UPC: 834724001018
# 101-ff

Packed with the nutty sweetness of Italian Chestnut Flour, the natural goodness of Fine White Rice Flour, and the silky smoothness of Capioca Flour, our premium flour blend captures the innovative spirit of artisan baking.

Supplement Facts:
Serving Size: 1/3 cup dry mix (50 g)—1/8 Cake
Servings Per Container: 8
Amount Per Serving % Daily Value†

Mix Baked Mix Baked
Calories 180 300
Calories from Fat 15 131
Total Fat 2 g* 16 g** 3% 25%
Saturated Fat 1 g 9 g 5% 45%
Cholesterol 5 mg 90 mg 2% 30%
Sodium 290 mg 310 mg 12% 13%
Total Carb. 40 g 40 g 13% 13%
Dietary Fiber 2 g 2 g 8% 8%
Sugars 26 g 26 g
Protein 4 g 6 g 8% 12%
Vitamin A 0% 15%
Vitamin C 0% 0%
Calcium 10% 10%
Iron 4% 6%

*Amount in dry mix
**Amount in 1/8 prepared Cake
†Percent Daily Values are based on a 2,000 calorie diet. Your daily needs may be higher or lower depending on your calorie needs.

Calories: 2,000 2,500
Total Fat Less than 65 g 80 g
Sat Fat Less than 20 g 25 g
Cholesterol Less than 300 mg 300 mg
Sodium Less than 2,400 mg 2,400 mg
Total Carbohydrate 300 g 375 g
Dietary Fiber 25 g 30 g
Calories per gram: Fat 9 • Carbohydrate 4 • Protein 4

Other Ingredients:
Organic evaporated cane juice, gourmet flour blend (fine white rice flour, Italian chestnut flour, tapioca flour), cultured buttermilk, imported dutch cocoa (alkalized), baking soda, pure vanilla powder, salt, xanthan gum, aluminum free baking powder.

Suggested Use:
Makes a Single Layer Cake
Additional Ingredients Needed:
1/2 cup (1 stick) unsalted butter, at room temperature
2 large eggs, at room temperature
1/2 cup plus 2 tablespoons warm water
Preheat oven to 350° F. Lightly grease 9 inch round cake pan or use parchment paper, trimmed to fit bottom of pan.
Place contents of the Evaporated Cane Juice (ECJ) Packet in a large mixing bowl. Cream ECJ and butter with electric mixer until light and fluffy.
Add eggs one at a time to sugar mixture and beat until blended. Scrape down bowl. Beat 5 seconds at medium speed.
Reduce electric mixer speed to slow. Alternately add the tan Flour Packet and water into sugar mixture and blend. Scrape down bowl. Blend thoroughly but Do Not Over Mix. Batter should be fairly thick. Pour into prepared pan and spread evenly. Bake immediately.
For a single layer cake bake for 30 minutes or until toothpick inserted into center comes out clean. For cupcakes, bake approximately 15 minutes. Cool for 5 minutes in pan. Remove from pan and place on a rack. Cool completely before frosting. Keep covered.
For high altitude, bake at 375°F for 33-35 minutes.
Serving Ideas: Serve with your favorite chocolate frosting, chocolate sauce and fresh strawberries, or with vanilla bean ice cream. Enjoy!

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