Sugar, Gluten Free Flour Blend (sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sorghum Flour, Tapioca Flour, Xanthan Gum), Cocoa Powder, Baking Powder (sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Baking Soda, Natural Vanilla Flavor Powder (sugar, Cornstarch, Vanilla Oleoresin), Salt.

Cake: 1 package bob’s red mill gluten free chocolate cake mix, 2 eggs, lightly beaten, 2/3 cup milk, 1/3 cup oil, 2/3 cup boiling water. Preheat oven to 350 degrees F. Grease and four two 8-inch round cake pans. Pour cake mix into a mixing bowl. Make a well in the center and pour in eggs, milk and oil. Stir until well combined. Add boiling water and stir to mix, creating a very loose batter. Pour batter into prepared pans. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes. Remove from pans to wire racks and cool completely before frosting. Makes 16 servings. Cupcakes: Follow instructions for making cake batter. Line muffin pan with paper baking cups. Fill cups 3/4 full with batter. Bake for 22-25 minutes, until a toothpick inserted into the center cupcake comes out clean. Cool completely before frosting, makes 12 cupcakes. Easy buttercream frosting 4 1/2 cups powdered sugar, 1 tsp vanilla extract, 1 1/2 cups butter, soft, 2-3 tbsp milk or cream combine powdered sugar and butter and mix on low with a hand or stand mixer for 1 minute. Increase speed to medium and mix until light and fluffy, about 3 minutes. Add vanilla extract. If frosting is too thick, add milk or cream to adjust consistency. Mix until combined, about 1 minute more. Makes frosting for one 8-inch layer cake or 12 cupcakes.

Store in a cool, dry place.

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