While on a vacation down in the Outer Banks, I skimmed through a copy of the Cake Doctor’s Gluten Free Cake cookbook (or should it be cakebook?). Although she had many variations on the cakes and mouthwatering recipes to choose from, her technique always seemed to use the same tricks. The most prevalent of which was to add a box of instant vanilla pudding mix to the dry ingredients. So, I carried that thought with me and came up with my own recipe at home. I wanted to try using the Betty Crocker gluten free mix because it is so much cheaper than the others and it’s usually available in most grocery stores around the country which is a big help going into summer holiday season.
Here’s how mine came together:
