Serving Size 1/16th pkg (30 g mix)
Servings Per Container 16
|Amount Per Serving||% Daily Value*|
|Calories 110 (Mix), 170 (Baked)Calories from Fat 5 (Mix), 60 (Baked)|
|Total Fat 0.5 g*||1% (Mix), 11% (Baked)|
|Saturated Fat 0 g||0% (Mix), 21% (Baked)|
|Trans Fat 0 g|
|Cholesterol 0 mg||0% (Mix), 13% (Baked)|
|Sodium 85 mg||4% (Mix), 4% (Baked)|
|Total Carbohydrate 24 g||8% (Mix), 8% (Baked)|
|Dietary Fiber 2 g||8% (Mix), 8% (Baked)|
|Sugars 12 g|
|Protein 2 g|
|Vitamin A||0% (Mix), 4% (Baked)|
|Vitamin C||0% (Mix), 0% (Baked)|
|Calcium||20% (Mix), 25% (Baked)|
|Iron||8% (Mix), 8% (Baked)|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|Total Fat||Less than||65 grams||80 grams|
|Saturated Fat||Less than||20 grams||25 grams|
|Cholesterol||Less than||300 mg||300 mg|
|Sodium||Less than||2,400 mg||2,400 mg|
|Total Carbohydrate||300 grams||375 grams|
|Dietary Fiber||25 grams||30 grams|
Calories per gram:
- Fat 9
- Carbohydrate 4
- Protein 4
*Amount in mix.
Ingredients: Evaporated Cane Juice Sugar, Unsweetened Cocoa, Garbanzo Bean Flour, Potato Starch, Tapioca Starch, Whole Grain White Sorghum Flour, Fava Bean Flour, Baking Soda, Xanthan Gum, Sea Salt (Magnesium Carbonate), Cream of Tartar.
½ cup softened Butter or Margarine
1 cup Milk (cow, soy, rice, or nut)
1 Tbsp. Lemon Juice
2 large Eggs*
1/3 cup hot (110°) Water
2 tsp. Vanilla Extract
Have all ingredients at room temperature. Preheat oven to 350°F. Generously grease two 8-inch round cake pans. In large bowl of electric mixer, cream ½ cup softened butter or margarine until smooth. Add cake mix, 1 cup milk mixed with 1 tablespoon fresh lemon juice, and two large eggs. Beat 30 seconds on low speed to blend ingredients, scraping down sides of bowl as needed. Next, beat one minute on low-medium speed. Add 1/3 cup hot (110°) water and two teaspoons vanilla extract. Beat thoroughly for one minute.
Transfer batter to prepared pans. Bake 30-35 minutes or until toothpick inserted into center comes out clean. Remove from oven; cool 10-15 minutes on wire rack. Loosen edges of cakes with sharp knife. Place right side up on wire rack to cool completely before cutting. Place your favorite frosting between the two layers, then frost entire cake.
*For an eggless option, combine 2 Tbsp Bob's Red Mill Flaxseed Meal and 6 Tbsp. Water in a small bowl. Let this mixture stand for 2 minutes and use it in place of the eggs called for in the directions above.
Prepare batter as described above; use paper baking liners in muffin tin; fill 2/3 full. Bake for 15 to 18 minutes. Makes 18 cupcakes.
Manufactured in a facility that also uses tree nuts and soy.