Ingredients: SUGAR, WHOLE GRAIN SORGHUM FLOUR, RICE FLOUR, FOOD STARCH-MODIFIED, LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE), SOYBEAN OIL, SALT, NATURAL FLAVOR, XANTHAN GUM.
Instructions: You'll need:3 Eggs.1 1/4 Cups Milk.1 Stick (1/2 Cup) Butter, Melted.Tip: Coffee filters make perfect liners for 8" baking pans.1. Heat oven to 350° F.Heat oven to 350°F. Line or lightly grease the bottom only of 2, 8-inch round cake pans. For cupcakes, line muffin pan with paper baking cups.2. Whisk together ingredients.Whisk together eggs, milk and butter in medium bowl until frothy. Add cake mix and stir until combined. Pour half of batter into each prepared cake pan.For cupcakes, fill muffin tins 2/3 full.3. Bake until golden.Bake as directed below or until a toothpick inserted in the center comes out clean. Let cake or cupcakes cool completely before frosting.Do not eat raw batter.Pan type Bake Time.2, 8-inch round cake pans. 27-31 minutes.12-16 standard cupcakes. 23-27 minutes.1, 13x9-inch pan 27-31 minutes.High Altitude (over 5,000 feet): Prepare as directed, adding 3 Tbsp Krusteaz Gluten Free All Purpose Flour and on additional 2 Tbsp milk.*Real butter works best. If using margarine, use one that contains more than 65% oil.
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:**
** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI's that are specified for the intended group provided by the FDA.
|Total Fat||Less than||65g||80g|
|Sat. Fat||Less than||20g||25g|
Calories per gram:
Fat 9•Carbohydrate 4•Protein 4
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