Chocolate Cake

XO Baking Co. Chocolate Cake Mix

The most delicious chocolate cake! Our chocolate cake mix makes two layers, perfect enough to make a cake for any special occasion.  Top this light, moist and flavorful cake with our chocolate or vanilla frosting! Your friends and family will be speechless when you tell them it’s gluten free! Order yours today!

All Purpose Flour Blend

Got Questions About XO Products? Ask Away!

Can I use your All Purpose Flour in my Grandmas chocolate cake recipe? Yes! Our All Purpose Flour Blend has been formulated to replace regular All Purpose (wheat) flour, cup for cup, in any recipe. Use it for cakes, cookies, muffins, brownies, pie crust, quick breads, scones, pancakes, waffles and much more! Find out more by reading our FAQ page where questions about our kosher or vegan standing or the best way to store products are only a click away.
Chocolate Buttermcream Frosting

Where Can I Pick Up XO Baking Mixes In Stores?

In addition to online ordering, you can find  XO Baking Co. ™ Gluten Free Baking Mixes at a store near you using our online search tool! You’ll find us in the finest Canadian retailers too. More and more stores are adding quality, great tasting XO Baking Co. products EVERYDAY! So ask your grocer where you can find it on their shelves!

Gluten Free Baking Mixes

 1 pkg XO Baking Co. Fudge Brownie Mix
1/2 cup raspberry jam or preserves, warmed in a saucepan or microwave until it’s pourable

Follow directions as stated on fudge brownie mix package.  Spread batter into pan and pour warm raspberry jam over brownie batter and using a knife or small spatula, gently swirl jam into the batter.

Bake for 27-30 minutes.  Cool completely before serving or for a decadent treat, serve warm with vanilla ice cream!

 

For Raspberry Puree (optional):

12 oz pkg. frozen raspberries, completely thawed

2 Tablespoons agave nectar or sugar

Empty raspberries into mesh strainer over a large bowl. Using the back of a large spoon or spatula, press raspberries through strainer, until seeds remain.  The portion left in the bowl is what you will use as the puree. Stir in agave or sugar.  Makes about 3/4 cup of puree.