Cake & Cupcake Mix, Chocolate, Gluten Free

YOU WILL NEED: 1/2 CUP WATER, 1 STICK (1/2 CUP) BUTTER, SOFTENED, 2 EGGS. PREHEAT OVEN TO 350F. COMBINE MIX, WATER, BUTTER, AND EGGS IN LARGE BOWL. MIX WITH ELECTRIC MIXER ON LOW SPEED 30 SECONDS, THEN ON MEDIUM SPEED 2 MINUTES, SCRAPING BOWL OCCASIONALLY.

FOR CUPCAKES: PLACE 12 PAPER BAKING CUPS IN A MEDIUM MUFFIN PAN. USING SCOOP OR SPOON, PORTION BATTER INTO 12 MUFFIN CUPS. BAKE FOR 28 TO 34 MINUTES, OR UNTIL A TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN AND TOPS ARE SLIGHTLY BROWNED.

FOR CAKE: GREASE THE BOTTOM OF AN 8 OR 9-INCH ROUND PAN. BAKE FOR 48 TO 52 MINUTES, OR UNTIL TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN AND TOP IS SLIGHTLY BROWN.

TOFFEE DELIGHT CAKE - INGREDIENTS: 1 PACKAGE OF GLUTEN FREE CHOCOLATE CAKE MIX, PREPARED IN 9X13-INCH PAN ACCORDING TO PACKAGE DIRECTIONS. 1 (14 OZ.) CAN OF SWEETENED CONDENSED MILK. 1 (16 OZ.) JAR OF GLUTEN FREE CARAMEL TOPPING. 1-1/2 CUPS OF HEAVY WHIPPING CREAM. 3 TABLESPOONS OF GLUTEN FREE POWDERED SUGAR, SIFTED. 1-1/2 TEASPOON OF GLUTEN FREE VANILLA EXTRACT. 3-6 GLUTEN FREE TOFFEE CANDY BARS, CRUSHED.

MAKES: ONE 9X13-INCH CAKE.

COOL PREPARED CAKE FOR ABOUT 5 MINUTES, AND THEN POKE HOLES IN CAKE WITH THE HANDLE END OF A WOODEN SPOON. MEANWHILE, PLACE METAL BOWL IN FREEZER FOR 15-20 MINUTES. WHILE CAKE IS STILL WARM, SLOWLY POUR SWEETENED CONDENSED MILK OVER THE TOP, MAKING SURE TO POUR SOME INTO EACH HOLE OF THE CAKE. THEN, SLOWLY DRIZZLE CARAMEL TOPPING EVENLY OVER THE CAKE, MAKING SURE SOME ALSO FILLS THE HOLES. REMOVE METAL BOWL FROM FREEZER AND ADD WHIPPING CREAM AND POWDERED SUGAR. USING A HAND MIXER, WHIP ON MEDIUM SPEED UNTIL CREAM STARTS TO THICKEN. ONCE THE CREAM STARTS TO THICKEN, ADD THE VANILLA EXTRACT. CONTINUE WHIPPING UNTIL SOFT PEAKS FORM. SPREAD WHIPPED CREAM EVENLY OVER THE TOP OF THE CAKE. THEN, SPRINKLE THE TOP OF THE CAKE WITH TOFFEE CANDY BAR PIECES. REFRIGERATE FOR 3-4 HOURS BEFORE SERVING. STORE ANY LEFTOVER CAKE IN REFRIGERATOR.

CHOCOLATE BANANA CUPCAKES - INGREDIENTS: CUPCAKE: 1 PACKAGE OF GLUTEN FREE CHOCOLATE CAKE MIX. 1 STICK OF BUTTER SOFTENED. 1 LARGE EGG. 1 RIPE BANANA, MASHED. 1/2 CUP OF WATER. FROSTING: 1 RIPE BANANA, MASHED. 1 STICK OF BUTTER, SOFTENED. 1 TEASPOON OF LEMON JUICE. 1/2 TEASPOON OF GLUTEN FREE VANILLA EXTRACT. A PINCH OF SALT. 3 CUPS OF POWDERED SUGAR. PREHEAT THE OVEN TO 350°F. PLACE LINERS IN MEDIUM MUFFIN CUPS. CREAM THE BUTTER IN A LARGE BOWL WITH AN ELECTRIC MIXER ON MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD EGG AND BANANA TO COMBINE. ADD MIX AND WATER TO BOWL; MIX ON LOW UNTIL INCORPORATED. SCRAPE DOWN SIDES OF BOWL AND CONTINUE MIXING ON MEDIUM-HIGH FOR 2 MINUTES. SPREAD BATTER INTO PREPARED MUFFIN CUPS (BATTER WILL BE THICK). BAKE FOR 16-18 MINUTES, UNTIL CENTER OF CUPCAKES FEEL FIRM WHEN PRESSED. COOL IN PAN FOR 10 MINUTES, THEN REMOVE TO RACK TO COOL COMPLETELY BEFORE FROSTING. WHILE CUPCAKES COOL, CREAM TOGETHER THE BANANA, BUTTER, LEMON JUICE, VANILLA, AND SALT WITH AN ELECTRIC MIXER ON MEDIUM SPEED UNTIL FLUFFY. ADD THE POWDERED SUGAR, 1 CUP AT A TIME, UNTIL THE FROSTING IS CREAMY AND SPREADABLE. FROST OR PIPE EACH CUPCAKE WITH ICING. A DRIZZE OF CHOCOLATE SYRUP AND SLICED BANANA CAN BE ADDED FOR ADDITIONAL GARNISH. 

KEEP IN A COOL DRY PLACE