Cake Mixes – Various types and flavors

Chocolate Cake Mix: Ingredients: sugar, whole grain sorghum flour, tapioca flour, cornstarch, cocoa powder, baking powder, baking soda, salt, xanthan gum, salt. Serving size 33g, (dry mix) 24 servings per container. calories 110, calories from fat 5, total fat 0g, saturated fat 0g, trans fat 0g, Cholesterol 0mg, Sodium 100 mg, total carbohydrate 28g, dietary fiber 1g, sugars 11g, protein 1g. 24 oz 672g

Directions: Heat oven to 350°. Empty contents of bag into a 4 quart mixing bowl. Add:
1 cup plain yogurt, or dairy free yogurt
3 eggs, (for egg free use 2/3 cup flax milk or canned coconut cream in place of eggs)
1/3 cup oil or melted butter
1/2 cup milk or milk substitute (Hemp milk or canned coconut cream is recommended.)
Beat all ingredients together with electric mixer on high speed 2 minutes until well combined. Spray pan(s) with non-stick spray. Pour in batter and spread evenly in pan(s). Bake 40-45 minutes. for 91/2 X11, 20-25 minutes for 2-9″ rounds, 20-25 minutes
for 18 cupcakes.
Cool completely before icing.

Pound Cake: Ingredients: Whole Grain Sorghum Flour, Tapioca Flour, Corn Starch, Salt Xanthan Gum

Directions: Pour mix into a 4 quart mixing bowl. Add:
1 cup milk or milk substitute.
1/2 cup softened butter or shortening
3 large eggs
Mix 2 minutes or until smooth. Pour into a loaf pan. bake at 350º for 45 minutes or until pick inserted in center comes out clean. Cool before serving.

Carrot/Spice Cake Mix: Ingredients: sugar, whole grain sorghum flour, tapioca flour, cornstarch, baking powder, cinnamon, ginger, allspice, baking soda, nutmeg, clove, salt, xanthan gum. Serving size 33g, (dry mix) 24 servings per container. calories 110, calories from fat 5, total fat 0g, saturated fat 0g, trans fat 0g, Cholesterol 0mg, Sodium 100 mg, total carbohydrate 28g, dietary fiber 1g, sugars 11g, protein 1g. 24 oz 672g

Directions: Heat oven to 350°. Empty contents of bag into a 4 quart mixing bowl. Add:
1 cup plain yogurt, or dairy free yogurt
3 eggs, (for egg free use 2/3 cup flax milk or coconut milk in place of eggs)
1/3 cup oil or melted butter
1/2 cup milk or milk substitute
1/2 cup raisins (optional)
1/2 cup walnuts (optional)
1 cup of grated carrot (if making carrot cake)
Beat all ingredients together with electric mixer on high speed 2 minutes until well combined. Spray pan(s) with non-stick spray. Pour in batter and spread evenly in pan(s). Bake 35-40 minutes. for 91/2 X11, 20-25 minutes for 2 9″ rounds, 15-20 minutes for 18 cupcakes. Cool completely before icing

Vanilla/Yellow Cake Mix:  Ingredients: Powdered sugar, whole grain sorghum flour, corn starch, tapioca flour, baking powder, baking soda, salt, xanthan gum, salt. Serving size 33g, (dry mix) 24 servings per container. calories 110, calories from fat 5, total fat 0g, saturated fat 0g, trans fat 0g, Cholesterol 0mg, Sodium 100 mg, total carbohydrate 28g, dietary fiber 1g, sugars 11g, protein 1g. 24 oz 672g

Directions: Heat oven to 350°. Empty contents of bag into a 4 quart mixing bowl. Add:
1 cup plain full fat yogurt, or Coconut Cream
3 eggs, (for egg free use 2/3 cup flax milk or coconut milk in place of eggs)
1/3 cup oil or melted butter
1/2 cup milk or milk substitute (Coconut Cream is best)
Beat all ingredients together with electric mixer on high speed (scraping sides as needed) 2 minutes until well combined. Spray pan(s) with non-stick spray. Pour in batter and spread evenly in pan(s). Bake 40-45 minutes. for 91/2 X11, 20-25 minutes for 2 9″ rounds, 20-25 minutes for 18 cupcakes. Cool completely before icing.

Chocolate Cake Mix: Ingredients: sugar, whole grain sorghum flour, tapioca flour, cornstarch, cocoa powder, baking powder, baking soda, salt, xanthan gum, salt. Serving size 33g, (dry mix) 24 servings per container. calories 110, calories from fat 5, total fat 0g, saturated fat 0g, trans fat 0g, Cholesterol 0mg, Sodium 100 mg, total carbohydrate 28g, dietary fiber 1g, sugars 11g, protein 1g. 24 oz 672g

Directions: Heat oven to 350°. Empty contents of bag into a 4 quart mixing bowl. Add:
1 cup plain yogurt, or dairy free yogurt
3 eggs, (for egg free use 2/3 cup flax milk or canned coconut cream in place of eggs)
1/3 cup oil or melted butter
1/2 cup milk or milk substitute (Hemp milk or canned coconut cream is recommended.)
Beat all ingredients together with electric mixer on high speed 2 minutes until well combined. Spray pan(s) with non-stick spray. Pour in batter and spread evenly in pan(s). Bake 40-45 minutes. for 91/2 X11, 20-25 minutes for 2-9″ rounds, 20-25 minutes
for 18 cupcakes.
Cool completely before icing.

Fudge Brownie Mix:  Ingredients: powdered sugar, rice flour, potato starch, cocoa powder, tapioca flour, xanthan gum, salt. Nutrition if made according to directions: Serving size 1 brownie. 24 servings per container. Calories 193, calories from fat 90, total fat 10g, saturated fat 7g, trans fat 0g, Cholesterol 29mg, Sodium 43 mg, total carbohydrate 25g, dietary fiber 1g, sugars 18g, protein 2g.

Directions: Heat oven to 350°. Empty contents of bag into a 4 quart mixing bowl.
Melt: 1 cup butter (may substitute shortening). Add melted butter to the mix. Add 3 large eggs and 1 tsp vanilla. Mix with spoon or mixer on low speed 2 minutes until well combined. Spray a 9 1/2 X 11 inch pan with non-stick spray. Pour in batter and spread evenly in pan. If desired, sprinkle 1 cup of walnuts over batter. Bake 35-40 minutes. Cool completely before cutting. For Rocky Road brownies. remove pan after 30 minutes of baking. Sprinkle top with 2 cups mini marshmallows and 1/2 cup chocolate chips. Return to oven 5-10 minutes until marshmallows are melted and slightly brown.