White rice flour, cane sugar, potato starch, granulated brown sugar, tapioca starch, natural vanilla flavor, leavening (non-alluminated baking powder, sodium aluminum phosphate), calcium lactate, xanthan gum, sea salt, calcium carbonate, citric acid, guar gum.
Makes one 9-inch single-layer cake or 12 cupcakes.
ALL YOU NEED IS:
1/3 cup melted margarine*
3/4 cup water
Yellow Cake Mix
1. HEAT oven to 350°F. Grease the bottom and sides of a 9-inch round cake pan. For cupcakes use baking cups.
2. COMBINE margarine*, water and cake mix in a bowl. Mix on medium speed for 2 minutes, scraping the bowl occasionally until well mixed. Pour into pan.
3. BAKE at 350°F for 30 minutes; reduce baking time to 28 minutes for dark pans. Cake is done when a toothpick inserted into the center comes out clean. (Cupcake baking time is 18-20 min.)
Cool 10 minutes before removing from your pan.
Cool completely before frosting.
*Substitute oil or butter† according to your needs.
†Unless you are allergic to this ingredient.