Serves: 12
Total Calories: 1,210
Preheat oven to 350°F. Grease a 9 x 13-inch cake pan.
In a large mixing bowl, cream margarine and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and pudding mix.
In a separate bowl combine Featherlight mix, salt and baking powder. Alternately add milk and dry ingredients to egg mixture, mixing just until blended after each addition.
Bake for 35 to 40 minutes.
*Jell-O brand pudding is currently gluten free. Check labels in case of ingredient changes!
This Sponge Cake recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.
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