Pamela's Vanilla Cake Mix: 1 bag Pamela's Vanilla Cake Mix; 3 eggs, large; 1/2 cup oil; 2/3 cup water. Optional: 1/4 tsp almond flavoring. For a lighter, fluffier texture, use 4 large eggs. Yield: One 9 x 13 inch cake or two 8 inch layers. Allergen Options: For eggs, use equivalent alternative. Baking Directions: Preheat oven to 325 degrees F. Whisk eggs, oil, water, and almond until well incorporated. Add dry mix and beat by hand or on medium/low for 2 minutes. Batter thickens slightly and becomes lighter in color. Pour batter into lightly greased baking pan. Use pans and bake times listed below. Cake is baked when springs back to light touch or toothpick comes out clean. Do not over bake. Consumers concerned about gluten should check that all flavorings and additional ingredients added to recipes are gluten-free. Pan Size: two 8 inch rounds; bake time - 24 to 30 min.; yield - two 1-1/2 inch tall layers. Pan Size: One 9 inch square; bake time - 30 to 35 min.; yield - one 2 inch high square cake. Pan Size: One 9 x 13 inch pan; bake time - 30 to 35 min.; yield - one 1 inch high sheet cake. Pan Size: Cupcakes - fill 2/3 full; bake time - 18 to 22 min.; yield - 14 cupcakes. Light butter or oil all pans. If desired, dust pans with rice flour. Cake is baked when springs back to light touch or toothpick comes out clean. Over baking will cause dryness. Frost cake when cooled, or wrap unfrosted cake in plastic wrap to keep moist.