Sugar, Potato Starch, Tapioca Flour, Whole Grain Sorghum Flour, Baking Powder (Monocalcium Phosphate, Bicarbonate of Soda, Cornstarch), Sea Salt (Magnesium Carbonate), Xanthan Gum, Natural Vanilla Powder (Sugar, Cornstarch, Vanilla Extract).
Ingredients You Will Need: 1 whole package Bob's Red Mill Vanilla Cake Mix; 3 large whole eggs, at room temperature; 1/2 cup vegetable or canola oil; 1/2 cup water, at room temperature. Preparation (for 9-Inch Layer Cake): Preheat oven to 325 degrees F. Generously grease two 9-inch round nonstick (gray, not black) cake pans. Line bottoms with parchment paper or wax paper, then grease again. Mixing: In large mixing bowl, beat eggs for 30 seconds on medium-low speed. Add mix, then oil and water. Beat for 60 seconds on medium-low speed, scraping down sides of bowl with spatula. Divide batter evenly in pans; smooth tops with spatula. Baking: Place pans 3 inches apart on middle rack of oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool cakes in pans on wire rack for 15 minutes. Run sharp knife around edges to loosen cakes, then invert onto separate plates to cool completely before frosting. Size and Shape Variations: Two 8-inch round nonstick (gray, not black) pans: bake 30 to 35 minutes. One 9x13-inch rectangular nonstick (gray, not black) pan: bake 30 to 35 minutes. 18 to 20 standard-size cupcakes: bake 20 to 22 minutes. Line standard 12-muffin pan with paper liners; coat with cooking spray. Fill each with scant 1/4 cup batter or within 1/2-inch of top of liner. Repeat with remaining batter. Two 8x4-inch loaf pans: Bake 35 to 40 minutes.
Always refer to the actual package for the most accurate information