Who doesn’t love their birthday? Next to Christmas it’s the most fun day of the year.  And of course, an important part of birthdays are the traditional birthday cake.  As someone who can’t eat gluten, I started to dread my birthday, until King Arthur came to my rescue. King Arthur’s gluten free cake mixes are actually tastier than Betty Crocker’s gluten free mixes. What’s more important they are actually tastier than regular Betty Crocker mixes which never taste as good as a cake from scratch. King Arthur’s chocolate cake saved my birthday.  I woke up to the smell of two chocolatey layers of cake in the oven. My dad was trying to help and decided to make the mix.  Of course, he ‘accidently’ used the vanilla extract that has corn syrup in it, which I am sensitive to.  But it was such a small amount, I wasn’t going to let it spoil my cake or birthday. No, I was going to have home made bakery style white frosting on this cake later on. And even better, I was going to make my whole family eat gluten free. They were not upset about it. As a matter of fact, the next day, I was trying to find the leftovers and found they had ‘shrunk’ quite a bit overnight.  My sister, who is not really a cake eater (she has to have a Carvel cake for her birthday), even liked it. The King Arthur’s gluten free chocolate cake mix is so much like a scratch chocolate cake that I feel it is worth the extra money. Especially for my birthday.  Gluten free mixes are all expensive anyway and I don’t like to mess with all the different flours and xanthan gum for questionable or inconsistent results. I have put the recipe for the butter cream here.  The secret is using half shortening and half butter, with sifted confectioner’s sugar, vanilla extract and a few table spoons of milk.  The contrast of the buttercream was the perfect match for the chocolate King Arthur’s cake. Buttercream Recipe: 4cups powdered sugar 1/2 cup room temp. unsalted butter 1/2 cup crisco shortening 1 tsp vanilla 4 tbsp. milk or light cream *Stores in fridge for 10 days if not using right away, put saran wrap right on top so it doesn’t harden.

Who doesn’t love their birthday? Next to Christmas it’s the most fun
day of the year.  And of course, an important part of birthdays are
the traditional birthday cake.  As someone who can’t eat gluten, I
started to dread my birthday, until King Arthur came to my rescue.
King Arthur’s gluten free cake mixes are actually tastier than Betty
Crocker’s gluten free mixes. What’s more important they are actually
tastier than regular Betty Crocker mixes which never taste as good as
a cake from scratch.

King Arthur’s chocolate cake saved my birthday.  I woke up to the
smell of two chocolatey layers of cake in the oven. My dad was trying
to help and decided to make the mix.  Of course, he ‘accidently’ used
the vanilla extract that has corn syrup in it, which I am sensitive
to.  But it was such a small amount, I wasn’t going to let it spoil my
cake or birthday. No, I was going to have home made bakery style white
frosting on this cake later on. And even better, I was going to make
my whole family eat gluten free.

They were not upset about it. As a matter of fact, the next day, I was
trying to find the leftovers and found they had ‘shrunk’ quite a bit
overnight.  My sister, who is not really a cake eater (she has to have
a Carvel cake for her birthday), even liked it.

The King Arthur’s gluten free chocolate cake mix is so much like a
scratch chocolate cake that I feel it is worth the extra money.
Especially for my birthday.  Gluten free mixes are all expensive
anyway and I don’t like to mess with all the different flours and
xanthan gum for questionable or inconsistent results.

I have put the recipe for the butter cream here.  The secret is using
half shortening and half butter, with sifted confectioner’s sugar,
vanilla extract and a few table spoons of milk.  The contrast of the
buttercream was the perfect match for the chocolate King Arthur’s
cake.

Buttercream Recipe:

4cups powdered sugar

1/2 cup room temp. unsalted butter

1/2 cup crisco shortening

1 tsp vanilla

4 tbsp. milk or light cream

*Stores in fridge for 10 days if not using right away, put saran wrap right on top so it doesn’t harden.