This gluten free food is for all to indulge in! Perfect for birthdays or any special occasion.
Sugar, Rice Flour, Potato Starch, Cocoa processed with Alkali, Tapioca Starch, Leavening (Baking Soda, Sodium Acid Pyrophosphate, Monocalcium Phosphate), Salt, Guar Gum.
You will need: 1 cup water + 1 stick (1/2 cup) butter, softened + 3 eggs. 1. Heat oven to 350F for shiny metal pan or 325F for dark or nonstick pan. Grease bottom only of pan (use paper baking cups for cupcakes). 2. Beat cake mix, water, butter and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. 3. Bake as directed below or until toothpick inserted in center comes out clean. Cool completely before frosting. In 8" x 8" pan bake 44-49 minutes; In 9" x 9" pan bake 38-43 minutes; In 8" or 9" round bake 43-48 minutes; 12 cupcakes bake 18-23 minutes. High Altitude [3500-6500 ft.]: Bake 8" square shiny pan 44-49 minutes; 8" square dark pan 46-51 minutes. Bake 9" square shiny pan 38-43 minutes; 9" square dark pan 40-45 minutes. Bake 18 cupcakes at 350F 18-23 minutes (all pans).
Always refer to the actual package for the most accurate information