King Arthur Flour Ck Mx Ylw Gluten Free - 22 Oz
Cane Sugar, Tapioca Starch, Rice Flour, Corn Starch, Emulsifier (Rice Starch, Polyglycerol Esters of Fatty Acids, Mono - and Diglycerides), Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Corn Starch, Monocalcium Phosphate), Salt, Natural Vanilla Flavor, Xanthan Gum.
Cake Mix, Gluten Free, Yellow
Certified Gluten-Free: Certified Gluten-Free by GFCO. Learn more:gfco.org. Non GMO Project Verified. nongmoproject.org. Learn more at: KingArthurFlour.com/glutenfree. Baking with joy since 1790. Easy to prepare. Bakes 2 layers or 24 cupcakes. This mix is: Light & tender. Stays moist longer. Compliments of The King Arthur Flour Kitchen. No Compromises: Our mixes are carefully crafted in our test kitchen through meticulous taste-testing (it's a tough job, but we're up to the challenge!) And blending to replicate our favorite recipes. The result? Mixes that make the finest gluten-free baked goods around. Simple ingredients, reliable results, and deliciousness for everyone to enjoy! KingArthurFlour.com. KingArthurFlour.com/contact. KingArthurFlour.com/glutenfree. Bakers hotline. We're here to help. Call or chat online with our friendly, experienced bakers. 855-371-Bake (2253). Certified B Corporation: We're committed to using the power of business as a force for social and environmental
Warning Contains: Do not eat raw mix, dough, or batter.
Directions Our recipe for Gluten-Free Chocolate Cake: You'll Need: 1/2 cup butter, softened; 2 tablespoons vegetable oil; 4 large eggs.; 2/3 cup milk. Bakes: 8 in - 9 in round layers; 9 in x 13 in cake; 24 cupcakes. To Make Non-Dairy: Use vegan buttery sticks and rice, soy, or almond milk. 1. Preheat oven to 350 degrees F. Grease bottoms (but not sides) of two 8 inches - 9 inches round pans; one 9 inches x 13 inches pan; or 24 cupcake papers in muffin pans. 2. Use an electric mixer to beat butter and oil together, then blend in half the mix. Using lowest speed, add eggs one at a time, mixing until blended. Continuing to use lowest speed, add 1/2 of the milk at a time, alternating with 1/2 of - the dry mix. Mix just until smooth. 3. Bake layers for 30-35 minutes, 9 inches x 13 inches cake for 28-32 minutes, or cupcakes for 20-25 minutes. 4. Cool in pan for 10 minutes, then turn out onto rack to cool completely. The perfect cake, period. Pair your favorite frosting or filling with this tender, moi
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