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Against the Grain Gourmet
Free from: Gluten; grains; dairy; gums; soy; corn. Only 5 ingredients. Gluten free. Plant-based recipe on side panel. A box of possibilities. Makes 2-3 generous layers or 20 cupcakes. Did you know? You can make over a dozen desserts with this mix? Per 1/12 (47 g) Pkg. Dry Mix: 170 calories; 3 g fat (4% DV); 120 mg sodium (5% DV); 27 g sugars. See nutrition facts for prepared product information. Made in the USA.
Sugar, Coconut Flour, Cocoa Powder, Tapioca Starch, Baking Soda.
Allergen Information: Contains coconut.
All You Need: 6 large eggs; 1-1/2 cups water; 1/2 cup oil. Baking Instructions: Preheat oven to 350 degrees F. Grease side and bottoms of pans. Beat eggs, water, oil, and cake mix on medium speed until well blended. Pour batter into pans and bake on middle rack of oven. Bake according to the following table. The cakes are done when a toothpick inserted near center comes out clean. Cool in pans on wire rack for 10 to 15 minutes. Cool completely to decorate. 3-6 inch pan size; 31-33 min. bake time.2-8 inch pan size; 32-34 min. bake time. 2-9 inch pan size; 34-36 min. bake time. 20 cupcakes pan size; 20-22 min bake time. Note for more intense chocolate flavor add one teaspoon of espresso or instant coffee powder.
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