Wheat and gluten free - made with italian chestnut flour. Needed to add to mix: unsalted butter, eggs, water. Each package makes a single 9-inch pound cake.
A perfect blend of gourmet flours coupled with the finest, all natural ingredients. They've carefully selected premium flours to bring you something more flavorful. Packed with the natural goodness of fine white rice flour, the nutty sweetness of italian chestnut flour, and the silky smoothness of tapioca flour.
A tender and flavorful cake made with imported Dutch cocoa and finished with a light touch of pure vanilla powder. Scrumptious without frosting and simply irresistible with frosting.
Ingredients: Granulated Sugar, Gourmet Flour Blend (Fine White Rice Flour, Italian Chestnut Flour, Tapioca Flour), Cultured Buttermilk, Imported Dutch Cocoa (alkalized), Baking soda, Pure Vanilla Powder, Salt, Xanthan Gum, Aluminum Free Baking Powder.
NUTRITION FACTS
Serving Size 1/3 cup dry mix (50 grams)
Servings per package 8
Amount per Serving
Calories 210
Calories from fat 20
% daily values
Total Fat 2g - 3%
Saturated Fat 1g - 6%
Cholesterol 5mg - 1%
Sodium 290mg - 12%
Total Carbohydrates 45g - 15%
Dietary Fiber <1g - 2%
Sugars 26g
Protein 4g
Vitamin A 0%
Vitamin C 0%
Calcium 10%
Iron 4%
RECIPE:
ADDITIONAL INGREDIETNS NEEDED:
1/2 cup (1 stick) unsalted butter, at room temperature
2 large eggs, at room temperature
1/2 cup plus 2 tbsp warm water
PREPARE:
Preheat oven to 350 def F. Lightly grease 9 inch round cake pan or use parchment paper, trimmed to fit bottom of pan.
MIX:
Place contents of the white sugar packet in a large mixing bowl. Cream sugar and butter with electric mixer until light and fluffy. Add eggs one at a time to sugar mixture and beat until blended. Scrape down bowl. Beat 5 seconds at medium speed. Reduce electric mixer speed to slow. Alternately add the
Brown Flour Packet and water into sugar mixture and blend. Scrape down bowl. Blend thoroughly but DO NO OVER MIX. Batter should be fairly thick. Pour into prepared pan and spread evenly. Bake immediately.
BAKE
For a single layer cake, bake for approx 30 min or until toothpick inserted into center comes out clean.For cupcakes, bake approx 15 min. Cool for 5 min in pan. Remove from pan and place on a rack. Cool completely before frosting. Keep covered.
