Martha's Carrot Cake (Gluten-Free)

This recipe comes to us from Ann Sokolowski.
Preheat oven to 350F.
Coat bundt pan or angel food cake pan with either Crisco or butter (do not use Pam, as it will burn and stick).
1 package gluten-free chocolate cake mix [for two layers]
1 package chocolate Jello or Royal instant pudding
4 eggs
¾ cup vegetable oil or butter, melted and cooled
¾ cup sherry [or amaretto or rum]
Combine all ingredients. Beat with paddle attachment of mixer for about
2 min until smooth and well blended.
Pour into prepared pan. Bake for 30-35 min or until tests done.[watch carefully because it can burn easily ]. Let cool in pan ten min then turn out on rack to cool completely.
Warning: the aroma of this cake is not to be believed. People walk past your house sniffing a...

This recipe comes to us from Valerie Wells.
Cream:
1 stick (½ cup) butter
1 tablespoon shortening
1 ½ cup plus 3 tablespoons sugar
Add & beat well:
2 jumbo eggs**
Add:
1 cup unsweetened pureed fresh zuchinni*
1 ½ cup Gluten Free Flour Mix (any kind)
½ cup unsweetened cocoa powder
½ teaspoon xanthan gum
¼ teaspoon salt
1 teaspoon baking powder
½ teaspoon soda
Beat until smooth. Bake in greased & floured 8" x 8 square baking pan at 350F for 45 minutes (If you bake in glass, reduce the heat by 25F).
I like my cakes semi sweet. If you prefer a sweeter cake you can substitute some of the cocoa powder with corn starch. The recipe originally calls for ½ cup corn starch & I substituted cocoa p...

One yellow cake mix (you can use 2 cake mixes to make a 15 x 10 pan full). Mix and bake according to directions. Remove from oven and cool. Split cake horizontally with cake cutter or use a piece of thread wrapped around your fingers and pulled down the middle of the cake horizontally. Remove top half of cake and spread filling on bottom half of cake. Replace top half of cake and sprinkle with powdered sugar. Filling Ingredients:
1 cup milk
2-3 tablespoons cornstarch
Filling Directions:
Shake milk and cornstarch together, pour into a pan and heat, stirring constantly until thick. Remove from heat and cool.
Add:
½ cup butter flavored Crisco
½ cup soft butter
1 cup sugar
1 teaspoon vanilla
Beat until fluffy and add cooled milk mixture. Mix together ...

This recipe comes to us from Valerie Wells.
Ingredients:
1 stick butter, softened
1 ½ cup sugar
2 eggs
1 cup mashed pumpkin
1/3 cup water
1 ¾ cup gluten-free flour mix
1 teaspoon soda
¾ teaspoon salt
¾ teaspoon xanthan gum
1 ¾ teaspoon pumpkin pie spice
Directions:
Preheat oven to 350F.  Cream first four ingredients together.  Mix dry ingredients.  Beat in ½ of dry ingredients.  Beat in water.  Beat in remaining dry ingredients.  Pour into greased pan and bake according to one of the following options:
9"x9" pan for 40 to 45 minutes, or; Medium tube cake pan (6 cup) 40 to 45 minutes, or; Large loaf pan 45 to 50 minutes. Cool and glaze with cream glaze.
Cream cheese glaze:  Blend tog...