UPC: 071012075102
Brand:
KING ARTHUR BAKING COMPANY
Alternate Names:
KING ARTHUR FLOUR YELLOW CAKE MIX, 22 OZ.
GLUTEN FREE CLASSIC YELLOW CAKE MIX
Ingredients:
CANE SUGAR, TAPIOCA STARCH, RICE FLOUR, CORN STARCH, EMULSIFIER (RICE STARCH, POLYGLYCEROL ESTERS OF FATTY ACIDS, MONO- AND DIGLYCERIDES), BAKING POWDER (SODIUM ACID PYROPHOSPHATE, BAKING SODA, CORN STARCH, MONOCALCIUM PHOSPHATE), SALT, NATURAL VANILLA FLAVOR, XANTHAN GUM.
Description:
CERTIFIED GLUTEN-FREE COMPLETELY KOSHER ONE 22 OZ. BAG OF KING ARTHUR FLOUR YELLOW CAKE MIX SEE NUTRITION FACTS PANEL FOR ALLERGENS STAYS MOIST LONGER THAN OTHER BRANDS
KING ARTHUR FLOUR YELLOW CAKE MIX IS OUR UNCOMPROMISING SOLUTION TO GLUTEN-FREE BAKING. OUR CAKE MIX IS COMPLETELY KOSHER AND, OF COURSE, CERTIFIED GLUTEN-FREE. ADDITIONALLY, OUR CAKE STAYS MOIST LONGER THAN OTHER BRANDS, SO YOU CAN ENJOY IT TO THE LAST BITE. THE KING ARTHUR FLOUR COMPANY HAS BEEN BAKING WITH JOY SINCE 1970. WE LOVE WHAT WE DO, AND IT SHOWS THROUGH OUR PRODUCTS. INCLUDED IS ONE 22 OZ. BAG OF KING ARTHUR FLOUR YELLOW CAKE MIX.
CERTIFIED GLUTEN-FREE, COMPLETELY KOSHER, SEE NUTRITION FACTS PANEL FOR ALLERGENS, STAYS MOIST LONGER THAN OTHER BRANDS, ONE 22 OZ. BAG OF KING ARTHUR FLOUR YELLOW CAKE MIX
Other Notes:
- YOU'LL NEED ½ CUP (8 TABLESPOONS) BUTTER, SOFTENED* 2 TABLESPOONS VEGETABLE OIL 4 LARGE EGGS ⅔ CUP MILK* BAKER'S TIP: CHILLING YOUR CAKE FIRST MAKES FROSTING EASIER TO SPREAD. FIND OUR FAVORITE FROSTING RECIPES AND MORE INSPIRATION AT BAKEWITH.US/FROSTING *TO MAKE NON-DAIRY, USE VEGAN BUTTERY STICKS AND RICE, SOY, OR ALMOND MILK. DIRECTIONS 1. PREHEAT OVEN TO 350°F. LIGHTLY GREASE BOTTOMS (BUT NOT SIDES) OF CAKE PAN(S). FOR CUPCAKES, USE GREASED PAPER LINERS IN PANS. 2. BEAT BUTTER AND OIL TOGETHER USING ELECTRIC MIXER, THEN BLEND IN HALF OF MIX. AT LOW SPEED, MIX IN EGGS ONE AT A TIME. STIR IN HALF OF THE MILK, THE REMAINING MIX, AND THEN THE REMAINING MILK. POUR BATTER INTO PAN(S) OF CHOICE; FILL CUPCAKE WELLS HALF FULL. 3. BAKE AS DIRECTED IN CHART, UNTIL TOOTHPICK INSERTED INTO CENTER COMES OUT CLEAN AND TOP SPRINGS BACK WHEN LIGHTLY PRESSED. COOL IN PAN(S) FOR 10 MINUTES BEFORE TURNING OUT ONTO RACK TO COOL COMPLETELY. BAKE TIMES 24 CUPCAKES 20-25 MINUTES TWO 8" OR 9" ROUNDS 30-35 MINUTES ONE 9" X 13" PAN 28-32 MINUTES 10-CUP BUNDT-STYLE PAN 45-48 MINUTES
UPC: 071012075102
Brand:
KING ARTHUR BAKING COMPANY
Alternate Names:
KING ARTHUR FLOUR YELLOW CAKE MIX, 22 OZ.
