Thanks Irene! I always use KA GF flour-I will be making this for my Nov book club meeting and will hopefully remember to update on how it turned out with the GF flour. One more question-I make the yellow cake recipe from your site for birthdays and LOVE it. It does turn out a little dry and dense-no big deal, since we always eat cake with ice cream, but any way to help it be less dry? I do check the internal temp and pull the cake out at the correct temp. Should I be taking it out when it is 5-10 degrees from the final temp, so it will continue cooking as it cools? Or will cakes with GF flour always be a little drier?

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