Betty Crocker Gluten Free Yellow Cake Mix, 15 oz

You will need 3/4 Cup Water 1/3 Cup Butter, Melted 2 Teaspoons Gluten-Free Vanilla 2 Eggs 1. Heat oven to 350°F for shiny metal or glass pan or 325°F for nonstick pan. Grease bottom only of pan (use paper baking cups for cupcakes). 2. Beat Cake Mix, water, melted 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. Pan Size: 8”x 8” | 9”x 9” | 8" or 9" Round | 12 Cupcakes Bake Time (in minutes): 34-39 | 31-36 | 39-44 | 16-21 TO PREPARE WITH VEGETABLE OIL, stir 1/3 cup gluten-free flour into dry cake mix. Make batter using 3/4 cup water, 1/3 cup oil, 2 teaspoons gluten-free vanilla and 2 eggs. High Altitude (3500-6500 ft):. Mix on low speed 30 seconds, then on medium speed 1 minute. Make 18 cupcakes.

Nutrition Facts

Serving Size: 0.1 package

Servings per Container: 9

Title	Per 1/9 pkg mix
Energy	180
Total Fat	1.5 g
Saturated Fat	0 g
Trans Fat	0 g
Cholesterol	0 mg
Sodium	135 mg
Carbohydrates	40 g
Dietary Fiber	0 g
Sugars	20 g
Added Sugars	20 g
Calcium	40 mg
Iron	0 mg
Protein	1 g
Daily Percent Of Calcium	4
Daily Percent Of Iron	0
Daily Percent Of Added Sugars	39

Ingredients

Sugar, Rice Flour, Potato Starch, Canola Oil, Corn Starch, Leavening (Baking Soda, Sodium Aluminum Sulfate, Monocalcium Phosphate), Salt, Xanthan Gum.

Warnings

Do Not Eat Raw Cake Batter

Distributor

UPC

00016000277915