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|8 servings per container|
|Serving Size: 0.125 cake (55 g)|
|Amount Per Serving and/or % Daily Value*|
All natural. Vegan. Gluten free. Wheat free. Peanut free. Dairy free. Nut free. Egg free. Look for more Cherrybrook Kitchen products in your grocery store. Scan to learn more about the sweet solution for food allergies. Like our Facebook page for special offers. Facebook. Visit www.cherrybrookkitchen.com for a complete list of our products and where you can purchase them. CBK Sweet Rewards: Sweet rewards is a program that rewards you for doing something you already do - purchase Cherrybrook Kitchen products! Simply collect the bottom flaps of your CBK mixes and redeem them to win great prizes like t-shirts, water bottles, free mixes and much, much more! Visit us at www.cherrybrookkitchen.com for more details. We understand family. Patsy Rosenberg, our founder and chief baker, has multiple food allergies and developed these fantastic mixes from scratch. Her goal is to make life happier, inclusive and a little bit sweeter by providing safe and delicious food for all to enjoy. Everyone in the family or at the party will agree these are tasty and wonderful! Worry-free. Cherrybrook Kitchen mixes are prepared on dedicated equipment that does not produce dairy or egg products. We have strict manufacturing protocols and we batch test for the presence of peanuts, dairy, egg and gluten for consumer safety. A peanut- and tree nut-free facility eliminates concerns of cross contamination. Cherrybrookkitchen.com. Made in America.
Potato Starch, Cane Sugar, Natural Cocoa Powder, White Rice Flour, Tapioca Starch, Granulated Brown Sugar, Baking Soda, Xanthan Gum, Sea Salt.
Baking Instructions: Make one 9 inch single-layer cake or 12 cupcakes. All You Need is: 1/2 cup vegetable oil + 1 cup cold water + 2 tsp vanilla + chocolate cake mix. 1. Heat oven to 350 degrees. Grease the bottom and sides of a 9 inch round cake pan. For cupcakes use baking cups. 2. Combine oil, cold water, vanilla and cake mix in a bowl, scraping occasionally until well blended. Pour into pan. 3. Bake at 350 degrees for 25 minutes; reduce baking time to 22 minutes for dark pans. Cake is done when a toothpick inserted into the center comes out clean (Cupcake baking time is 15-18 mins). Cool 10 minutes before removing from pan. Cool completely before frosting. 5. Enjoy!
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