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Peanut Free • Dairy Free • Egg Free • Nut Free
Wheat Free • Gluten Free
All Natural
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Peanut Free • Dairy Free • Egg Free • Nut Free
Wheat Free • Gluten Free
All Natural
Makes one, 9-inch single-layer cake or 12 cupcakes.
All you need is:
1/2 cup vegetable oil, 1 cup cold water, 2 teaspoon gluten-free vanilla extract and 1 box Cherrybrook Kitchen Chocolate Cake Mix.
1. Heat oven to 350 degrees F. Grease the bottom and sides of a 9-inch round cake pan. For cupcakes, use baking cups.
2. Combine oil, cold water, gluten-free vanilla extract and cake mix in a bowl, scraping occasionally until well blended. Pour into pan.
3. Bake at 350 degrees F for 25 minutes. Reduce baking time to 22 minutes for dark pans. Cake is done when a toothpick inserted into the center comes out clean. (Note: cupcake baking time is 15-18 minutes.) Cool 10 minutes before removing from your pan. Cool completely before frosting.
4. Enjoy!
| Amount Per Serving | % Daily Value | |
| Calories | 190 | * |
| Calories from Fat | 5 | * |
| Total Fat | 0.5 g | 1% |
| Saturated Fat | 0 g | 0% |
| Cholesterol | 0 g | 0% |
| Sodium | 220 g | 9% |
| Total Carbohydrate | 47 g | 16% |
| Dietary Fiber | 2 g | 7% |
| Sugars | 25 g | * |
| Protein | 1 g | 0% |
| Vitamin A | 0% | |
| Vitamin C | 0% | |
| Calcium | 2% | |
| Iron | 10% | |
| Niacin | 2% | |
| Magnesium | 6% | |
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