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: cane sugar, 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.

Ingredients for NONGMO version: organic 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.

RECIPES USING THIS MIX
GF Applesauce Cake
GF Banana Nut Bread
GF Carrot Cake
GF Pound Cake
GF Pumpkin Bread
GF Tropical Sheet Cake
GF Low GI Banana Bread