This moist gluten free yellow cake tastes and looks just like a traditional mix cake. Makes 2 layers.
INGREDIENTS: SUGAR, RICE FLOUR (WHITE RICE FLOUR, BROWN RICE FLOUR, SWEET RICE FLOUR), POTATO STARCH, MODIFIED TAPIOCA STARCH, BAKING POWDER, XANTHAN GUM, SALT.
Net Wt. 1lb 4.4oz (20.4oz) 580g
BACK-OF-THE-PACKAGE YELLOW CAKE RECIPE:
You will need:
1 Stick Butter (1/2 Cup), melted
3/4 Cup Milk
1 tsp Vanilla
- Heat oven to 350°F for shiny metal pan or 325°F for dark or nonstick pan. Grease pans (use paper baking cups for cupcakes).
- Beat cake mix, melted butter, eggs, water and vanilla in large bowl on low speed 30 seconds, then on medium speed 1 minute, scraping bowl occasionally. Pour into prepared pan.
- Bake as directed below or until toothpick inserted in center comes out clean. Cool completely before frosting.
9 inch Pan: 28-34 minutes
Cupcake Pan: 15-20 minutes