Betty Crocker Gluten Free Yellow Cake Mix, 15 oz
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Directions
You will need 2/3 cup water + 1 stick (1/2 cup) butter, softened + 2 teaspoons gluten-free vanilla + 3 eggs 1. Heat oven to 350degF for shiny metal pan or 325degF for dark or nonstick pan. Grease bottom only of pan (use paper baking cups for cupcakes). 2. Beat Cake Mix, water, butter, vanilla, 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. Bake a 8" x 8" pan for 36-41 minutes. Bake a 9" x 9" pan for 33-38 minutes. Bake a 8" or 9" round pan for 41-46 minutes. Bake 12 cupcakes for 18-23 minutes. High Altitude (3500-6500 ft.): Bake 8" square shiny or dark pan 40-45 minutes; 9" square shiny or dark pan 35-40 minutes. Bake 18 cupcakes at 350degF 18-23 minutes (all pans).
Nutrition Facts
Serving Size: 0.1 pkg
Servings per Container: 10
| Title | Mix |
| Serving Size Full Txt | 1/10 pkg (43g mix) |
| Energy | 150 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 230 mg |
| Carbohydrates | 37 g |
| Dietary Fiber | 0 g |
| Sugars | 17 g |
| Protein | 1 g |
| Daily Percent Of Vitamin A | 0 |
| Daily Percent Of Vitamin C | 0 |
| Daily Percent Of Calcium | 0 |
| Daily Percent Of Iron | 0 |
Ingredients
Rice Flour, Sugar, Potato Starch, Leavening (Baking Soda, Sodium Acid Pyrophosphate, Monocalcium Phosphate), Xanthan Gum, Salt.Warnings
Do not eat raw cake batter.May contain soy ingredients.
UPC
00016000277915