All Natural Gluten Free: Brown Rice Flour, Sugar, Tapioca Starch, Cornstarch, Baking Soda, Xanthan Gum, Flake Salt, Baking Powder.
1/2 cup butter, softened; 1 box of Hodgson Mill Gluten Free Cake Mix; 2 large eggs (equal 1/2 cup) room temperature; 1 cup buttermilk; 1 tsp. Vanilla extract; 1/2 tsp. Almond extract. Preheat oven to 350 degrees F. Grease two (2) 8-inch cake pans or 16 muffin cups (cupcakes). In a mixing bowl, cream butter until soft. Add cake mix and blend completely. Add eggs, buttermilk, vanilla and almond extract and beat until completely blended. Batter will be thick. Pour or scoop batter into prepared cake pans. Using a spatula, smooth the top of batter before baking. Bake at 350 degrees F for 22-26 minutes or until lightly golden on top and a toothpick inserted comes out clean. Allow the cake to cool 10 minutes in the pan before removing the layers to wire racks to cool. Frost cake when completely cooled. Yield: 2 (8-inch) layers. Chocolate Cake: Follow Directions above adding 1/2 cup cocoa to dry cake mix and increasing the buttermilk to 1-1/2 cups. Extend the baking time 3-4 minutes. Test with a toothpick. Cupcakes: Follow Directions above to make the cake mix. Grease muffin cups or line with paper liners. Bake at 350 degrees F for 20-24 minutes or until done. Allow the cupcakes to cool in the pan 5 minutes before placing them on wire racks to cool. Frost cupcakes when completely cooled. Yield: 12-16 cupcakes.
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