Ingredients

Sugar, Potato Starch, Tapioca Flour, Whole Grain Sorghum Flour, Baking Powder (monocalcium Phosphate, Baking Soda, Cornstarch), Salt, Xanthan Gum, Natural Vanilla Flavor Powder (sugar, Cornstarch, Vanilla Oleoresin).

Directions

Cake: 3 Eggs, 1/2 cup melted butter or oil, 1/2 cup water, 1 package Bob's Red Mill Gluten Free Vanilla Yellow Cake Mix. Preheat oven to 325 degrees F. Oil baking pans and line with parchment paper (see below for sizes). In the bowl of a stand mixer, mix eggs, melted butter or oil, and water for 30 seconds on medium. Add cake mix, then beat for 60 seconds on medium speed, scraping down the sides of bowl with a spatula. Divide batter evenly between pans and smooth tops with a spatula. Place pans 3 inches apart on the middle rack of the oven. Refer to the size and shape options for appropriate baking times and bake until a toothpick inserted into the center comes out clean. Cool cakes in pans on a wire rack for 15 minutes. Run a sharp knife around edges to loosen cakes, then invert onto separate plates to cool completely before frosting. Size and Shape Variations: Two 8 - inch round nonstick pans: Bake 30-35 minutes. Two 9 - inch round nonstick pans:25-30 minutes. One 9 x 13 - inch rectangular nonstick pan: Bake 30-35 minutes. 18-20 standard size cupcakes: Line standard 12- muffin pans with paper liners and coat with cooking spray. Fill each with a scant 1/4 cup batter or within 1/2 inch of top of liner. Bake 20-22 minutes. Two 8 x 4- inch loaf pans: Bake 35-40 minutes. White cake variation: Substitute 1 whole egg plus 3 egg whites for the 3 whole eggs. Follow instructions and reduce baking time by 5-10 minutes.

Store in a cool, dry place.