What you will need:
3/4 cup of milk
1/2 cup of melted butter
2 large eggs
Preheat the oven to 325 F for a dark or nonstick pan or 350 F for a shinny pan.
Spray pan with non-stick spray and dust with 2 tablespoons of the dry mix.
Blend the cake mix with the ingredients above. Pour into the cake pan or paper baking cups for cupcakes.
Bake as shown below or until a toothpick in the center come out clean.
Approximate baking times:
9″ round 50 min.
two 8” rounds 30 min
Cupcakes 25 min.
For dairy free:
3/4 cup of water or fruit juice
1/2 cup of oil
3 large eggs
Ingredients: evaporated cane juice, white rice flour, brown rice flour, tapioca starch, corn starch, aluminum free baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, and monocalcium phosphate), sea salt, xanthan gum.