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Free of the bad stuff. Gluten free. Hand-crafted baking mixes for the people you love. Whole grain 9 g or more per serving. Eat 48 g or more of whole grains daily. Classy fare for all cake lovers! Natural cocoa, almond flour. Non-GMO project verified. All natural whole grains that nourish and delight. 2 g of protein per slice. Livin' large with Olivia: Suzie and I used to quarrel about whether her Olivia or my Shane was the pickier eater. After all, they both insisted that copious ketchup counted as veggie consumption. Olivia, or Liv as she is called, even had a t-shirt that announced: I put ketchup on my ketchup. But time has proven Suzie's prescience about Olivia's discriminating palate. After all, Liv insisted any cake bearing her name out to be, well-perfect. Full of flavor, but not too rich; soft, creamy, devilishly chocolate, but short of overpowering. All we needed to do was to fit Liv's larger than life requirements into a 14.4 oz package packed with whole grain nutrition and not too much fat or sugar. Piece of cake. - Lizann, Co-Founder. Suzie and Lizann, the founding friends.
What You'll Need: 3 eggs + 2/3 cup milk(you may use a substitute), + 2/3 cup water + 4 tbsp butter (you may use a substitute) (or 3 t oil). Preheat oven to 350 degrees and lightly grease and flour two 8 inch round pans. Melt butter and cool. Beat butter and eggs for 1 to 2 m ins. Add dry mix, alternating with milk and water. Pour batter into pans and bake for 25 5o 27 mins., until center tests done with a toothpick. Cool in pans for 10 mins., then turn onto a wire rack to cool completely. Frost. Makes two 8 or 9 inch pans, one 9 x 13 pan or 18-22 cupcakes. Keeps beset in fridge. Bake times: cupcake pan: 20-23 min.; two 8 or 9 inch pans: 25-27 min.; one 9 x 13 pan: 25-30 min. Store grains in cool dry place.
Organic Cane Sugar (Certified Organic by Quality Assurance International), Brown Rice flour, Cocoa Powder, Certified Gluten-Free Oat flour, almond flour, Baking soda, Non-aluminum Baking Powder, and Sea Salt.
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