Serving Size 1/16th of Package (33 g dry mix)
Servings Per Container 16
|Amount Per Serving||% Daily Value (Dry Mix)|
|Calories 120Calories from Fat 0|
|Total Fat 0 g||0%|
|Saturated Fat 0 g||0%|
|Trans Fat 0 g|
|Cholesterol 0 mg||0%|
|Sodium 180 mg||8%|
|Total Carbohydrate 29 g||10%|
|Dietary Fiber 0 g||0%|
|Sugars 16 g|
|Protein 0 g|
*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
Ingredients: Sugar, potato starch, tapioca flour, whole grain sorghum flour, baking powder (monocalcium phosphate, bicarbonate of soda, cornstarch), sea salt (magnesium carbonate), xantham gum, natural vanilla powder (sugar, cornstarch, vanilla extract).
Ingredients You Will Need:
1 whole package Bob's Red Mill Vanilla Cake Mix
3 large whole Eggs, at room temperature
½ cup Vegetable or Canola Oil
½ cup water, at room temperature
Preparation (for 9-inch layer cake): Preheat oven to 325°F. Generously grease two 9-inch round nonstick (gray, not black) cake pans. Line bottoms with parchment paper or wax paper, then grease again.
Mixing: In large mixing bowl, beat eggs for 30 seconds on medium-low speed. Add mix, then oil and water. Beat for 60 seconds on medium-low speed, scraping down sides of bowl with spatula. Divide batter evenly in pans; smooth tops with spatula.
Baking: Place pans 3 inches apart on middle rack of oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool cakes in pans on wire rack for 15 minutes. Run sharp knife around edges to loosen cakes, then invert onto separate plates to cool completely before frosting.
Size and Shape Variations:
Two 8-inch round nonstick (gray, not black) pans: Bake 30 to 35 minutes.
One 9x13-inch rectangular nonstick (gray, not black) pan: Bake 30 to 35 minutes
18 to 20 standard-size cupcakes: Bake 20 to 22 minutes Line standard 12-muffin pan with paper liners; coat with cooking spray. Fill each with scant ¼ cup batter or within ½-inch of top of liner. Repeat with remaining batter.
Two 8x4-inch loaf pans: Bake 35 to 40 minutes.
Manufactured in a facility that also uses tree nuts and soy.