How Much Cake Mix In A Box?

oregon woodsmok · #1 03/07/12, 02:12 PM

Asking for a special favor. Will someone who is about to make a box mix cake, measure the volume of the dry mix and let me know?

I am trying to convert the Gooey Butter Cake recipe to gluten free.

The recipe calls for a cake mix. I used the dry ingredients for my best gluten-free cake and the gooey cake turned out tasty, but I had to move it from the size pan called for into my largest baking dish and then double the topping.

Not only was it a big cake, it was thick. The gooey cake I've seen has been thin, like a brownie. So. I think it is pretty obvious that my dry ingredients measured a lot more than the dry ingredients in a cake mix and I need to reduce the amount.

Ohio dreamer · #2 03/07/12, 02:28 PM

I don't use cake mixes from a box, but I do make up a big batch of my own mix. Then I measure out what I need when I bake a cake.

SO...for an 8" layer cake it's 2 c of mix to 1 egg, 1/2 c water and 1t of vanilla.
A 9" layer cake is 2-1/2 c mix, 1 egg, 3/4 c water and 1 t vanilla.

mary,tx · #3 03/07/12, 02:41 PM

Care to share your gluten free cake recipe? I have a son and a SIL who have to do gluten free.

Ohio dreamer · #4 03/07/12, 03:03 PM

I found a very good gluten free brownie
http://penniesonaplatter.com/2011/06...bean-brownies/

freegal · #5 03/07/12, 08:22 PM

I measured a muffin mix that I had and it was 3 cups. Not sure if that helps or not.

oregon woodsmok · #6 03/15/12, 05:04 PM

Mary, as you requested. I will also place this in the recipe file.

Cake

1 1/2 C white rice flour
3/4 C tapioca flour
1 t salt
1 t baking soda
3 t baking powder
1 t zanthan gum

4 eggs
1 1/4 C sugar
2/3 C mayonnaise

1 C milk
2 t vanilla

Mix together dry ingredients

Cream eggs, sugar, mayonnaise

Alternate dry ingredients with milk. Add vanilla.
Bake 350 for 35 min

Cooks notes:

I make as sheet cake. It is difficult to get out of rounds. If using frosting, the cake is delicate, so use a soft frosting and frost carefully.

It is not necessary to beat the batter for minutes. just mix to combine.

It can be difficult to tell when it is done. A tooth pick will come out clean, but I find it more reliable to use a thermometer. Interior temp about 190-195. At 203, the cake was ruined.

If you use commercial rice flour, the cake will be gritty, unless you soak the rice flour. Mix the rice flour with the milk and cover tightly (full surface contact) with plastic wrap and let it soak for a few minutes. Do not allow contact with the air while soaking. I grind my own rice flour super fine and don't have any problem with grittiness. I've heard that the Japanese rice flour is super fine and does not have any grittiness problem, but I haven't personally verified that.

For chocolate cake, add 1/2 C cocoa
For almond cake, add 1 t almond extract, top with sliced almonds and sprinkle with granulated sugar before baking.

I use this cake batter to top fresh fruit to make a cobbler. Lots of fruit, thin-ish layer of cake batter.

The dry ingredients mixed together can be used to make a butter gooey cake. It works fine for that recipe.

mary,tx · #7 03/17/12, 07:52 AM

Thank you!