Gluten Free Yellow Cake

If it looks like yellow cake, smells like delicious yellow cake and tastes like yellow cake, who even needs the gluten?

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Primary Prep, Ingredients & Nutritional Info

Start with: 3 Eggs, 1 1/4 Cups Milk, 1 Stick (1/2 Cup) Butter, Melted*

// 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.
// WHISK together eggs, milk and butter in medium bowl until frothy. Add cake mix and stir until combined.
// POUR half of batter into each prepared cake pan. For cupcakes, fill muffin tins 2/3 full.
// 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.


PAN TYPE	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

Nutrition Facts

Serving Size: 1/12 package (43g)

Servings Per Container: about 12


Amount Per Serving
Calories		170
Total Fat	1g	1%
Saturated Fat	0g	0%
Cholesterol	0mg	0%
Sodium	270mg	12%
Total Carbohydrate	37g	13%
Dietary Fiber	1g	4%
Total Sugars	20g
Includes 20g Added Sugars		40%
Protein	2g
Vitamin D	0mcg	0%
Calcium	20mg	0%
Iron	0.5mg	2%
Potassium	50mg	0%

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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