Need a chocolate fix?  Well look no further!  Our chocolate cake/cupcake mix is a truly airy delight!  This mix is delicious enough for a special occasion and light enough for an everyday treat!  Please keep in mind that this blend is a great base for German chocolate cake and red velvet cake!

Gluten Free Double Chocolate Cake

Ingredients:
Evaporated Cane Sugar, Sorghum Flour, Tapioca Flour, Arrowroot Starch, Potato Starch, Cocoa, Organic White Rice Flour, Xanthan Gum, Baking Powder (corn starch, bicarbonate of soda, sodium sulfate, calsium acid phosphate), Baking Soda (Sodium bicarbonate), Salt

Directions

1 Package Angel's Chocolate Cake Mix
1/2 cup melted chocolate chips (for casein-free, use vegan chocolate chips)
2 eggs
1/2 cup milk (for casein-free, we recommend coconut milk)
1 teaspoon gluten-free vanilla
1/2 oil
1 oz square baking chocolate
1/2 cup butter (for casein-free, use Earth Balance or soy butter)
6 Tablespoons milk (for casein-free, we recommend coconut milk)
3 1/2 cups confectioner's sugar
1 teaspoon gluten-free vanilla

1. Preheat oven to 350 and grease cake pan.
2. Mix contents of Angel's Chocolate Cake Mix with eggs, milk, vanilla and oil.
3. In a small saucepan, melt chocolate chips over low heat.
4. Pour chocolate into batter and mix well.
5. Pour batter into cake pan and bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean once inserted.
6. Let cool for 15 minutes.

For Frosting:

1. In a medium saucepan, melt baking chocolate, butter and milk over medium heat stirring frequently.
2. Remove from heat and beat in confectioner's sugar and vanilla until smooth.
3. Cut cooled cake into 3 layers. Frost each layer and entire top of cake.