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Pamela's Vanilla Cake Mix
$7.59
FREE SAME-DAY DELIVERY

Pamela's Vanilla Cake Mix

21 oz
Delivery by 10:25pm
Giant Food
Giant Food
Available in 20149
Sprouts Farmers Market

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Details

Non-dairy. Gluten-free. Non GMO Project verified. nongmoproject.org. Wheat-free. Visit our website for more great recipes and hot-to videos at PamelasProducts.com. Certified gluten-free by GFCO. No artificial additives. No hydrogenated oils or trans fats. Enjoy all of Pamela's Gluten-Free Products: baking mixes, cookies, fig bars & snack bars. Pamela's Products is proud to support national and regional non-profit Celiac Disease, Gluten Intolerance and Autism Support Organizations. Certified gluten-free. ww.pamelasproducts.com. Product of USA.


Ingredients

Evaporated Cane Sugar, White Rice Flour, Tapioca Starch, Potato Starch, Inulin, Grainless & Aluminum-free Baking Powder (sodium Acid Pyrophosphate, Potato Starch, Sodium Bicarbonate), Rice Bran, Xanthan Gum.


Warnings

Our products are produced on equipment that processes tree nuts, coconut, eggs, soy, and milk.


Directions

Pamela's Vanilla Cake Mix: 1 bag Pamela's Vanilla Cake Mix; 3 eggs, large; 1/2 cup oil; 2/3 cup water. Optional: 1/4 tsp almond flavoring. For a lighter, fluffier texture, use 4 large eggs. Yield: One 9 x 13 inch cake or two 8 inch layers. Allergen Options: For eggs, use equivalent alternative. Baking Directions: Preheat oven to 325 degrees F. Whisk eggs, oil, water, and almond until well incorporated. Add dry mix and beat by hand or on medium/low for 2 minutes. Batter thickens slightly and becomes lighter in color. Pour batter into lightly greased baking pan. Use pans and bake times listed below. Cake is baked when springs back to light touch or toothpick comes out clean. Do not over bake. Consumers concerned about gluten should check that all flavorings and additional ingredients added to recipes are gluten-free. Pan Size: two 8 inch rounds; bake time - 24 to 30 min.; yield - two 1-1/2 inch tall layers. Pan Size: One 9 inch square; bake time - 30 to 35 min.; yield - one 2 inch high square cake. Pan Size: One 9 x 13 inch pan; bake time - 30 to 35 min.; yield - one 1 inch high sheet cake. Pan Size: Cupcakes - fill 2/3 full; bake time - 18 to 22 min.; yield - 14 cupcakes. Light butter or oil all pans. If desired, dust pans with rice flour. Cake is baked when springs back to light touch or toothpick comes out clean. Over baking will cause dryness. Frost cake when cooled, or wrap unfrosted cake in plastic wrap to keep moist.

Nutrition Facts

Serving Size 50.00 g
Servings Per Container 12
  • Amount Per Serving
  • Calories 150.0
    • Total Fat 0g0%daily value
    • Total FatSaturated Fat 0g0%daily value
    • Total FatTrans Fat 0g
    • Cholesterol 0mg0%daily value
    • Sodium 440mg18%daily value
    • Total Carbohydrate 37g12%daily value
    • Total CarbohydrateDietary Fiber 1g4%daily value
    • Total CarbohydrateSugars 20g
    • Protein 0g
Percent Daily Values are based on a 2,000 calorie diet.

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