Stand or hand mixer with mixing bowl
Large mixing bowl and whisk
2 disposable 8” or 9” round cake pans
Round cake holder with lid
Store bought or homemade icing of your choice see icing recipes in other
Stick of butter to grease pans and gluten free flour to prevent cake from sticking
Wire cooling racks
Icing spatula
1 1/2 cups white granulated sugar
1 1/2 cups pillsbury gluten free flour
2 1/2 tsp baking powder
1 tsp of salt
2/3 cup of vegetable oil
4 large eggs
1 1/3 cups of water
2 tsp gluten free vanilla extract
1 cup of double Dutch dark cocoa or Dutch process cocoa

2 disposable 8” or 9” round cake pans 1 1/2 cups white granulated sugar 1 1/2 cups pillsbury gluten free flour 2 1/2 tsp baking powder 1 tsp of salt 2/3 cup of vegetable oil 4 large eggs 1 1/3 cups of water 2 tsp gluten free vanilla extract 1 cup of double Dutch dark cocoa or Dutch process cocoa

Preheat oven to 350 f or 180 c.
Grease and flour cake pans set aside.
In large mixing bowl, not the one for your mixer whisk together dry ingredients set aside.
In the bowl for your mixer , add oil, eggs, water and vanilla beat until well incorporated.
Add in the dry mix one cup at a time, beating for one minute and scraping the bowl after each addition.
Once you have all of the dry ingredients added, mix for two minutes on medium speed until the batter is smooth.
Pour batter into prepared baking pans, bake in preheated oven 30-33 minutes or until toothpick comes out clean.
Remove from oven let cool in cake pans for ten minutes then flip cake onto baking rack. Cool an hour before icing then do a crumb coat.
Place cake to cool in refrigerator for an hour then fully ice and design the cake.
Refrigerate for a week.