Dairy Free, Corn Free, Nut Free, Soy Free, Non-GMO, Kosher

Ingredients:
1 lb Vanilla Cake Mix
6 Tbs (3 oz) unsalted butter, softened
2 large eggs
1 cup (8 fluid oz) milk, whole or 2%

Directions:
Preheat oven to 350 degrees F. Lightly grease the inside of a 9-inch round cake pan.
1. In a bowl, combine the eggs and milk and beat until well blended.
2. In a separate bowl, blend the cake mix and butter with an electric mixer. Add half of the egg mixture and blend evenly at low speed. Add the remaining egg mixture and blend until smooth and light.
3. Pour into the prepared pan and spread evenly. Bake until golden and a toothpick inserted near the center emerges clean, 30 to 35 minutes. Leave in the pan for 5 minutes, then transfer to a wire rack to cool. Let cool completely before frosting. (We recommend using a vanilla buttercream.)

Yields 24 servings

Blueberry-Vanilla Muffins Follow the recipe above but subtract 2 tablespoons of the egg-milk mixture and fold in 1/2 cup fresh or frozen blueberries. Spoon into a greased or lined muffin pan and bake for 20 to 25 minutes. Makes 16.