What you'll need:
1 package Bob's Red Mill® gluten free chocolate cake mix.
2 eggs, lightly beaten.
2/3 cup milk.
1/3 cup vegetable oil.
2/3 cup boiling water.
Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans.
Pour cake mix into a mixing bowl. Make a well in the center and pour in eggs, milk, and oil. Stir until well combined. Add boiling water and stir to mix. Pour batter into pans.
Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes. Move to wire racks to cool completely before frosting.
Makes one 8-inch layer cake.
Follow instructions for making cake batter. Line muffin pan with paper baking cups.
Fill cups 3/4 full with batter. Bake for 22 to 25 minutes at 350 degrees F, until a toothpick inserted in the center cupcake comes out clean.
Cool completely before frosting. Makes 12 cupcakes.
Store in a cool, dry place to preserve freshness.