Sugar, Rice Flour, Modified Tapioca Starch, Cocoa processed with Alkali, Potato Starch, Emulsifier (Rice Starch, Polyglycerol Esters of Fatty Acids, Mono- and Diglycerides of Fatty Acids), Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Salt, Xanthan Gum.
You will need: 2/3 cup vegetable oil; 2 teaspoons vanilla extract; 4 large eggs; 1-1/3 cups water. For a dairy free version: simply make as directed. 1. Preheat the oven to 350F (325F is using glass or dark metal pans). Lightly grease two 8" or 9" round layer pans; or one 9" x 13" pan; or 24 cupcake papers in muffin pans. 2. Use an electric mixer to beat the oil, vanilla, and one egg into the mix. Add the remaining eggs one at a time, beating well after each addition. Add the water 1/3 cup at a time. After each addition, scrape the bottom and sides of the bowl and beat on medium-high speed until smooth. 3. Pour the batter into the prepared pan(s). 4. Bake until a cake tester inserted in the center comes out clean, and the top springs back when lightly pressed: 8" layers (25 to 35 minutes), 9" layers (20 to 28 minutes), cupcakes (18 to 22 minutes), or a 9" x 13" pan (24 to 28 minutes). 5. Remove the cake from the oven and let cool in the pan for 10 minutes, then turn out the pan to cool completely on a rack. Yield: Two 8" or 9" round layers; or one 9" x 13" caked; or 24 cupcakes. Our gluten-free cake stays moist longer than other brands. Enjoy until the last bite. Store airtight and enjoy within 3 days, or freeze.
Always refer to the actual package for the most accurate information