I just about went into shock. Very, very happy shock.

It’s been a while since these launched, but I was on goodbloghiatus, so here’s what I have to say about them.

The yellow cake is awesome. It bakes up perfectly. When the box says beat for X time, do it. The cake will come out fluffy and lovely. Same for the devils food cake. The chocolate chip cookies are good, too. Slightly cakey, rather than chewy. I can’t speak for the brownies because I’ve got some really weird mental block surrounding brownies (the last 3 batches I made were ruined by my own ineptitude).

They are priced similarly to other GF goods, and come in the same quantities. Can someone explain to me how double the flour mix makes half the finished cake product? (One box of standard cake mix makes 2 cake layers. One box of GF mix makes one layer.) And why I have to pay double for half?

Betty Crocker means GF is going mainstream. It means smaller, less adventurous supermarkets may be more willing to buy these, as they already know and contract with the brand. Hope springs eternal.

Sprinkles ain't just sugar. They also include corn starch, wheat starch, and various colorings. Thankfully, not all sprinkles are created equal, so here's a run down on the fascinating world of Those Things You Put On Desserts That Your Mother Hates.

So you know, Wikipedia was my initial guide. Open the cut, folks!

According to Wiki, we ignorant consumers commonly say sprinkles (or jimmies, hundreds & thousands, quins, mice…), but manufacturers have standard names for all the different kinds. Follow the sugar spill…

	Long Sprinkles aka JimmiesThese are cylindrical and typically come in two varieties: chocolate and rainbow. They almost always have wheat starch. People allergic to corn should also be on the lookout for syrups and starches. They are relatively soft compared to other sprinkles and I find that they stick to the roof of my mouth. …or they did when I could still eat them. The name 'jimmies' comes from Just Born, the same company that makes Peeps (which are gluten free!). The man running the machine was named Jimmy, hence his particular product came to be called jimmies. Aah, to be forever remembered as a candy… Just Born no longer makes jimmies, but has expanded its line of Peeps so you can get 'em year round. Beware partially hydrogenated everything.
	NonpareilsThose hard, tiny little balls. These seem to be fine as far as wheat goes. Always check the ingredients; it's likely that they vary by brand. Not to be confused with the chocolate disks or kisses covered in these sprinkles, which are also known as nonpareils. (Mmmm… some of my faves.)
	Sugars Also called sanding sugar and crystal sugar, depending on how course or fine. Once upon a time they probably were just colored sugar (Hey, make your own!), but now they're full of crap just like everything else. However, at least one brand is listed on AllergyGrocer.com as free of nearly everything: India Tree. If you want to add color, sugars are the safest place to start.
	DrageesThose little metallic balls that never quite look truly edible… But they are tasty. They're made with almonds! Unfortunately, they're also made with wheat. They're Italian, and the name also refers to whole nuts coated with pastels, metallics, and now pearly coverings. (Click the smaller image on the left for some examples.) These are popular at easter, but you'll need to check the ingredients. I have yet o find gluten-free dragees, but if someone does I'd love to hear about it.
	Flat ShapesThese come in just about any size or shape your little heart desires. They're hard and kind of chalky. I'm having trouble finding ingredients, but at least one brand (they list theirs as "quins" uses rice starch… but also contains soy.)

Brands to watch:

Cake Mate/Betty Crocker — suggests you call them on their 800 line. http://www.signaturebrands.com/faq.asp

India Tree — Known allergen-free

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Sprinkles stand explained! If anyone has more information, I'll be more than happy to list it. I'm going to have a look next time I go shopping and will hopefully put in some more brand info. Remember to check the labels!

Source: The Gluten Free Pantry, alternate recipe on side of packet.

Modifications: Used 1/4 Xantham Gum + 1/4 cup water to replace 1 egg. Oven time cut down by approx. 10 minutes.

Batter type: Stiff and sticky, slow-moving lump.
Delish. Deevine. Only trouble? We tipped it out of the pan too soon, as it should be served hot with ice cream. Unfortunately, I misjudged the gooey/heat ratio and a good chunk of the bottom stayed behind. I don't care. It is just that good.

The insides are very gooey and the edges got crusty. Not great finger-food as they're a bit sticky, but very good.

Ideal: Make a big batch for Thanksgiving or Xmas and serve to the family with vanilla ice cream. We certainly will.

Recipe details below the cut…

Preheat oven and lightly oil pan (try being generous, it might work better).

Combine wet ingredients. Add contents of packet and ginger. Beat on low for ~1 minute or until combined and smooth.

Pour into pan and bake. Check as early as 20 minutes, but should not go beyond 30. Look for a clean cake tester.

Allow to cool, but serve warm with whipped cream or ice cream. Serves 12–or however you usually divide your 8×8s.

For a less crunchy version, do what the packet actually says (*blind moment*) and use 1/3 molasses with 2/3 buttermilk. We don't keep buttermilk on hand so I wouldn't have been able to do it anyway. Oh well.

Carvel has full disclosure on its Nutrition FAQ page.

Egg: Only in the vanilla layer of the cakes (as far as I can understand).

Gluten: Avoid sprinkles, cones, crunchies (SOB!), and flavors with cookie, cake, or brownie mixed in. Nothing too surprising.

Soy:  Check their tables for specifics but it appears to be mostly chocolates and manufactured candies. Products like M&Ms contain soy lecithin, which is safe for most people, but do some controlled experiments* and talk to your doctor to make sure.

* For instance, some people are more allergic to oats than others. I went a few weeks without oats, reintroduced them, and removed them again, paying careful attention to how I felt. Not so hot with oats, as it turns out. You should always be careful around foods you may or may not be allergic to. Know how it affects you and talk to your doctor.