Thursday, August 25, 2011

Betty Crocker Gluten Free Devil's Food Cake

While visiting the US this summer, I brought home a box of Betty Crocker Gluten Free Devil's Food Cake to try and review.  Last week I wrote THIS POST about finding two Betty Crocker GF products available at my local Fortino's grocery store.  The box states that the product is produced in a dedicated gluten free facility.

I meant to bake up the cake over the weekend but ended up canning roasted red peppers at my parents' house instead.  This weekend I'll be canning tomatoes for sauce (family traditions at their best!), so I got a craving and decided to bake last night.  Smack dab in the middle of a thunderstorm and tornado warnings.  I wanted something sweet to munch on while huddling in the cold room in the basement in the dark. 

Preparing the mix is straightforward- add water, eggs and butter (I always use a dairy substitute), mix and bake.  Easy-peasy. 

The cake took on the longer end of the stated time spread to cook all the way through, but it rose nicely and was springy to the touch.

The only complaint I have is that the cake cooked a bit too much on the very bottom, and despite greasing the bottom of the pan as per the box instructions, it was a little tricky getting it out without breaking it.  Next time I'll use a springform pan.  It had a lot of loose crumbs around the edges as well, but I think that was a result of all my efforts to get it out of the pan in one piece.  The cake itself held together well once on the plate.  
For icing, I decided to give the Duncan Hines white icing a try, after seeing "gluten free" listed on the back of the container, underneath the ingredient list.  The only reason I checked was that someone had mentioned to me that they thought it was safe for my son to eat.  Listing it on the front of the container might make it a more obvious option for those of us who can spot the words "gluten free" on a shelf full of 50 different products from the other end of the aisle.  

This icing was light and fluffy and really, really sweet.  I iced the cake quickly because I was worried about the power going out in the middle of the operation, so you can still see some of the loose crumbs kind of mixed in with the icing.  If I had taken more time, the icing itself would have done a good job of covering the cake. Regardless, it set really nicely.  More importantly, it tasted like regular icing.

Verdict:  I really liked the cake.  It was a little crumbly right out of the pan, but it set nicely and the slices held together without problem.  Even my husband, who doesn't like cake in general, had two slices last night and brought another slice to work today.  I found that I actually enjoyed the cake more today than I did yesterday.  I left it on the counter overnight, like I would any regular cake.  I've been picking at it all day, and it hasn't dried out at all. 

As far as boxed-mix baking goes, everyone knows Betty Crocker, and those who are gluten free are no longer left out of the party.  The price was comparable to regular mixes, and the taste was just as good.

Looking forward to trying the Yellow Cake mix next!

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