|Serving Size 1/10 package mix|
|Servings Per Container 10|
|Amount Per Serving|
|Calories 150||Calories from Fat|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Trans Fat 0g|
|Total Carbohydrate 37g||12%|
|Dietary Fiber 0g||0%|
Rice Flour, Sugar, Potato Starch, Leavening (Baking Soda, Sodium Acid Pyrophosphate, Monocalcium Phosphate), Xanthan Gum, Salt.
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 350F for shiny metal pan or 325F 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. In 8" x 8" pan bake 36-41 minutes; In 9" x 9" pan bake 33-38 minutes; In 8" or 9" round bake 41-46 minutes; 12 cupcakes bake 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 350F 18-23 minutes (all pans).
General Mills Sales, Inc.
Minneapolis, MN 55440
May contain soy ingredients.Do not eat raw cake batter.