Cake: Gluten-Free Pantry Decadent Chocolate Cake Mix

To celebrate a sweet gluten free Valentine's Day this year, I made Rob a Decadent Chocolate Cake from Gluten-Free pantry. I apologize for posting this so late in the game.

The gluten-free cake was simply stunning and unbelievably moist and delicious. I made it in one of those new silicon pans, which I'm still not completely sold on yet.

In any case, this chocolate cake was just divine. I topped it with a chocolate sauce concocted of chocolate bars, cocoa, sugar and butter- but I imagine it would be just as delicious without it.

Unfortunately for me, Rob had the entire cake eaten within 30 hours.

To make the cake, beat 5 tbs. softened unsalted butter, add the mix plus 2 eggs, 1/2 tsp. vanilla, and 1 cup low fat buttermilk or low fat yogurt. (I used my favorite full fat Fage yogurt).

The celiac safe mix can also be made lactose free and egg free if desired.

Ingredients:
sugar, white rice flour, potato starch, cocoa powder, tapioca starch, sodium bicarbonate, salt, guar gum, sodium acid pyrophosphate, monocalcium phosphate.

Nutrition Facts:
Serving Size: 3 tbs. dry mix (41g)
Servings per container: 10
Calories: 150
Cal from fat: 10
Total fat: 1 g
Sat fat: 0.5 g
Trans fat: 0g
Cholesterol: 15 mg
Sodium: 230 mg
Total Carb: 33 g
Dietary fiber: 0 g
Sugars: 18 g
Protein: 2 g