Pamela's Products, Mistura para Bolo Clássico de Baunilha, 21 oz (595 g)

Pamela’s Classic Vanilla Cake

• 1 bag Pamela’s Mix
• 3 eggs, large
• 1/3 cup oil
• 2/3 cup water
• Optional: ¼ tsp. almond flavoring

For a lighter, fluffier texture, use 4 large eggs.

Baking Directions

Yield: One 9″ x 13″ cake or two 8″ layers. Preheat oven to 325º. Whisk eggs, oil, water, and vanilla until well incorporated. Add dry mix and beat by hand or on medium/low for 2 minutes. Batter thickens slightly and becomes lighter in color. Pour batter into lightly greased baking pan. Use pans and bake times listed below. Cake is baked when springs back to light touch or toothpic comes out clean. Do not over bake.

Consumers concerned about gluten should check that all flavorings and additional ingredients added to recipes are gluten-free.

Pan Size	Bake Times	Yield
Optimum pan
Two 8″ rounds	24 to 30 min.	Two 1-1/2″ tall layers
One 9″ square	30 to 35 min.	One 2″ high square cake
One 9″ x 13″ pan	30 to 35 min.	One 1″ high sheet cake
Cupcakes – fill 2/3 full	18 to 22 min.	Yields 14 cupcakes
Lightly butter or oil all pans. if desired, dust pans with rice flour. Cake is baked when springs back to light touch or toothpick comes out clean. Over baking will cause dryness. Frost cake when cooled, or unwrap unfrosted cake in plastic wrap to keep moist.

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