Have you been on pinterest lately? Well I love this new way of recipe surfing. You cover so much more ground than trying to find ideas the old fashioned search way. I found this blog titled KevinandAmanda.com. Love the photography on that blog. I found a pin on how to doctor up a Cake mix and got lost in her photography of the luscious chocolate cake. I love this idea too. Not a new idea, I understand but her pictures are so convincing! It made me realize that I never posted my own recipe for enhanced chocolate cake. So here it is.....my version of How to Doctor up a Cake Mix, the gluten free edition.
1 Box of Betty Crocker Gluten Free Chocolate Cake Mix
1 3.8 ounce box of Jell-O Instant Chocolate Pudding
1/2 cup Butter, room temperature
1/3 cup Brown Sugar
4 Eggs, room temperature
1 cup Sour Cream
1 Tablespoon Vanilla
Preheat oven to 350 degrees.
Spray Olive Oil onto two 8-inch baking pans.
- In a large bowl, combine the cake mix, gelatin powder, butter, sugar, eggs, sour cream and vanilla.
- Beat on low speed for 3 minutes or until incorporated.
- Pour equally into two greased 8-inch round baking pans.
- Bake at 350° for about 35-37 minutes or until tooth pick inserted comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
Betty Crocker Gluten Free cake mixes made according to the package instructions only makes a ONE layer cake. With the increased ingredients of this recipe, you can get two 8" layers out of one box! See: