You have to make this cake right for it to turn out it’s best. I used this mix for my son’s Birthday party. Everyone had cake and enjoyed it. They were all surprised to find out that it was Gluten(wheat), Soy, Milk, Egg and Nut Free. I do say that I make my own fronsting and that can a big difference on taste. My son is allergic to Milk, Soy, Wheat, Eggs and Nuts. When you cook without these ingredients it make’s standard baking practices even harder. Here’s what I’ve experienced. First, cooking in a Stainless steel baking pan will cook the cake much better(aluminum is fine as well). I’ve tried glass and the cakes never cook all the way through and come out dense. Second, the butter substitute mixture is important. I’ve tried the mixture of someone that made a review on the Chocolate Cake mix(thank you whoever you are). I agree using a 1/4 cup Olive Oil and a 1/4 cup coconut oil is the best. But make sure you use the right oils. The Coconut Oil should be Unrefined and Virgin if you like a slight coconut taste(and I mean slight taste, if none at all depending on where you buy the oil from). The Olive oil is the same. Some manufactures have a stronger taste then others. I use “365″ or “Spectrum” Coconut oil, Unrefined, Virgin. You’ll have to try out a couple different Olive Oils. I used “365″ Spanish Olive Oil. Baking variations vary even for standard baking. Hopefully this will help someone. Please post if you figure something good out. Good luck and happy baking.

P.S. My apologies, I made a change to my review. I put 1/2 cup and I meant a 1/4 cup. I made the correction now. And I found one downside on this cake mix. My wife wants me to make it everyday
Rating: 5 / 5