123 Gluten Free Yummy Yellow Cake Mix™ Description
Easy to Make, Can't Beat the Taste!
Yields 2 Large Layers
Add Your Own Sweetener
Gluten Free • Wheat Free • Dairy Free • Casein Free • Peanut Free • Tree Nut Free • Corn Free • Sugar Free • Egg Free • Soy Free
The Story of 1•2•3 Gluten Free
Over ten years ago, I was diagnosed with celiac disease. As an adult, I was content to do without, rather than to eat what was available on the market. However, when two of my nieces and one nephew were diagnosed with celiac disease, I was determined that they should be able to eat only the best, as well as gluten-free versions of what their non-celiac friends were eating. In fact, I developed the Southern Glory Biscuit recipe when one of the children wanted to have "pigs-in-a-blanket" for her birthday. We soon found that the children and adults (both celiac and non-celiac) in our family enjoyed the foods I created. Having shared these foods with non-family members, again both celiac and non-celiac, we found these people were equally enthusiastic. We decided to share with others what our family and friends have enjoyed. We hope you enjoy our products as much as we do.
To make Cake or Cupcakes:
1 package Yummy Yellow Cake Mix
1 cup unsalted butter, unsalted margarine, softened or shortening
2 cups sugar
6 large eggs, room temperature
2/3 cup milk or milk substitute
Preheat over to 350 F. Generously grease 9" x 13" rectangular cake pan OR two 9" round pans OR line cupcake pans with 24 cupcake wrappers.
Place butter and sugar in bowl of mixer with paddle attachment. Beat well until light and fluffy. Add eggs and beat well.
Add Cake Mix and milk (or milk substitute) to bowl. Mix until smooth. Scrape sides and bottom of mixing bowl with spatula. Mix again until light and fluffy (approximately 3 minutes).
Pour mixture into prepared pan(s). Bake until toothpick inserted in center comes out clean (approximately 30 minutes for 9" rounds; 40 minutes for 9" x 13" pan; 15-18 minutes for the individual cupcakes).
Let cake(s) cool in pan for approximately 3-5 minutes. Carefully remove cake(s) from pan(s). Cool cake(s) completely before frosting.
* To substitute agave for sugar, use 1½ cups agave and reduce milk to 4 Tbsp. Cakes will bake in approximately half the time.
+ Egg-free recipe utilizing ground flaxseed and pure vanilla extract is printed on inside of box.
Gluten, wheat, dairy, casein, peanut, tree nut, corn, sugar, egg and soy.
These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease.