A gluten-free rainbow cake perfect for celebrating St. Patrick's Day
1 Hodgson Mill Gluten-Free Yellow Cake Mix (over by the gluten-free ingredients in the candy aisle of your store, not in the baking aisle)
½ cup butter softened
2 large eggs, room temperature
1 cup buttermilk
2 teaspoons vanilla extract
1 package of Wilton Gel Food Colorings
1½ cups confectioners' sugar
2½ teaspoons milk (or milk substitute)
⅛ teaspoon salt
¼ teaspoon vanilla extract
1 teaspoon butter
Preheat oven to 350 degrees. Grease a tube pan liberally with cooking spray.
In a mixing bowl, cream butter until soft. Add cake mix and blend completely.
Add eggs, buttermilk, and vanilla extract and beat until completely blended. The batter will be thick.
Divide your batter into eight bowls using the measurements in this post and tint accordingly.
First pour the larger amount of white batter into the pan. Then pour the red batter in, making it a wide ring of batter. Then pour the orange over that, keeping it inside the red. Pour in each color, creating smaller and smaller rings.
Bake at 350 degrees for 40-50 minutes, testing with a toothpick to check when the cake is done.
Once the cake is cooled, prepare your icing.
Melt the butter and add to rest of ingredients. Mix until creamy.
Spoon the glaze over your cake and finish with rainbow sprinkles.
Recipe by The Motherload at http://momadvice.com/blog/2014/03/gluten-free-rainbow-bundt-cake