Gluten-Free Devil’s Food Cake

We tested this recipe in the DIET KONTROL Kitchen because we wanted  to know its suitability for residents on a gluten-free diet in a long-term-care home in terms of nutrition value while being easy for staff to prepare.

Our Recommendation/Results:

This chocolate cake was light in texture and very moist. We followed all the directions and baked the cake for 49 minutes. The centre of the cake took much longer to bake than the edges and it was a bit on the oily side. The butter did not incorporate well into mix and we would recommend using slightly less butter.  Otherwise, it was quite tasty and one wouldn’t notice that it was gluten free. For long term care, cut into 2×2” (50g) squares. No icing used.

Retested Results: This product was retested and made into cupcakes. The product turned out beautifully and was exactly as it was intended to be. One would never know it was gluten-free!

Ingredients: (as on package)

425g pkg Betty Crocker Gluten Free Devil’s Food Cake
250ml water
125ml unsalted butter
3 whole eggs

Directions:

1. Heat oven 350F for shiny metal pan or 325F for dark/nonstick pan. Grease bottom only of pan (use paper baking cups for cupcakes).
2. Beat cake mix, water, butter and egss in a large bowl on low speed for 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. Bake for 49 minutes or until toothpick inserted in centre comes out clean. Cool completely if frosting. Cut into 2×2” (50g) squares.