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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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Contains wheat and soy ingredients.
Unbleached Flour [Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Evaporated Cane Juice, Non-dairy Chocolate Chips [Sugar, Chocolate Liquor, Dextrose, Cocoa Butter (No Dairy Derivatives), Soya Lecithin, Pure Vanilla Extract], Natural Cocoa Powder, All Natural Vanilla Flavor, Baking Soda. Sea Salt.
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; 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. Cake is done when a toothpick inserted into the center comes out clean. (Cupcake baking time is 15 - 18 minutes). Cool 10 minutes before removing from your pan. Cool completely before frosting. 4. Enjoy!
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