- 1 pkg Betty Crocker Gluten Free Yellow Cake mix
- 1 pkg chocolate fudge jello pudding mix
- 4 large eggs
- 1/4 cup sugar
- 1/4 cup sour cream
- 1 stick butter (melted)
- 1/2 cup water
- 1/2 cup milk (add a couple extra tablespoons if the mix is too dry).
- 1/4 cup cocoa powder
Mix all ingredients together and spoon into a oiled bunt pan. Bake at 350 degrees for 50 minutes.
The batter is VERY thick and will not pour. This batter will need to be spooned into the pan.
Notes: This cake is one of the best cakes I have ever made, regarding texture. The cake was very moist and held together very well. It was fluffy. I was afraid it would be dense because the batter was so heavy, but this cake is very light and springy. I even cut it while it was hot and it didnt crumble at all! I will say that it did not taste overly chocolaty. I think next time I make it, I will add more cocoa powder.