Bob's Red Mill, Mix de Bolo de Baunilha, Sem Glúten, 19 oz (539 g)

Ingredients You Will Need:

• 1 whole package Bob’s Red Mill Vanilla Cake Mix
• 3 large whole Eggs, at room temperature
• 1/2 cup Vegetable or Canola Oil
• 1/2 cup Water, at room temperature

Preparation (for 9-inch layer cake)

Preheat oven to 325ºF. Generously grease two 9-inch round nonstick (gray, not black) cake pans. Line bottoms with parchment paper or wax paper, then grease again.

Mixing

In large mixing bowl, beat eggs for 30 seconds on medium-low speed. Add mix, then oil and water. Beat for 60 seconds on medium-low speed, scraping down sides of bowl with spatula. Divide batter evenly in pans; smooth tops with spatula.

Baking

Place pans 3 inches apart on middle rack of oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool cakes in pans on wire rack for 15 minutes. Run sharp knife around edges to loosen cakes, then invert onto separate plates to cool completely before frosting.

Size and Shape Variations:

Two 8-inch round nonstick (gray, not black) pans: Bake 30 to 35 minutes

One 9×13-inch rectangular nonstick (gray, not black) pan: Bake 30 to 35 minutes

18 to 20 standard-size cupcakes: Bake 20 to 22 minutes

Line standard 12-muffin pan with paper liners; coat with cooking spray. Fill each with scant 1/4 cup batter or within 1/2-inch of top of liner. Repeat with remaining batter.

Two 8×4-inch loaf pans: Bake 35 to 40 minutes

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