I think it is perhaps easier to make a better chocolate cake gluten free then it is white cake. I think it has to do with the fact they chocolate cakes use less flour in favor of coco powder. I even had a few recipes for chocolate cake that require no four at all.
Anyways back to our project this week
Our second contestant
in the chocolate cake categories is :
Betty Crocker Gluten free Cake mix-Devil's food
Cupcakes again.
Dense, spongy.
A little dry
Held up well.
Frosted nicely
8 out of 10 tasters though they were just as good as any other chocolate cake.
One commented that a little raspberry filling would go a long way…I might try that next time
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