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No artificial colors or preservatives. Per 1/10 Package: 150 calories; 0 g sat fat (0% DV); 230 mg sodium (10% DV); 17 g sugars. See nutrition facts for as prepared information. Anything is possible with Betty. Recipes & tips. Party ideas. Inspiration. bettycrocker.com/gf. Made in a gluten-free processing facility. How to Frost a Layer Cake: (Must bake 2 gluten free cake mixes). See bettycrocker.com/cakes for detailed steps! The Red Spoon Promise: The Red Spoon is my promise of great taste, quality and convenience. This is a product you and your family will enjoy. I guarantee it. 1-800-446-1898 Mon.-Fri. 7:30 am-5:30 pm CST. www.BettyCrocker.com. General Mills, Box 200, Minneapolis, MN 55440. how2recycle.info. Partially produced with genetic engineering. Learn more at Ask.GeneralMills.com. 100% recycled paperboard. Carbohydrate Choices: 2-1/2. Product of Canada.
Rice Flour, Sugar, Potato Starch, Leavening (Baking Soda, Sodium Acid Pyrophosphate, Monocalcium Phosphate), Xanthan Gum, Salt.
May contain soy ingredients.
You Will Need: 2/3 cup water + 1 stick (1/2 cup) butter, softened + 2 teaspoon gluten-free vanilla + 3 eggs. 1. Heat oven to 350 degrees F for shiny metal pan or 325 degrees F for dark or nonstick pan. Grease bottom only of pan (use paper baking cups for cupcakes). 2. Beat Cake Mix, water, butter, vanilla and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. 3. Bake as directed below or until toothpick inserted in center comes out clean. Cool completely before frosting. High Altitude (3500-6500 ft): Bake 8 inch square shiny or dark pan 40-45 min; 9 inch square shiny or dark pan 35-40 min. Bake 18 cupcakes at 350 degrees F 18-23 min (all pans). 8 Inch x 8 Inch Pan: Bake 36-41 minutes. 9 Inch x 9 Inch Pan: Bake 33-38 minutes. 8 Inch x 9 Inch Round Pan: Bake 41-46 minutes. 12 Cupcakes: Bake 18-23 minutes.
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