|
Recipe Ingredients:
|
|
1 pkg (2 3/4 cups)
|
GF Chocolate Cake Mix
|
|
1/2 cup
|
Butter or Margarine, softened
|
|
1 cup
|
Milk (Cow, Soy, Rice, Nut)
|
|
1 tbsp
|
Lemon Juice
|
|
2
|
Eggs (Large)*
|
|
1/3 cup
|
Hot (110F) Water
|
|
2 tsp
|
Vanilla Extract
|
Cooking Directions: |
|
1.
|
Have all ingredients at room temperature. Preheat oven to 350
|
|
2.
|
Transfer batter to prepared pans. Bake 30-35 minutes or until toothpick inserted into center comes out clean. Remove from oven; cool 10-15 minutes on wire rack. Loosen edges of cake with sharp knife. Place right side up on wire rack to cool completely before cutting. Place your favorite frosting between the two layers, then frost entire cake.
|
|
3.
|
For an eggless option, combine 2 Tbsp. Flaxseed Meal and 6 Tbsp water in a small bowl. Let stand for 2 minutes and use it in place of the eggs called for in the directions above.
* Vinegar can replace lemon juice if desired.
|
|
4.
|
For Cupcakes: Prepare batter as described above; use paper baking liners in muffin tin; fill 2/3 full. Bake for 15 to 18 minutes. Makes 18 cupcakes.
|
