You know how you try a product and it’s really good, so you try another product of the same brand.
What you don’t realize is that the high expectations you gained from trying the first product influences your feelings when you try a second product. And, in all honesty, it dooms the new product to fail from the start.
A long time ago, Mumika and I tried a gluten free chocolate cake box mix. Why? I don’t know. Probably to try something different. This was before gluten free became all the rage that it is today. It was one of those, it’s supposedly healthy, why not try it? What’s the worse that can happen?
It was the most god awful tasting chocolate cardboard posing as cake I had ever had. Flash foward a good few years, technology, and the time to create a better method of gluten free flower blending, and one would think there would be a better tasting cake.
One would think.
I ended up making cupcakes instead. The thought process was chocolate cake with a strawberry mascarpone cheese frosting, but that totally didn’t happen.
First and foremost, when making this box mix, the batter was extremely runny to the point that I feared it would end up being a hot soupy mess. Also, it had to be baked longer causing the cake to dry out. On top of that, the cake was extremely dense and not that fluffy awesomeness we all know and love of cake.
In a nutshell, it failed on so many levels that when it came to taste, I didn’t really care that much. It tasted better than chocolate cardboard but not by much.
Which means, I’ll have to experiment with different flours or flour blends before finding the perfect cake.
I would try to make this again but I fear it would end the same causing me to waste money on it. Maybe I’ll try a different cake box mix next time.