Fun Fresh Foods, Dowd & Rogers, Gluten Free Cake Mix, Dark Vanilla, 14 oz (397g)

• Artisan
• All Natural
• Wheat Free
• Gluten Free
• Make with Italian Chestnut Flour

Packed with the nutty sweetness of Italian Chestnut Flour, the natural goodness of Fine White Rice Flour, and the silky smoothness of Capioca Flour, our premium flour blend captures the innovative spirit of artisan baking.

Makes a Single Layer Cake

Additional Ingredients Needed:

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 2 large eggs, at room temperature
• 1/2 cup warm water

Prepare

• Preheat oven to 350° F. Lightly grease 9 inch round cake pan or use parchment paper, trimmed to fit bottom of pan.

Mix

• Place contents of the Evaporated Cane Juice (ECJ) Packet in a large mixing bowl. Cream ECJ and butter with electric mixer until light and fluffy.
• Add eggs one at a time to ECJ mixture and beat until blended. Scrape down bowl. Beat 5 seconds at medium speed.
• Reduce electric mixer speed to slow. Alternately add the tan Flour Packet and water into wet mixture and blend. Scrape down bowl. Blend thoroughly but Do Not Over Mix. Batter should be fairly thick. Pour into prepared pan and spread evenly. Bake immediately.

Bake

• For a single layer cake bake for 23-27 minutes or until toothpick inserted into center comes out clean. For cupcakes, bake approximately 15 minutes. Cool for 5 minutes in pan. Remove from pan and place on a rack. Cool completely before frosting. Keep covered.
• For high altitude, bake at 375°F for 28-30 minutes.

Serving Ideas: Serve with your favorite icing, fresh raspberry sauce, or with vanilla bean ice cream. Enjoy!