GLUTEN FREE CLASSIC YELLOW CAKE MIX
Ingredients:
CANE SUGAR, TAPIOCA STARCH, RICE FLOUR, CORN STARCH, EMULSIFIER (RICE STARCH, POLYGLYCEROL ESTERS OF FATTY ACIDS, MONO- AND DIGLYCERIDES), BAKING POWDER (SODIUM ACID PYROPHOSPHATE, BAKING SODA, CORN STARCH, MONOCALCIUM PHOSPHATE), SALT, NATURAL VANILLA FLAVOR, XANTHAN GUM.
Description:
CERTIFIED GLUTEN-FREE COMPLETELY KOSHER ONE 22 OZ. BAG OF KING ARTHUR FLOUR YELLOW CAKE MIX SEE NUTRITION FACTS PANEL FOR ALLERGENS STAYS MOIST LONGER THAN OTHER BRANDS
KING ARTHUR FLOUR YELLOW CAKE MIX IS OUR UNCOMPROMISING SOLUTION TO GLUTEN-FREE BAKING. OUR CAKE MIX IS COMPLETELY KOSHER AND, OF COURSE, CERTIFIED GLUTEN-FREE. ADDITIONALLY, OUR CAKE STAYS MOIST LONGER THAN OTHER BRANDS, SO YOU CAN ENJOY IT TO THE LAST BITE. THE KING ARTHUR FLOUR COMPANY HAS BEEN BAKING WITH JOY SINCE 1970. WE LOVE WHAT WE DO, AND IT SHOWS THROUGH OUR PRODUCTS. INCLUDED IS ONE 22 OZ. BAG OF KING ARTHUR FLOUR YELLOW CAKE MIX.
CERTIFIED GLUTEN-FREE, COMPLETELY KOSHER, SEE NUTRITION FACTS PANEL FOR ALLERGENS, STAYS MOIST LONGER THAN OTHER BRANDS, ONE 22 OZ. BAG OF KING ARTHUR FLOUR YELLOW CAKE MIX
Other Notes:
- YOU'LL NEED ½ CUP (8 TABLESPOONS) BUTTER, SOFTENED* 2 TABLESPOONS VEGETABLE OIL 4 LARGE EGGS ⅔ CUP MILK* BAKER'S TIP: CHILLING YOUR CAKE FIRST MAKES FROSTING EASIER TO SPREAD. FIND OUR FAVORITE FROSTING RECIPES AND MORE INSPIRATION AT BAKEWITH.US/FROSTING *TO MAKE NON-DAIRY, USE VEGAN BUTTERY STICKS AND RICE, SOY, OR ALMOND MILK. DIRECTIONS 1. PREHEAT OVEN TO 350°F. LIGHTLY GREASE BOTTOMS (BUT NOT SIDES) OF CAKE PAN(S). FOR CUPCAKES, USE GREASED PAPER LINERS IN PANS. 2. BEAT BUTTER AND OIL TOGETHER USING ELECTRIC MIXER, THEN BLEND IN HALF OF MIX. AT LOW SPEED, MIX IN EGGS ONE AT A TIME. STIR IN HALF OF THE MILK, THE REMAINING MIX, AND THEN THE REMAINING MILK. POUR BATTER INTO PAN(S) OF CHOICE; FILL CUPCAKE WELLS HALF FULL. 3. BAKE AS DIRECTED IN CHART, UNTIL TOOTHPICK INSERTED INTO CENTER COMES OUT CLEAN AND TOP SPRINGS BACK WHEN LIGHTLY PRESSED. COOL IN PAN(S) FOR 10 MINUTES BEFORE TURNING OUT ONTO RACK TO COOL COMPLETELY. BAKE TIMES 24 CUPCAKES 20-25 MINUTES TWO 8" OR 9" ROUNDS 30-35 MINUTES ONE 9" X 13" PAN 28-32 MINUTES 10-CUP BUNDT-STYLE PAN 45-48 MINUTES