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Wheat free, gluten free, peanut free, dairy free, egg free, nut free. All natural. Finally, you can have your cake and eat it too! I'm Patsy Rosenberg, founder of Cherrybrook Kitchen, and I am aware of the growing need for delicious desserts without the concern for food allergies. After all, I have serious food allergies. I know first-hand that we all need a little chocolate boost or sugary sweets now and then. So we created these fabulously tasty mixes by working without allergens such as peanuts, tree nuts, dairy and eggs. You'll find our sweets to be deliciously satisfying for everyone-not just people with food allergies. We hope you make these amazing mixes part of your celebrations, everyday fun, or your once-in-a-while indulgence. It's time to enjoy what you've been missing. Made in America.
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Potato Starch, Evaporated Cane Juice, Natural Cocoa Powder, White Rice flour, Tapioca Starch, Brownulated Sugar, Baking Soda, Xanthan Gum and Sea Salt. Ingredients Updated: 11/2/2005
This box makes one 9 inch single-layer cake or 12 cupcakes. All You Need is: 1/2 cup vegetable oil; 1 cup cold water; 2 tsp gluten free vanilla; chocolate cake mix. 1. Heat oven to 350 degrees F. Grease the bottom and sides of a 9 inch round cake pan. For cupcakes use baking cups. 2. Combine oil, cold water, gluten free vanilla and cake mix in a bowl, scraping occasionally until well blended. Pour into pan. 3. Bake at 350 degrees F for 25 minutes; reduce baking time to 22 minutes for dark pans.
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I have bought this mix a few times and the cake always turned out well. Unfortunately, the mix is not quite the same anymore. Read morePublished 3 months ago by Sandra Kern
My daughter has allergies and this is perfect for her!! Thank you Cherrybrook!Published 3 months ago by LB
Everyone LOVES these cakes! This is the closest to the "real thing" as they get and doesn't have tons of weird things in it to make up for the fact it's gluten free. Read morePublished 5 months ago by Jupiter
This cake mix is absolutely amazing. Super easy and fast to make and tastes better than the majority of regular cakes you get to taste at kids' birthday parties. Read morePublished 8 months ago by Z. Lounge
Fast and easy and surprisingly good. I used canola oil (others have commented that oil type matters) and the cake turned out nicely. Slightly dense and fudge-like. Read morePublished on July 26, 2013 by mary schroeder
Even on day 4, unrefrigerated, this cake was moist and delicious, (topped with the CK chocolate frosting). Read morePublished on May 7, 2013 by Mom of Two Boys
my son has multiple allergies (wheat, soy, dairy, eggs, nuts, beans, peas, corn, fish.) this was the only cake mix i found that was allergy friendly . Read morePublished on November 14, 2011 by 88keyz