Old Fashioned Cake & Cookie Mix, 6 Pack, 15 oz (425g), From Gluten-Free Pantry

For cake you'll need:

Entire bag of Old Fashioned Cake & Cookie mix
1/2 cup vegetable shortening, softened butter or margarine*
2 large eggs, lightly beaten*
1 tsp gluten-free vanilla
1/2 cup milk or water*

Preheat oven to 350°F. Lightly oil or grease a 9 inch round cake pan or an 8x8 inch square pan. In large bowl, beat shortening or butter until fluffy. Add mix. Beat to combine. Add eggs and vanilla and beat. Add milk. Stir to moisten. Spoon into pan. Bake 28 minutes. Cool 10 minutes then remove from pan. Cool completely, frost, and enjoy!

For snickerdoodle cookies you'll need:

Entire bag of Old Fashioned Cake & Cookie mix
4 tbsp vegetable shortening
4 tbsp softened butter or margarine*
2 large eggs, lightly beaten* or 1/2 cup pureed soft silken tofu
1 tsp gluten-free vanilla
2 tbsp sugar mixed with 1 tbsp cinnamon (for coating cookies)

Preheat oven to 350ºF. In large bowl, beat shortening and butter until fluffy. Add mix. Beat to combine. Add eggs and vanilla and beat. Roll into 1 inch balls. Roll balls in sugar/cinnamon mix. Set 1 inch apart in lightly greased cookie sheets and bake 15 minutes. Remove and cool. Makes about 24 cookies.

For a quick coffee cake: Add 3/4 cup chopped, plain or sweet and spicy coated nuts and 2 tsp cinnamon to basic cake recipe. Pour into an 8x8 inch square greased pan. Bake 28 minutes in a 350ºF oven. Cool and serve.

*you may adapt the recipe to suit your needs by using an equal amount of a substitute ingredient.