Sugar, Modified Tapioca Starch, Rice Flour, Potato Starch, Cornstarch, Emulsifier (Rice Starch, Polyglycerol Esters of Fatty Acids, Mono- and Diglycerides of Fatty Acids), Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Cornstarch, Monocalcium Phosphate), Natural Vanilla Flavor, Salt, Xanthan Gum.
100%/labelat/855You will need 1/2 cup soft butter, 2 tablespoons vegetable oil, 4 eggs, and 2/3 cup milk. For dairy free version: use 1/2 cup vegetable shortening in place of the butter and oil and 2/3 cup rice milk or water instead of the milk and follow directions below. 1. Preheat the oven to 350F. Grease the bottoms (but not the sides) of two 8" or 9" round pans. 2. Use electric mixer to beat the butter and oil together, then blend in half the mix. Using lowest speed, add the eggs one at a time, mixing until blended. Add 1/3 of the milk at a time, alternating with 1/3 of the dry mix. Mix just until smooth and scrape the bowl after each addition. 3. Pour the batter into the prepared pans. 4. Bake for 35 to 40 minutes, until the cakes are golden brown and the middle of one feels firm when pressed. If using a thermometer, the internal temperature should be 212F. Remove the cakes from the oven, and let cool in the pans for 10 minutes. Run a thin spatula or knife around the edge of the cakes, then turn them out of the pans to cool completely on a rack. To make cupcakes: Divide the batter among 24 lined or greased cupcake cups and bake for 20 to 25 minutes. Yield: two 8" or 9" round layers; or 24 cupcakes. Our gluten-free cake stays moist longer than other brand. 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