WALMART GLUTEN FREE CAKE MIX RECIPES

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Line the bottom of two 9-inch cake pans with parchment paper.
• Beat together Butter (1 cup) and Granulated Sugar (1 2/3 cup) until mixture is light and fluffy, about 5-8 minutes.
• Add the Egg (3) and additional yolks of the Egg (3) one by one and continue beating until each is well incorporated into the mixture before adding the next. Save the egg whites for the meringue later.
• Add the Zest of the Lime (1/2), Orange Juice (1/4 cup), and Dominican White Vanilla Extract (1 tablespoon). Mix until well-combined.
• Sift All-Purpose Flour (2 cup), Baking Powder (3 teaspoon), and Salt (1/4 teaspoon) together.
• Continue mixing on low while adding the dried ingredients and the Evaporated Milk (1 cup). Mix until the batter is smooth, but make sure not to over mix. Use your spatula to make sure there are no lumps.
• Divide the batter evenly into the cake pans. Smooth the tops.
• Bake for 25-30 minutes, or until a toothpick or knife inserted into the center comes out clean. Cool down cakes to room temperature before removing from the pan.
• In a sauce pan over medium high heat, mix Granulated Sugar (1 1/2 cup) and Water (1/2 cup). Stir until the sugar dissolves.
• Bring heat to medium and simmer until it reaches 235 degrees F (112 degrees C). If you do not have a thermometer, simmer until the mixture is at a soft boil. This usually takes about 10 minutes. The mixture should be thick and still light in color.
• Using the wire whisk attachment, beat 4 egg whites (use the three reserved egg whites and an additional egg white from Egg (1)) until their volume has doubled, about 3 minutes.
• Slowly add the sugar and water syrup while mixing on high, and mix until stiff peaks form.
• Add Dominican White Vanilla Extract (1 teaspoon) and mix to combine.
• Level out the cakes if necessary. Use the bottom of the cake as the top.
• Pipe the meringue in a circle around the edge of the cake.
• Spread the Guava Paste (to taste) over top. Stack the other cake.
• To decorate the cake, spread the meringue on top and around the cake, leave a little bit of white meringue to color if you want. Decorate according to your taste and abilities.
• Serve and enjoy!

Steps:

• Lower the oven rack to the next to lowest position.
• Preheat the oven to 350 degrees and grease and flour a tube pan. If you are baking in a dark colored pan, reduce the temperature to 325 degrees and you may need to bake a bit longer.
• Strawberry Puree and Reduction— Wash and slice 1 pound of strawberries. Puree using a food processor or blender ( I used a Bullet smoothie blender) until you have 1 cup puree.  Put the puree in a saucepan over medium heat and cook until it reduces to 1/2 cup, stir frequently. Set aside to cool.  Reducing the puree gives you the flavor of 1 cup puree without adding too much liquid to the recipe.
• In a separate bowl whisk the flour and baking powder to combine, set aside for later
• In the bowl of your mixer, cream the butter until sooth.  Gradually add the sugar and beat at  medium speed until lightened in color and fluffy, 3 to 5 minutes, a bit longer if using a hand mixer.
• Add the eggs one at a time, mixing after each until the yolk disappears.
• In a 1 cup measuring cup, add 1/2 cup milk plus 1/2 cup of the reduced strawberry puree.  If you end up having a bit less than 1/2 cup, when you add it to the 1/2 cup milk, add more milk to bring the total liquid to 1 cup. Add the 2 teaspoons strawberry extract to the cup. Set Aside
• Add the flour/baking powder mixture alternately with the milk/puree mixture.  Begin and end with the dry ingredients (3 additions of dry ingredients and 2 of wet ingredients.  Do not mix above medium speed.   If adding a little pink coloring gel, you can do so at this time.
• Pour the cake batter into prepared tube pan/bundt pan and bake at 350 degrees for 1 hour and 10 minutes or until a long wooden skewer comes out clean or with just a few crumbs attached.  Keep an eye on the cake, if the top of the cake begins to get to dark, loosely place a piece of aluminum foil over it. Check at 1 hour for doneness.
• Remove the baked cake from the oven and allow to cool on a wire rack for about 10-15 minutes before carefully inverting the pan onto a cake board or cake plate.
• 2 1/2  cups (230g) powdered sugar (sift then measure)
• 2 to 3 Tablespoons milk  depending on how thick you want the glaze
• 1 teaspoon (4g) vanilla extract  (use clear extract for a whiter glaze)
• Mix all ingredients until smooth.  If it is too thick add a little more milk, 1 teaspoon at a time. Add more powdered sugar if it is too thin.