Bloomfield Farms Gluten Free Cake Mix

Rice flour, sugar, potato starch, tapioca dextrin, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch [made from non-genetically modified corn], and monocalcium phosphate), xanthan gum, salt

Bloomfield Farms® Gluten Free Mixes are manufactured in a gluten free, peanut free, kosher facility. All of our gluten free mixes are certified by the Celiac Sprue Association.

• 1 box of Bloomfield Farms® Cake Mix
• 1 stick (1/2 cup) butter, melted
• 3 large eggs (or egg substitute)
• 2 tsp. gluten free vanilla
• 3/4 cup milk (or milk substitute)
• Mix it up!
• Add ½ cup of cocoa and 4 cup sugar to make a chocolate cake!

Two Layer Yellow Cake Directions

1. Preheat oven to 350 degrees.
2. Lightly coat two round pans with non-stick cooking spray.
3. Whisk together butter, milk, eggs and vanilla in a mixing bowl.
4. In a separate bowl, slowly add liquid mixture from Step 3 to Bloomfield Farms® Cake Mix until a batter forms. Do not over-mix.
5. Pour equal amounts of batter in two 8 inch pans. Tap pans on counter repeatedly so batter is evenly distributed.
6. Bake on middle rack of oven for 23-25 minutes.
7. Let cakes cool completely before icing.

For cupcakes: Lightly coat cupcake pan with non-stick cooking spray. Prepare batter as directed above. Fill each cupcake tin 34 full. Bake on middle rack of oven for 28-30 minutes.
Makes approx. 10 cupcakes.

• 2 3/4 cups confectioners sugar
• 6 Tbsp. unsweetened cocoa powder
• 6 Tbsp. butter, room temperature
• 5 Tbsp. evaporated milk (or milk substitute)
• 1 tsp. gluten free vanilla

Chocolate Icing Directions

1. In a medium bowl, sift together the confectioners sugar and cocoa.
2. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk.
3. Blend in vanilla.
4. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.