This recipe adds pudding mix to the Gluten Free Vanilla Cake Mix to make it extra moist and full of flavor. It was not tested in the Bob's Red Mill kitchen but was submitted by a customer who wanted to share a recipe they enjoyed with others.
Preparation: Preheat oven to 325°F. Generously grease two 9-inch round nonstick cake pans. Line bottom of pans with parchment paper or wax paper, then grease again.
Mixing: In a large mixing bowl, beat eggs for 30 seconds on medium-low speed. Add cake mix, vanilla pudding mix, then oil and water. Beat for 60 seconds on medium-low speed, scraping down sides of bowl with spatula. Divide batter evenly in pans; smooth tops with spatula.
Baking: Place pans 3 inches apart on middle rack of oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool cakes in pans on wire rack for 15 minutes. Run sharp knife around edges to loosen cakes, the invert on to separate plates to cool completely before frosting. Makes 16 servings/slices.
Eggless Option: Combine 3 Tb Golden Flaxseed Meal with 1/2 cup water. Let stand two minutes then use as you would the egg.
