Paula Deen has this wonderful cake, called a 1-2-3 cake which I transformed to a gluten-free cake with dried apples and raisins. Instead of one big cake, I made 5 mini bundts. This is a cake that would be good with nuts, coconut, chocolate chips, you name it. It can be frosted or dribbled on. Decide what you like in a cake and transform this 1-2-3 cake into 1-2-3-4 cake, the 4 being your creativity.
Basic 1-2-3-4 Cake Paula Deen (adapted)
1 cup oil
1 cup sugar
1 1/2 gluten-free flour mixture
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup Rice Dream
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F.
Grease and flour 5 mini bundt cake pans.
Using an electric mixer, beat oil and sugar well.
Add eggs, 1 at a time, beating well after each addition.
Add flour and Rice milk alternately to creamed mixture, beginning and ending with flour.
Add vanilla and continue to beat until just mixed.
Divide batter equally among prepared pans.
Bake for 25 minutes or until done.
Cool in pans 10 minutes.
Invert cakes onto cooling racks.
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