6 cups (about 24oz – 1.5lb –or 570g) Better Batter Gluten Free Flour

1/4 cup baking powder

4 cups sugar

2 teaspoons salt

1 1/2 cups shortening (we like to use organic palm oil shortening, because
it has no transfats)

Instructions:

In large bowl
combine flours, sugar, baking powder and salt. With pastry blender, cut in
shortening until mixture resembles cornmeal. Divide into 3 Ziploc Bags – 4 cups
apiece. This will make a white, yellow, or butter cake (see below). For spice
and chocolate variations, see below.

To make 1 cake (9×13 or two 8 inch layers)

4 c. cake
mix (in bag)

2 tsp.
vanilla

2 eggs
slightly beaten

1 c. milk
or water

Stir
ingredients for cake until just blended – DO NOT OVERBEAT!. You may need to add
a little more milk.

Pour into
9x13inch pan. Bake at 350F for 25 to 30 minutes.

Variations
Variation
for a White Cake:

Prepare as
for the basic cake except use 3 egg whites for the 2 whole eggs. Whites may be
beaten separately and added for a lighter cake. – beating the whites for any
cake will result in a much lighter cake.

Variation
for a Butter Cake:

Add butter
extract instead of vanilla to your cake.

Variation
for a Chocolate Cake:

Add 3 cups
cocoa powder to the basic cake mix. Divide as usual. Alternately add 3/4 c
cocoa powder to each individual bag. Add more cocoa for a Devil’s food cake.

Variation
for a Spice Cake:

Add 1
teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice
to each basic cake mix bag. This can be altered in turn by using pumpkin,
banana, or applesauce instead of/along with liquid. Add enough to moisten the
mix – -this makes an exceptionally moist cake.

Variation
for a Pineapple Upside Down Cake:

Melt 1/2 cup
butter in the bottom of a 9×13 pan. Add 2/3 cup brown sugar, stirring into the
butter. Arrange pineapple slices in the pan. Top with the basic (yellow cake)
mix recipe. Bake 30 to 35 minutes, cool 5 minutes, and invert to serve.