• 1 (18.25-ounce) gluten-free cake mix
• 3/4 cup water
• 1/2 cup vegetable oil
• 3 eggs
• 1 drop each red, yellow, and green food color
• 1 cup milk
• 5 tablespoons all-purpose flour – GLUTEN FREE
• 1 1/4 cups sugar
• 1 cup vegetable shortening
• 2 teaspoons vanilla extract

Instructions

1. Preheat oven to 350 degrees F. Coat baking sheets with cooking spray.
2. In a large bowl, combine gluten-free cake mix, water, oil, and eggs; beat well. Divide batter into 3 separate bowls, then add a different food color to each bowl to make pastel red, yellow, and green cake batter; mix well. Drop tablespoons of batter onto baking sheets in an oval shape.
3. Bake 7 to 8 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool slightly, then remove to a wire rack to cool completely.
4. In a saucepan, combine milk and gluten-free flour; cook over medium-high heat, stirring constantly, until it forms a thick paste. Let cool.
5. In a medium bowl, beat together sugar and shortening until fluffy; stir in vanilla then cooled flour mixture, and beat until doubled in volume. Turn half  the cooled cakes over on their backs; spoon each with a dollop of filling. Cover with remaining cakes, forming sandwiches.

***I have not tried this recipe yet, so if you do make it – please share the results!  🙂  ***

ALSO – I’m sure you could make this sugar free by using stevia and dairy free by using coconut or almond milk.