Morphing a Gluten Free Cake Mix


  • 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.




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