family. But since her “party” and all the oohs and ahhhs, I went with my standard motto of, ‘there’s no reason these can’t be made gluten free’ and set out to make them.
- 1 pkg Betty Crocker Gluten Fre Cake Mix – Yellow
- 2/3 cup water
- 1 stick softened butter (1/2 cup)
- 2 tsp gluten free vanilla extract
- 3 eggs
- 2 very ripe bananas – mashed
- 1 tsp baking soda
- ½ cup mini chocolate chips
Spray a 9” cake pan with non-stick spray. Preheat oven to 350 degrees
Prepare the cake as directed on package adding the water, butter, vanilla, and eggs. Be sure to follow as noted, beating for 2 minutes. In a separate bowl, combine the mashed bananas and baking soda and mix until blended. Fold the bananas into the cake batter mixing thoroughly.
Pour the batter into a prepared 9” round cake pan. Sprinkle ½ cup mini chocolate chip morsels over the top of batter, distributing evenly. Bake in preheated oven for 36-43 minutes until toothpick comes out clean. Check last 5 minutes as mine was done at 36 minutes. (For cupcakes, 22-26 minutes.)
Cool 5 minutes then remove from pan and continue to cool on wire rack.
Frosting
- 1 stick butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla
- 4 tsp half and half
- Heath Milk Chocolate Toffee Chips
Beat ingredients together until smooth and creamy. Frost cooled cake and top with the Toffee Chips.
