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You'll Need: 4 large eggs. 6 tbsp butter (3/4 stick), melted. 1/2 tsp cider vinegar. 1. Preheat oven to 350 degrees F and grease or line an 8 inch cake pan (square or round) or cupcake tin. Batter will make 1 cake or 9 cupcakes. 2. Beat cake mix, eggs and butter in mixing bowl until smooth. 3. Let batter sit 30 seconds, then stir in cider vinegar. 4. Spread batter evenly in prepared pan or cupcake tin. 5. Bake until lightly browned: 15-20 minutes for cupcakes, 25-30 minutes for cakes. 6. Let cool completely in pan before removing and frosting. 7. Optional: Frost cooled cake with Keto Frosting Mix by Keto and Co. Dairy free? Use 6 tbsp melted coconut oil or any cooking oil in place of butter. Cake will be soft when removed from oven. This is normal. It will firm as it cools. Enjoy as is or mix in nuts, chocolate chips or lemon zest. Store mix in a cool, dry place. Refrigerate or freeze cake.
Wondrose Sugar, Replacer (Erythritol, Non-GMO Soluble Corn Fiber, Inulin, Monk Fruit, Natural Flavors), Coconut Flour, Natural Flavors, Baking Powder, Baking Soda, Salt, Xanthan Gum.
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