RECEIVING INSTRUCTIONS

Store unopened at room temperature for up to 15 months. See best before date on packaging.

PREPARATION INSTRUCTIONS

Cake mix (included)
2 eggs, room temperature
1 cup milk (250ml), room temperature
1/2 cup (125ml) vegetable oil
2/3 cup (160ml) very hot water (180°F–200°F/82°C–95°C)

Position rack in center of oven and preheat to 350°F. Grease cake pan(s) with gluten-free baking spray or line cupcake pan(s) with paper liners.

Whisk together eggs, milk and oil in large bowl until smooth. Add cake mix and integrate until combined, then slowly pour in hot water, whisking until smooth. Batter will be very thin.

Pour batter into prepared pan(s) and bake according to chart below. Begin checking cake at start of time range listed to avoid overbaking. Cake is done when toothpick inserted into center comes out clean.

Let cake cool in pan for 15 minutes, then turn out onto wire rack to cool completely before decorating.

Tip: Cake layers can be baked up to 2 days in advance of serving. Once they have cooled completely, wrap them tightly in plastic wrap and store at room temperature.

Cake Type/Bake Time

8" diam. (20cm): 28–30 minutes
9" diam. (23cm): 26–28 minutes
9" x 13" (23cm x 33cm): 30–33 minutes
Cupcakes: 18–20 minutes

Williams Sonoma Gluten-Free Rich Dark Chocolate Cake Mix