Dark chocolate premium cake mix, dark chocolate

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Ghirardelli Chocolate Premium Cake Mix Dark ChocolateSUGAR, ENRICHED BLEACHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED iron, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID, MALTED BARLEY FLOUR, ENZYMES), COCOA (PROCESSED WITH ALKALI), PALM OIL AND SOYBEAN OIL, SEMISWEET CHOCOLATE CHIPS (SUGAR, UNSWEETENED CHOCOLATE, COCOA BUTTER, WHOLE MILK POWDER, SOY LECITHIN [EMULSIFIER], VANILLA EXTRACT), FOOD STARCH-MODIFIED, NATURAL AND ARTIFICIAL FLAVORS, BAKING SODA, SALT, PROPYLENE GLYCOL MONOESTER, MONO-DIGLYCERIDES, MONOCALCIUM PHOSPHATE, GUAR GUM, ARABIC GUM, SODIUM STEAROYL LACTYLATE, XANTHAN GUM, SODIUM ALUMINUM PHOSPHATE.Ghirardelli Chocolate Premium Cake Mix Dark Chocolate. San Francisco - Founded in 1852. New! Better chocolate. Better cake. Net Wt 12. 75 oz (361 g) . Directions You will need: 2 Eggs. 2/3 cup Water. 1/3 cup Vegetable oil. 1. Heat oven to 350┬░F. Lightly grease bottom only of pan, or line muffin pan with paper baking cups. Tip! For easy cake removal, flatten a fluted coffee filter in bottom of pan and spray again. 2. Pre-mix eggs, water and oil using a fork until frothy. Add cake mix and gently stir* with a spoon. Do not over mix. Pour batter into pan and spread evenly. For 12 cupcakes, fill muffin cups 2/3 full. 3. Bake as directed below or until toothpick inserted in center of cake comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting, or top while warm with warm glaze or ganache. Pan size - One 8-inch round. One 9-inch round. One 8x8-inch square. Muffin pan. Bake time - 36-40 minutes. 32-36 minutes. 30-34 minutes. 16-20 minutes. High Altitude (over 5,000 feet): Prepare as directed, adding 1 tablespoon flour and an additional tablespoon water. *Electric mixer not recommended. Warnings Contains: Wheat, milk and soy. May contain eggs and tree nuts.

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