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All natural baking mix. Gluten free. Makes two layers. Made in USA.
You will need: 1 stick of butter, softened (Dairy and eggs can be substituted with appropriate replacers according to your dietary needs); 2 large eggs (Dairy and eggs can be substituted with appropriate replacers according to your dietary needs); 1/2 cup of water. 1. Preheat the oven to 350 degrees F. Grease the bottom only of two 8-inch or 9-inch round pans or one 9x13-inch pan. 2. Cream the butter in a large bowl with an electric mixer on medium speed until light and fluffy. Add eggs to combine. Add mix and water to bowl; mix on low until incorporated. Scrape down sides of the bowl and continue mixing on medium-high for 2 minutes. 3. Spread batter into prepared pans (batter will be thick). 4. Bake for 30 minutes, until center of cake feels firm when pressed. 5. Cool in pan for 10 minutes. Run a small knife around edge of the cakes, then turn out onto rack to cool completely. For cupcakes, divide batter among 12 paper-lined medium muffin cups and bake for 16-18 minutes at 350 degrees F. Makes two layers or one 9x13-inch cake. High Altitude (3500-6500 ft): Please visit www.ardennefarm.com. Do not eat raw batter.
Cane Sugar, Gluten Free Flour Blend (White Rice Flour, Brown Rice Flour, Potato Starch, Tapioca Flour), Cocoa, Emulsifier (Mono- and Diglycerides), Baking Soda, Non GMO Aluminum Free Baking Powder (Baking Soda, Sodium Acid Pyrophosphate, Corn Starch, Monocalcium Phosphate), Xanthan Gum, Salt, Natural Vanilla.
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