MOIST Gluten-Free Double-Layer Chocolate Cake {From a box?! Oh yeah…}

Just look at it.

YES….you CAN make a moist, delicious, double-layer, quick and easy….GLUTEN-FREE chocolate cake! Here are the pictures to prove it! Ladies, I am not kidding here….if there was a blind fold taste test, you still wouldn’t guess this was a “glutenous minimus cake”. I’m grateful for Betty Crocker who recently came out with this boxed cake mix. With a *slight* adjustment to the ingredients this passes the “comfy” taste test for sure. My girls and I made this for a dear friend’s birthday….they had so much fun helping me in the kitchen.  

I love teaching them how to cook from the heart.

For a double layer cake, you want to start with foil-lined parchment paper. Place your cake pans on top and trace them for a perfect fit. The foil liner will go against the pan and the parchment paper side will be at the bottom of your cake.

Mama’s little helper  cutting …

Good job sweetie! {You will also want to butter and flour this…JUST KIDDING, Bahaaa- I crack myself up!!! Just butter it.}

I’m a fan, Betty! You are going to make many GF children very happy on their birthdays {and grown-ups!}. 

My girls baking together.

The secret to making the cake moist: The directions say to use 3 eggs…INSTEAD use 2 eggs, 1 egg yolk and 1/3 cup of vegetable oil. That will do it! We used 2 boxed cake mixes and 2 separate bowls so the cakes would be even.

Pour the batter in parchment- lined and buttered 9 ” cake pans. 

The directions say to bake them waaaaay too long! This was 30 mins a 350 oven- perfecto.

Cool the cakes in the cake pans on a wire rack for approximately 20 mins. Check this out…it didn’t stick at all! 

See? So, stop worrying if it’s going to stick….you can do this. 

I used 2 containers of chocolate frosting and started with the top of the first cake {the middle}.

Plop the second layer on as evenly as possible like so…

Frost all over.

Add some sprinkles….you’ve got to have sprinkles.

Let the kidos put on the candles {you gotta have trick candles- the kind that don’t blow out right away…the kidos love em}.

Turn out the lights and let the singing begin!!!!! 

Happy Birthday sweet friend!!!!! 

Mmmmmm…….Oooey, gooey chocolate cake without the gluten! I’m sold.

 

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MOIST Gluten-Free Double-Layer Chocolate Cake {From a box?! Oh yeah...}
 
Serves: 12
Prep time:
Cook time:
Total time:
 
Ingredients
  • 2 Boxes Betty Crocker GF Devils Food Cake
  • 4 eggs
  • 2 egg yolks
  • ⅔ oil
  • 2 sticks butter
  • 2 cups water
  • 2 tubs chocolate frosting
  • sprinkles
  • Parchment paper and butter
  • 2- 9" round cake pans
Instructions
  1. Pre-heat oven to 350.
  2. Trace cake pans on parchment paper with a pen. Cut out and place foil lining down.
  3. Butter the top of parchment paper side.
  4. In 2 large bowls add all ingredients for each cake. {halve the above ingredients evenly}
  5. Bake 30 mins.
  6. Cool on wire rack for 20 mins.
  7. Flip upside down onto cake stand and frost the top of the first cake.
  8. Place the second cake on top and frost the top and sides.
  9. Garnish with sprinkles and candles!
  10. Happy Birthday!

 

 

 

  

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Comments

  1. This looks yummy! Thanks for the tip! And you NEED to try this cake…it is my very favorite gf cake right now…http://pinterest.com/pin/330381322633655078/

  2. TELL me you’re bringing one of these to the Bible study lunch tomorrow! :-) I’ve made the vanilla but never the chocolate — I’ll have to try it with your changes!

  3. Janelle, can I substitute apple sauce for the eggs and butter?

  4. Made this today and it was amazing! Thank you for the recipe tweeking!!

Trackbacks

  1. [...] thought to share with you. It was a “piece of cake” hehe! For those of you intimidated of making double layer cakes- please don’t be. Again…I am not a baker- just a normal gal. If I can do it, so can [...]

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