Yes, I got sucked into the whole hysteria about the new gluten-free Betty Crocker Mixes, who wouldn't? The problem with the gluten-free pastry mixes is that they don't taste like homemade or at least the gluten mix from a box. So, you have to doctor it.
I purchased a box of the Betty Crocker Gluten-Free Devil's Food Cake mix from the Walbaum's near my school and I kept forgetting to bring it home, until the other day. So, not only did I bring it home, I doctored it up with a few items from my fridge and pantry. And it tasted amazing. Somewhere between a decadent cake or a brownie. Super moist and loved by my gluten eating family.
- Betty Crocker GF Cake Mix in Devil's Food;
- 1 cup of Water
- 1 stick of butter
- three eggs
- 1 cup of sour cream
- 1 box of chocolate instant pudding
- 4 squares of semi-sweet bakers chocolate, roughly chopped
- 3 tbsp of raspberry extract
- Preheat oven according to the Betty Crocker directions;
- Mix the dry cake mix with the powdered instant pudding;
- Add water, butter, eggs, and extract to the dry mix, combine well;
- Add sour cream; continue to mix;
- Fold in chopped chocolate;
- Pour into a greased cake pan and bake.
The cake does take longer than the boxed directions indicate. I used a 9" round cake pan and it took about 1 hr and 10 minutes at 325. This is due to the increased moisture brought by the powdered instant pudding and the sour cream. The increased bake time is worth it, though. This cake is rich and decadent. I frosted it with butter cream and sprinkled Vietnamese cinnamon on top.