Multi Use Cake Batter - Gluten Free
Recipe: #11790
January 09, 2014
Categories: Desserts, Cakes, Cupcakes, Baby Shower, Birthday, Easter, Fathers Day Mothers Day, Valentine's Day, Oven Bake, Diabetic, Gluten-Free, Flour, Sugar, Butter/Margarine, more
"I haven't tried this mix yet, but I plan to. I can see this coming in very handy for myself and other people that are gluten sensitive or diabetic. There are 3 variations here; as a cake, cupcakes or bars. No matter how you make them, I am sure they will be enjoyed! Courtesy of Gluten Intolerence Group."
Original is 8-12 servings
Ingredients
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- DRY INGREDIENTS
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- WET INGREDIENTS -- Select one of the following to make the cake flavor of your choice
- Banana Bars
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- Pumpkin Bars
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- Spice-Carrot Cake
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Nutritional
- Serving Size: 1 (215.4 g)
- Calories 483.9
- Total Fat - 19.1 g
- Saturated Fat - 8.6 g
- Cholesterol - 111.2 mg
- Sodium - 571.4 mg
- Total Carbohydrate - 74.9 g
- Dietary Fiber - 7.2 g
- Sugars - 42.6 g
- Protein - 8.3 g
- Calcium - 98.1 mg
- Iron - 2 mg
- Vitamin C - 5.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
With an electric mixer, beat together the butter and sugar until smooth. Mix in eggs, sour cream and vanilla.
Step 3
Stir together the dry ingredients in a small bowl, then add to the egg mixture already in the mixer.
Step 4
Add the flavor of wet ingredients to make the flavor cake of your choice.
Step 5
Mix until well combined.
Step 6
Scrape the bottom of the mixing bowl with a spatula, to make sure all ingredients are mixed in.
Step 7
Bake bars in a 9x13 inch greased glass pan, and bake at 350 degrees F, for 25-30 minutes.
Step 8
Bake as a cake in a 8×8 inch greased pan, at 350 degrees F, for about 40 minutes, or until toothpick inserted in the middle comes out clean.
Step 9
Bake cupcakes in cupcake liners, at 350 degrees F, for about 30 minutes, or until toothpick inserted in the middle comes out clean.
Tips
No special items needed.
0 Reviews
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