Trader Joe’s Chocolate Mochi Cake Mix with Peanut Butter Frosting Mix Reviews
A chewy chocolate cake with creamy peanut butter frosting – both gluten-free.
Ingredients:
CAKE MIX: SUGAR, RICE FLOUR, SEMISWEET CHOCOLATE CHUNKS (SUGAR, UNSWEETENED CHOCOLATE, COCOA BUTTER, SOY LECITHIN (EMULSIFIER), NATURAL VANILLA FLAVOR, COCOA POWDER PROCESSED WITH ALKALI, TAPIOCA STARCH, NON-FAT MILK POWDER, BAKING POWDER (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CORNSTARCH, MONOCALCIUM PHOSPHATE), CANOLA OIL, SALT, NATURAL VANILLA FLAVOR
FROSTING MIX: POWDERED SUGAR (SUGAR, CORNSTARCH), PARTIALLY DEFATTED PEANUT FLOUR, NATURAL FLAVOR, SEA SALT, CARAMEL COLOR.
CONTAINS MILK, SOY, AND PEANUT.
Jomir –
The texture is amazing! Think of mochi but much more decadent. Pairing the cake with the peanut butter frosting works but the frosting is a bit on the sweet side for me. But overall YES! It’s the desert I didn’t know I needed 🙂
Stewart S. –
This was easy to make and fun to eat! A little also goes a long way, and I didn’t add the frosting because most people I know who tried it said it was too sweet and that it was better without it. I made a mostly vegan version (the mix itself has some milk powder in it, but I used dairy-free butter and flax eggs) and it came out really well. Basically like a mochi brownie. Very mochi-like texture, and as long as you got a piece with a good amount of the chocolate chips in it, pretty chocolatey!
I had to bake it for about 10 minutes longer than the box said, but maybe that was because of the alternative butter/egg stuff I used in mine. Either way, I would keep an eye on it and test it with a fork before assuming it’s done. (I guess that’s just the standard for baking anyway, but especially relevant here!)