Lisa's Gluten-Free Birthday Cake

Marbled Batter

INGREDIENTS:
For yellow cake:
1 package gluten free yellow cake mix
1 3.4 oz package vanilla instant pudding
1/3 cup granulated sugar
4 large eggs
1 egg white, room temperature
1/2 cup canola oil
3/4 cup no-pulp orange juice
1 Tablespoon pure vanilla extract

For devil's food cake:
1 package gluten free devil's food cake mix
1 3.4 oz package chocolate instant pudding
1 cup sour cream
1/2 cup butter, softened
1 cup water
3 eggs

For icing:
2 squares unsweetened chocolate
1/2 cup butter
1 box confectioner's sugar (approximately 3 1/4 cups)
7 Tablespoons milk (or less)
1/2 teaspoon vanilla

INSTRUCTIONS:
1 - Preheat oven to 350 degrees. Grease two 8 or 9" round cake pans.
2 - Mix together all yellow cake ingredients in a large bowl.  Blend on low speed 30 seconds and medium speed for 2 minutes.
3 - In a separate large bowl, mix together all devil's food cake ingredients.  Blend on low speed 30 seconds and medium speed for 2 minutes.
4 - Using 1/4 cup measures, spoon yellow and devil's food batters into pans, alternating flavors until pans are filled evenly. Cut through batter with a knife in a zig zag pattern to marble.
5 - Bake 40-45 minutes (checking after 30 minutes) or until toothpick comes out clean.  Cool in pans on rack for 15 minutes, then turn cakes out of pan and let cool (right side up) for 1 hour or more.
6 - While the cake is cooling, make the icing by melting the chocolate and butter in a small saucepan over low heat. Let cool completely.
7 - In a medium sized bowl, blend the confectioner's sugar with up to 7 Tablespoons of milk adding 1 Tablespoon at a time until a thick, yet smooth consistency is achieved.
8 - Add the chocolate mixture and vanilla to the sugar and milk mixture and blend well.  If too thin, chill in fridge until it thickens.
9 - Place one cake, rounded side down, on a cake plate.  Ice the top of the cake with 1/4 cup of the icing. Top with the second cake, flat side down and use remaining icing to ice the top and sides of the cake.

THOUGHTS:
We haven't gotten to taste it yet, but the batters sure did taste good!!!

Completed cake with Gold Sugar on top (also Gluten Free!)