Two fluffy 8” layers of caramel cake with made from scratch caramel frosting. Definitely a tastebud tickler! Approximately 10 serving slices.
We use Bob’s Red Mill Gluten Free Flour: Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sorghum Flour, Tapioca Flour, Xanthan Gum
Two fluffy 8” layers of caramel cake with made from scratch caramel frosting. Definitely a tastebud tickler! Approximately 10 serving slices.
We use Bob’s Red Mill Gluten Free Flour: Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sorghum Flour, Tapioca Flour, Xanthan Gum
