"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

"Better Than" Chocolate Cake - Gluten Free Recipe

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This recipe for "Better Than" Chocolate Cake - Gluten Free, by , is from Calvary Chapel Myrtle Beach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Wendi Dozler

Category:
Category:

Ingredients:  
Ingredients:  
1 box Gluten Free Chocolate Cake Mix (We like King Arthur brand.)
*Addt’l ingredients called for on your box: (eggs, water, milk, butter, vegetable oil, etc.)
1 14 oz. jar Hershey’s caramel topping (GF)
1 cup Cool Whip brand frozen whipped topping, thawed (GF)

Directions:
Directions:
Preheat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box. We like to use two 8x8 square cake pans and stack them later. However, use any cake pan mentioned on your box and follow the bake times as directed. Using a wooden spoon handle, poke the top of your warm cake(s) about every inch. Drizzle caramel topping evenly over top of cake, spreading it with an offset spatula. Let cake stand until all caramel is absorbed. Cover cake. Refrigerate for about two hours or until adequately chilled.

If you baked two cakes, place one cake on a cake plate and spread half of the whipped topping evenly over the top of it and then stack the second cake on top. Spread the second half of the whipped topping evenly over the top of the cake. If using a sheet pan or casserole dish, spread the topping evenly over the entire cake. Store covered in refrigerator.

 

 

 

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