      Points Credit : 12 points Currently valued at $1.18 Gluten-Free Food / Product added to the Gluten-Free Mall on: Friday 09 May, 2008.
Kosher Certified by: CRC Parve
Gluten Free, Wheat Free, Soy Free, Corn Free, Dairy Free, Peanut Free & Tree nut-free. All natural ingredients, Easy to make, Versatile mixes can be used in different recipes. Made in the USA. Certified Gluten Free, symbol on box. Mix makes 1 bundt cake (12 cup pan)
Shelf life: approx 12 months. Ingredients: Sugar, Rice Flour, Potato Starch,Tapioca Flour, Cocoa processed with Alkali, Aluminum-free Corn-free Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Potato starch, Monocalcium Phosphate), Natural Flavor, Xanthan Gum, Salt.
Manufactured in a dedicated allergen-free facility. (NO Gluten, Wheat, Dairy, Casein, Peanuts, Tree Nuts, Eggs and Soy).
NUTRITION FACTS
Serving Size 1/24 pkg (45g/1.6oz)
Servings per container 24
Calories 170 Calories from fat 7
Amount per serving %DV
Total Fat 0g - 0%
Saturated Fat 0g - 0%
Trans Fat 0g
Cholesterol 0mg - 0%
Sodium 120mg - 5%
Total Carb 41g - 14%
Dietary Fiber >1g - 3%
Sugars 25g
Protein less than 1g
Vitamin A - 0%
Vitamin C - 0%
Calcium - 0%
Iron - 4%
To make Poundcake:
5 large eggs
1 1/2 cups unsalted butter, margarine or shortening, softened
1 cup whole milk (or milk substitute)
2 cups chocolate chips (optional)
1. Preheat oven to 325 degrees F. Generously spray 12-cup bundt non-stick pan with non-stickspray.
2. Pour mix in bowl of mixer with paddle attachment. Add eggs, butter/margarine/shortening and mix. Add milk and mix well until batter is thoroughly blended. Add optional chips.
3. Pour batter into pre-greased baking pan.
4. Bake for 1 - 1 1/4 hours, until toothpick inserted in center comes out clean. Baking times may vary with different appliances.
5. Cool cake for 5 minutes in pan. Then, invert cake onto serving platter and cool.
6. Dust with powdered sugar or glaze. Cut and serve. Serve plain or with ice cream or whippedcream.
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