- Gluten-Free + Whole Grain
- Non-Dairy+ Exceptional Taste
- Non GMO Project Verified
- Certified Gluten-Free by GFCO
- Kosher
- Wheat Free
- No Hydrogenated Oils or No Added Trans Fats
- 8 Whole Grains Per 30 g Serving
Evaporated cane sugar, brown rice flour, organic cocoa powder (processed with alkali), white rice flour, tapioca starch, inulin, grainless and aluminum-free baking powder (sodium acid pyrophosphate, potato starch, sodium bicarbonate), sweet rice flour, sea salt, gluten-free flavor, xanthan gum.
Pamela’s Products have been formulated and produced to be wheat-free and gluten-free, and manufactured in a Gluten-Free Certified Facility. Our products are produced on equipment that processes Tree Nuts, Coconut, Eggs, Soy, and Milk.
Suggested use
Pamela’s Chocolate Cake
- 2 eggs, large
- 1 bag Pamela’s Chocolate Cake Mix
- 1/2 cup oil
- 2 eggs, large
- 1 1/2 cup water
- Yield: 1 cake or 14 cupcakes
Backing Directions: Preheat oven to 350°. Whisk together eggs, oil, and water until blended well, then add dry mix and stir to combine. Do not over mix. (For a lighter cake, add a 3rd egg. For a denser cake, use 1 1/4 cups water). Pour batter into lightly greased baking pan. Use pans and bake times listed below. Remove cake when toothpick comes out almost clean.
When cool, frost with Pamela’s Vanilla, Dark Chocolate or Salted Caramel Frosting, or top with whipped cream, powdered sugar, berries, or use nothing at all!
Consumers concerned about gluten should check that all flavorings and additional ingredients added to recipes are gluten-free.
| Pans And Bake Times | ||
| Pan Size | Bake Times-Preheated 350° Oven | Yield |
| two 8″ rounds | 22 to 28 min. | two 1 1/2″ layers |
| one 9″ square | 34 to 40 min. | one 2″ square cake |
| one 9″ x 13″ pan | 24 to 30 min. | one 1″ sheet cake |
| cupcakes – fill 2/3 full | 18 to 22 min. | 14 cupcakes |
| These bake times are approximate. Lightly butter or oil all pans. Dust with rice flour if desired. Cake is baked when toothpick comes out almost clean. Check before removing from oven. | ||
| Nutrition Facts | ||||
| Serving Size: 1/12th of mix dry (50 g) or 1/12th cake prepared | ||||
| Servings Per Container: 12 | ||||
| Amount Per Serving As Packaged |
%DV* | Amount Per Serving As Prepared |
%DV* | |
| Calories | 170 | 260 | ||
| Total Fat | 1 g ** | 1% | 10 g ** | 13% |
| Saturated Fat | 0.5 g | 3% | 1.5 g | 8% |
| Trans Fat | 0 g | 0 g | ||
| Cholesterol | 0 mg | 0% | 35 mg | 12% |
| Sodium | 420 mg | 18% | 440 mg | 19% |
| Total Carb. | 39 g | 14% | 39 g | 14% |
| Fiber | 3 g | 11% | 3 g | 11% |
| Total Sugars | 23 g | 23 g | ||
| Incl. Add. Sugars | 22 g | 44% | 22 g | 44% |
| Protein | 2 g | 3 g | ||
| Vitamin D | 0 mcg | 0% | 0 mcg | 0% |
| Calcium | 30 mg | 2% | 30 mg | 2% |
| Iron | 1 mg | 6% | 1 mg | 6% |
| Potassium | 30 mg | 0% | 40 mg | 0% |
| *The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. **As Prepared w/ Water, Oil, Egg adds Per Serv: 90 Calories, 9 g Fat, 1 g Sat Fat, 35 mg Cholesterol, 20 mg Sodium, 1 g Protein, and 10 mg Potassium. |
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