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: Rice Flour, Cane Sugar, Red Beet, Baking Powder, Salt
Ingredients for Icing: Tapioca starch and dehydrated yogurt (nonfat milk solids, lactic acid and cultures), and olive oil
Guaranteed Analysis: Crude Protein 8.1% Crude Fat 2.0% Crude Fiber 1.6% Moisture 8.3%
