Product: Betty Crocker Gluten-Free Devil’s Food Cake Mix – $4.49+
You have to have a soft spot in your foodie world to see a major company, such as Betty Crocker, embrace the growing need for gluten-free products. I know I’m over-the-moon with it (despite the elevated price tag on the mixes). Betty Crocker decided to develop this line when two employees there were each affected by the gluten-free lifestyle (one being diagnosed with Celiac, the other having a son that needed to follow a gluten-free diet). Feeling that no one should have to go without a birthday cake (or cookie), the Betty Crocker team set up a gluten-free facility and began to distribute a line of four baking products that are officially gluten-free.
Last night, as I found myself chomping on the last dessert in the house, I reached into my pantry and pulled out a box of Betty Crocker’s Gluten-Free Devil’s Food Cake mix. Chocolate = yum!
So, I got out the Kitchenaid mixer, poured the mix into the bowl, along with three eggs, 1 cup of water, and a stick of butter (I used Smart Balance). I set the mixer to it’s work and prepped the cake pan. Except, I didn’t just grease the bottom of the pan. Oh no. I intended to top this delicious chocolate cake with Cinnamon Cool Whip, so I dusted the bottom of the pan with a light coating of cinnamon. Mmmm.
The mixer was switched off and I went to pour the contents of the bowl into the pan. Then, stopped, and added some Cinnamon chips for good measure to the mix. I mean…why not go all out? I poured the batter into the pan, finding it really thin for a cake batter, but deciding to trust in it. After all, I followed the directions to the letter. Then, into the oven it went for about 40 minutes.
What emerged was a fantastic looking chocolate cake, rich in color and smelling phenomenal. Honestly, I had to make myself not cut into it and eat it immediately. I let it cool and then wrapped it up to wait until tonight.
And when dessert time rolled around, I could hardly contain my excitement. I sliced the cake (which I baked in a 9×9 pan) into 16 square pieces. A dollop of Cinnamon Cool Whip dressed the empty plate. Then the cake was placed atop that. Another dollop of Cinnamon Cool Whip on top, and then a light drizzle of melted Ghirardelli 70% dark chocolate to top it off.
What I got was a delicious treat indeed. The cake on its own was very good. I found the texture to be amazingly light. And the chocolate flavor was refreshing and sweet. Add into it the spike of cinnamon flavor in the batter itself, dusted on the bottom, and lightly dusted on top, and you have a palate-pleasing, taste bud exciting, flavor combination of pure gluten-free joy. The hint of spice from the various cinnamon additions was a nice balance to the sweet chocolate flavor from the cake. It wasn’t heavy or overdone either. This was the right flavor, right texture, and totally light so that you don’t feel like a glutton by scarfing down a slice.
This is the third gluten-free product that I have had from Betty Crocker’s line-up and must say that I continue to be impressed by what is offered. When mixing your own flour and cocoa to make a gluten-free chocolate cake seems like a bit of a hassle, turn to Betty Crocker and find an amazing, sinful, airy chocolate treat in their Gluten-Free Devil’s Food Cake. Honestly…I’m eagerly anticipating dessert tomorrow!
Betty Crocker…you are on a gluten-free roll!
The Celiathlete 