you will need:

1/2 cup soft butter

2 tablespoons vegetable oil

4 large eggs

2/3 cup milk at room temperature

1. preheat the oven to 350 F. Grease the bottom (but not the sides) of two 8" or 9" round pans.
2. beat butter and oil together, then beat in half the mix. Add the eggs one at a time, beating well after each addition. Add 1/3 of the milk at a time, alternating with 1/3 of the remaining dry mix. Beat until smooth, scraping the bowl after each addition.
4. bake for 35 to 40 minutes, until the cakes are golden brown and the middle of one feels firm when pressed. If using a thermometer, the internal temperature should be 212 F.
5. remove the cakes from the oven, and let cool in the pans for 10 minutes. Run a thin spatula or knife around the edge of the cakes, then turn them out of the pans to cool completely on a rack. 

to make cupcakes: Divide the batter among 24 lined or greased cupcake cups and bake for 20 to 25 minutes.

Yield: two 8" or 9" round layers; or 24 cupcakes.

The gluten-free cake stays moist longer than other brands. Enjoy until the last bite. Store airtight and enjoy within 3 days, or freeze