Directions: Add 1 egg, 3/4 cup of water and 1/4 of vegetable oil, mix until well blended. Pour batter into greased pan or cupcake pan. Bake for 20-24 minutes at 350 degrees or microwave batter in microwave safe coffee cups or casserole dishes for 2 minutes or until thoroughly cooked. Add 2 tablespoons of water to the icing mix and top the cooled cake immediately.
Storage: Store in an airtight container in the fridge for up to 7 days.
Ingredients for Cake Mix: Rice flour, cane sugar, peanut flour, baking powder and salt
Ingredients for Icing: Tapioca starch and unflavored yogurt powder
Guaranteed Analysis: Crude Protein 7.3% Crude Fat 3.5% Crude Fiber 1.0% Moisture 8.1%
Calorie Information: kcal/kg ME (calculated) 496, kcal/treat ME (calculated) 62