3 2/3 cups Old Fashioned Cake & Cookie Mix
1 cup softened butter, margarine or vegetable shortening (or a combination)
2 tsp. gluten-free vanilla
4 large eggs, lightly beaten
3/4 cup milk or water
Preheat oven to 350 degrees.
Lightly grease 2 9-inch round cake pans.
In a large bowl, beat shortening and butter until fluffy.
Add mix.
Beat to combine.
Add vanilla and eggs and beat.
Add milk.
Stir to moisten.
Spoon into pans.
Bake 30 minutes.
Cool 10 minutes.
Remove from pans and cool completely.
Frost with your favorite frosting.
For Chocolate Cake: add 1/3 cup unsweetened cocoa powder and 1 cup chocolate chips to cake mix.
5 egg whites
1/2 tsp. Cream of tartar
3 cups Gluten-Free Pantry Old Fashioned Cake & Cookie
Mix
3 egg yolks
3/4 cup orange juice
1/2 cup vegetable oil
1/4 cup frozen orange juice concentrate, thawed
1 tsp grated orange rind
Glaze:
2 cups confectioners’ sugar
3 Tbs. orange juice
Heat oven to 325.
Beat egg whites and cream tartar on high speed until
whites form stiff peaks (about 3 min.).
Combine cake
mix, egg yokes orange juice, oil, orange juice concentrate,
and orange rind in a large bowl.
Beat on low speed
for 1 min.
Scrape sides of bowl and beat on medium
speed for 2 min.
Turn egg whites onto top of batter and
fold into mixture.
Pour batter into ungreased 10-inch
tube pan.
Smooth top.
Bake 45-50 min or until golden
brown and top of cake springs back to touch.
Remove
from oven and turn upside down on neck of a glass bottle
to cool 1 hour.
Run a sharp knife around the edge of the
cake.
Invert onto wire rack then turn upright onto serving platter.
Beat together glaze ingredients for 1 min.
Spread over
cake.
Let stand 20 minutes.
Slice and serve.
Serves 12.
5 Tbs. unsalted butter
1 1/4 cups Almond Flour (#126048)
1/2 cup plus 1 Tbs. sugar
3 Tbs. Gluten-Free Pantry French Bread/Pizza Mix (#126060M)
1 Tbs. cornstarch
1/2 tsp. gluten-free baking powder
3 large eggs
2 tsp. gluten-free almond or vanilla extract
Lightly oil an 8-inch cake pan. Line base of pan with a circle of parchment paper or waxed
paper and coat with vegetable oil.
Preheat oven to 375 degrees.
Melt butter and let cool.
Combine almond flour and sugar.
Mix
French Bread Mix with cornstarch and baking powder.
In a medium bowl, beat 1 egg with
almond and sugar mixture on low speed until blended, then at high speed for 2 min.
Add
remaining eggs, one at a time, beating on high 3 min. after each addition. Add vanilla and beat.
Sprinkle French Bread mixture over the top and fold in gently.
Add butter in slow and steady
stream and fold gently.
Pour into pan and bake 25-30 min. or until cake pulls away from the
sides of the pan and tester comes out clean.
Turn onto wire rack and cool.
Remove paper and
wrap in plastic wrap.
Will keep 4 days or may be frozen.
Serve with fruit puree or chocolate glaze or dust with powdered sugar.
Serves 8.
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