Moist. Rich. Delicious. Sealed inner pouch. Whole grain. Wheat free. Premium quality. Since 1882. Non GMO Project verified. nongmoproject.org. Gluten free for life. Come visit us at www.HodgsonMill.com for more recipes and healthy products. Our premium quality Gluten Free Cake Mix begins with all natural, gluten free ingredients that are both additive and preservative free. This product is produced in a gluten free environment and batch tested using an ELISA Gluten Assay test to ensure that a quality product is delivered to your, our most valued customer: At Hodgson Mill, We do something special for all our customers. This package sold by weight, not by volume. Contents may have settled during shipping. Produced in a peanut/tree nut free facility. Our Guarantee: Hodgson Mill, Inc. is dedicated to satisfying consumer demand for fine quality, healthy food products. If for any reason you are not satisfied with this product, we'll make it right. Simply send the complete bottom of this box and your purchase price to: Hodgson Mill, Inc. 1100 Stevens Avenue Effingham, IL 62401. www.HodgsonMill.com. Carton made with recycled paperboard. Minimum 35% post consumer content. Made in USA.
15 oz (425 g) x 6
10 per pack
1/2 cup butter, softened; 1 box of Hodgson Mill Gluten Free Cake Mix; 2 large eggs (equal 1/2 cup) room temperature; 1 cup buttermilk; 1 tsp. Vanilla extract; 1/2 tsp. Almond extract. Preheat oven to 350 degrees F. Grease two (2) 8-inch cake pans or 16 muffin cups (cupcakes). In a mixing bowl, cream butter until soft. Add cake mix and blend completely. Add eggs, buttermilk, vanilla and almond extract and beat until completely blended. Batter will be thick. Pour or scoop batter into prepared cake pans. Using a spatula, smooth the top of batter before baking. Bake at 350 degrees F for 22-26 minutes or until lightly golden on top and a toothpick inserted comes out clean. Allow the cake to cool 10 minutes in the pan before removing the layers to wire racks to cool. Frost cake when completely cooled. Yield: 2 (8-inch) layers. Chocolate Cake: Follow Directions above adding 1/2 cup cocoa to dry cake mix and increasing the buttermilk to 1-1/2 cups. Extend the baking time 3-4 minutes. Test with a toothpick. Cupcakes: Follow Directions above to make the cake mix. Grease muffin cups or line with paper liners. Bake at 350 degrees F for 20-24 minutes or until done. Allow the cupcakes to cool in the pan 5 minutes before placing them on wire racks to cool. Frost cupcakes when completely cooled. Yield: 12-16 cupcakes.
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