Cane Sugar, Unsweetened Cocoa, Garbanzo Bean Flour, Potato Starch, Tapioca Starch, Whole Grain White Sorghum Flour, Fava Bean Flour, Baking Soda, Xanthan Gum, Sea Salt (Magnesium Carbonate), Cream of Tartar.
1/2 cup softened butter or margarine; 1 cup milk (cow, soy, rice, or nut); 1 tbsp lemon juice; 2 large eggs (For an eggless option, combine 2 tbsp Bob's Red Mill Flaxseed Meal and 6 tbsp water in a small bowl. Let this mixture stand for 2 minutes and use it in place of the eggs called for in the directions above); 1/3 cup hot (110 degrees) water; 2 tsp vanilla extract. Have all ingredients at room temperature. Preheat oven to 350 degrees F. Generously grease two 8-inch round cake pans. In large bowl of electric mixer, cream 1/2 cup softened butter or margarine until smooth. Add cake mix, 1 cup milk mixed with 1 tablespoon fresh lemon juice. and two large eggs. Beat 30 seconds on low speed to blend ingredients, scraping down sides of bowl as needed. Next, beat one minute on low-medium speed. Add 1/3 cup hot (110 degrees) water and two teaspoons vanilla extract. Beat thoroughly for one minute. Transfer batter to prepared pans. Bake 30-35 minutes or until toothpick inserted into center comes out clean. Remove from oven; cool 10-15 minutes on wire rack. Loosen edges of cakes with sharp knife. Place right side up on wire rack to cool completely before cutting. Place your favorite frosting between the two layers, then frost entire cake. For Cupcakes: Prepare batter as described above; use paper baking liners in muffin tin; fill 2/3 full. Bake for 15 to 18 minutes. Makes 18 cupcakes.
Always refer to the actual package for the most accurate information