Add 1 egg, 3/4 cup of water and 3 tbs of vegetable oil, mix until well blended. Pour batter into greased pan or cupcake pan. Bake for 20-24 minutes at 350 degrees.
Microwave batter in microwave safe coffee cups or casserole dishes for 2-3 minutes or until thoroughly cooked.
Add 2 tablespoons of water to the frosting mix and top the cooled cake immediately.
Store in an airtight container in the fridge for up to 7 days.
Ingredients: Rice flour, evaporated cane juice, peanut flour, baking powder and salt. Frosting mix: tapoica starch and unflavored yogurt powder
Guaranteed Analysis: Crude Protein 7.3%, Crude Fat 3.48%, Crude Fiber 1.0%, Moisture 8.1%
Simply add an egg, oil and water, then mix and bake or microwave. Each box makes a 8 cupcakes or a 6" round cake.
Just add water to the frosting!
After following mixing instructions on package, pour Puppy Cake batter into a 4 inch round cassarole dish that is microwave safe and microwave on HIGH for 6-7 minutes or until a knife put in the center comes out clean. Wait until cool and then frost.For individual servings, pour 2-3 tablespoons of Puppy Cake batter into a microwave safe coffee cup or similiar sized microwave safe dish (about 2 inch round) and microwave on HIGH for 2 minutes. Wait until cool and then frost.
Be sure the dishes are microwave safe dish before using.