As I have discussed before, gluten free living can be tough. Sometimes, you just want to cook something "normal" again. And, even if we do not want to be a burden to our loved ones, sometimes they would like to know what they can cook for us. My mom also eats gluten free; her background as a homemaking teacher makes it incredibly easy for her to experiment in the kitchen and she has come up with some really great gluten free recipes. Since she is not very tech-savvy, she will not be creating her own blog anytime soon. Therefore, I will be sharing her creations here.
A cake mix is one of those ubiquitous convenience foods that has become a mainstay in our lives. It is great for those last minute school cupcakes you were supposed to bake or when you are craving something sweet but do not want to go into full baking mode in the kitchen.
My mother has taken the basic yellow and chocolate Betty Crocker gluten free cake mixes and transformed them. The changes below really do wonders for helping the cake to stay moist longer (always a struggle with gluten free baking) and have a richer, more homemade flavor. My mom has cooked these for many an unsuspecting dinner guest and no one has ever guessed that these were not cakes made with general all-purpose flour.
Upscale Gluten Free Cake from a Mix
Dry mix from 1 Betty Crocker yellow or chocolate gluten free cake mix
1/2 c. sugar
1 c. sour cream (low fat or regular)
3/4 c. oil
1 t. vanilla
4 eggs
Preheat oven to 300 degrees F. Grease pan. Mix first five ingredients together, beating well. Next, add eggs, one at a time, beating well after each addition. Pour batter into pan and bake until done.
