Serves: 12
Total Calories: 3,629
Preheat oven to 375°F. Grease and flour (with Featherlight mix) one 9 x 13-inch pan or 13 x 18-inch pan, or line 1 to 2 muffin pans with cupcake liners. (You can bake cupcakes in batches if necessary.)
Combine flour mixes, xanthan gum, baking powder, salt, gelatin, and sugar. Cut in shortening (or mix with an electric mixer) until the mixture looks like small crumbs.
Combine milk, lemon juice, and vanilla. Add to dry ingredients and beat with an electric mixer on low to medium speed for at least 2 minutes. Scrape the sides occasionally. The mixture should look smooth.
Add eggs and beat 1 to 2 minutes more.
Pour batter into prepared pan(s). Bake a 9 x 13-inch pan for 25 to 30 minutes. Bake a 13 x 18-inch pan for 15 to 20 minutes. Bake cupcakes for 20 to 25 minutes.
This Yellow Cake (shortening based) recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.
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