Gluten Free Yellow Cake
A gluten free yellow cake that's good for eating by itself, but even better for getting crazy with that icing.
START WITH:
3 Eggs
1 1/4 Cups Milk
1 Stick (1/2 Cup) Butter, Melted*
STEP 1
HEAT oven to 350˚F. Line or lightly grease the bottom only of 2, 8-inch round cake pans. For cupcakes, line muffin pan with paper baking cups.
STEP 2
WHISK together eggs, milk and butter in medium bowl until frothy. Add cake mix and stir until combined.
STEP 3
POUR half of batter into each prepared cake pan. For cupcakes, fill muffin tins 2/3 full.
STEP 4
BAKE as directed below or until a toothpick inserted in the center comes out clean. Let cake or cupcakes cool completely before frosting.
*Real butter works best. If using margarine, use one that contains more than 65% oil.
High Altitude (over 5,000 feet): Prepare as directed, adding 3 Tbsp Krusteaz Gluten Free All Purpose Flour and an additional 2 Tbsp milk.
Tertiary Prep Note: Do not eat raw batter.
| Yield | Bake Time | |
| 2, 8-inch round cake pans | 27-31 minutes | |
| 12-16 standard cupcakes | 23-27 minutes | |
| 1, 13x9-inch pan | 27-31 minutes |
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The % Daily Value (DV) tells you how much a nutrient is a serving of food contributes to a daily diet.
2,000 calories a day is used for general nutrition advice. Refer to package for the most current ingredient and nutritional information. |
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INGREDIENTS:
Sugar, whole grain sorghum flour, rice flour, food starch-modified, leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), soybean oil, salt, natural flavor, xanthan gum.
CONTAINS: Soy.
Refer to the package for the most current ingredient information.
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