cake and Cupcake Mix

Description: This cake mix is rich and chocolatey, tender in all the right ways, and has the perfect crumb. We make this cake regularly for parties and events and always get rave reviews about it. The cake topping possibilities are endless for the perfect party or a fun night in with family and friends. It will quickly become a favorite and your go-to cake mix. Yields one (1) two layer 9” round cake, one (1) 9×13” cake, or a dozen (12) cupcakes. Now you can have your cake and eat it too because it is free from gluten, dairy, soy, egg, peanut, tree nuts (Except coconut), and refined sugar. We set out to make safe and delicious food for those with and without food restrictions. Our mixes make it easy to feed those with food restrictions and you can be sure everyone will love what's made! We owe our beginnings to a couple of nutritionists. Baking everything from scratch allowed our food allergic and celiac kids go from failing to thrive to thriving! Our kids nutritionust encouraged me to write a gluten-free, Top 8 Allergen Free cookbook. The second was a hospital nutritionist. We were asked by a large hospital to bake for them, only if their nutritionist coined "the glutinator" approved because she didn't like gluten-free food. She loved our gluten-free food and that is where Rustic Scoop began. Non-GMO Summary: This cake mix is rich and chocolatey, tender in all the right ways, and has the perfect crumb. We make this cake regularly for parties and events and always get rave reviews about it. Directions: Preheat oven to 350 Degrees F. Line your cake pan with parchment paper. If you are making cupakes prepare your cupcakes prepare your cupcake pan with 14 paper liners, then coat with non-stick spray and set aside. In a medium bowl, add the egg whites* to the oil and mix on medium speed until well combined. Now add the rest of the liquid ingredients. Next, slowly add the Rustic Scoop Chocolate Cake Mix ingredients while the mixer is on medium speed. Be sure to incorporate the dry ingredients slowly so you don't get clumps. Mix until batter is well combined and smooth. Pour batter into cake pan, or, using a large scoop (1/3) Cup), place one scoop of batter into each coated paper liner. Make 14 cupcakes. Bake at 350 F for 20-22 minutes or until a toothpick comes out clean. When the cupcakes are done baking, place them on a cooling rack. If making a double layered round cake (9in) or sheet cake (9×13 inch), bake for 30-32 minutes or until a toothpick comes out clean. Makes 14 slices. Enjoy! Ovens and altitude are different so baking times may vary. Ingredients: *brown rice flour, *white rice flour, *tapioca starch, *coconut sugar, *cocoa powder, guar gum, cream of tartar, baking soda, salt *organic