I am gluten free. I haven't tried modifying the Betty Crocker mixes personally. But just wanted to let you know they only make 1 9 inch round, not 2, so if you do modify it you will need to double the number of mixes. I'm curious to know if it turns out for you.
Another idea is to buy Tom Sawyer or Better Batter gluten free flours and use them in the recipes you already have. These are excellent gluten free flour blends, which contain gelatin or pectin to serve as binding agents. They work much better than other gluten free AP flours. It's a 1 for 1 substitution and I've had great luck with both flours. They are very pricey though, about $20 for a 5lb bag.
What ever flower mic you decide to use, just few little tips I've learned making gluten free cakes. sift the "flour" many times, at least 4 times, more you sift it more air it gives the cake, also add in the dough towards the end 3 big table spoons of apple sauce - or as they call it "apple butter" and mix it well.
Have you heard of quinoa chocolate cake? its in the book "Quinoa 365" and it is awesome. It uses cooked quinoa in place of the flour. i've made it once and i was really surprised it tasted so good. it came out moist and chocolately and you would never know there is no flour in it.
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