Pamela's Products - Vanilla Cake - Mix - Case Of 6 - 21 Oz.

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Pamela's Classic Vanilla Cake MixEvaporated Cane Sugar, Tapioca Starch, White Rice Flour, Potato Starch, Inulin, Grainless & Aluminum-Free Baking Powder (Sodium Acid Pyrophosphate, Potato Starch, Sodium Bicarbonate), Rice Bran, Sea Salt, Powdered Vanilla Flavor, Xanthan Gum.Pamela's Classic Vanilla Cake Mix. Since 1988. Fast. Easy. Delicious. Gluten-free. Wheat-free. Non-dairy. Enhanced flavor. Directions Baking directions: Yield: One 9 x 13 cake or two 8 layers. Preheat oven to 325 degrees. Whisk eggs, oil, water, and vanilla until well incorporated. Add dry mix and beat by hand or on medium/low for 2 minutes. Batter thickens slightly and becomes lighter in color. Pour batter into lightly greased baking pan. Use pans and bake times listed below. Cake is baked when springs back to light touch or toothpick comes out clean. Do not over bake. Consumers concerned about gluten should check that all flavorings and additional ingredients added to recipes are gluten-free. Pan size - bake time - yield. Optimum pan two 8 rounds - 24 to 30 min - two 1-1/2 tall layers. One 9 square - 30 to 35 min. - one 2 high square cake. One 9 x 13 pan - 30 to 35 min. - one 1 high sheet cake. Cupcakes - fill 2/3 full - 18 to 22 min - yields 14 cupcakes. Lightly butter or oil all pans. If desired, dust pans with rice flour. Cake is baked when springs back to light touch or toothpick comes out almost clean. Over baking will cause dryness. Frost cake when cooled, or wrap unfrosted cake in plastic wrap to keep moist. Warnings Allergen information: Pamela's Products have been formulated and produced to be wheat-free and gluten-free. Our products are produced on equipment that also makes products containing tree nuts, soy, eggs, and milk.

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