Betty Crocker’s Gluten Free Yellow Cake Mix – WOW
Even though I knew this was available over the summer, I still hadn’t tried any of the new Betty Crocker gluten free mixes. I’ve had such a hard time finding a GREAT gluten free yellow cake mix, that I’d all but given up! So, when I saw this on the shelf of my local grocery store, I went ahead and bought it (because I love that “gluten free” is right on the front of the box), along with a can of the Betty Crocker Whipped Chocolate Frosting. They’ve reformulated their frostings and they even say “gluten free” right on the can.
I was incredibly surprised at how “normal” this cake came out, in both taste and texture. It was light, airy and sweet. I would have taken a picture of the one I made, but we were all in such a hurry to try it that we didn’t wait more than 10 minutes to slather the Betty Crocker Whipped Chocolate frosting all over it and dive in. Needless to say, it wasn’t very photo-worthy….frosting on warm cake tastes good but not a good picture does it make!
*Note…it only makes one layer or a 8×8 square cake, so buy two boxes for a bigger cake.
This has been, by far, the BEST yellow cake mix available. None of the recipes that I have made from scratch quite compare either. So, boxes of this will now join my Pamela’s Chocolate Cake Mix on my gluten free pantry shelves for those moments when cake is the dessert of choice.
This product is available in your local grocery store, Wal-Mart and online retailers such as amazon.com. (Don’t forget the Whipped Chocolate Frosting…yum!)
Karen wrote...
Hi! I used an 9x13 baking pan. If you want thicker cookies, use an 8x8. I actually did hand-crush the corn flakes a bit. You could go either way. I liked the way the slightly larger flakes, instead of crumbs, provide a crispy texture.
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Five Favs | The Loveliest Hour wrote...
[...] made this for our Easter Dinner: Piece de Boeuf Braisee -A la Mode (Braised Beef Pot Roast in Red Wine) from Julia Child. Oh my. Here’s a blurry [...]
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Natasha Samia wrote...
This sounds like a great recipe! Just a couple of questions--How big of a baking pan did you use? And did you crush the cornflakes before spreading them over the butter? Thanks!
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pat whitley wrote...
THANK YOU for your reply….you'll laugh, but i was SO intent about trying this recipe, i FORGOT the salt! i used crisco in the cups. Waited 5 min. after baked, & a tiny rubber scraper to go around. they came out. think one of the tricks is to wait 5 minutes, as directed to do in your instructions. i remember the last time when i used only k.a. flour (minus cornstarch) that these deflated…happened again. don't know why, but when this happens, it makes the popovers more dense & not with "nooks/crannies" like a typical popover. however, TASTE was GOOD. i have read where you put a small, sharp knife in to let the steam out after baking. i don't like to change a recipe too much before i use it. i took a picture (don't know how to send this to you) of the deflation….should have taken it first with the height, but forgot. thanks, again pat
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Karen wrote...
Have you tried the Ancient Harvest Quinoa/Corn spaghetti? It is terrific in all shapes. No Tagliatelle, though.
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