Immaculate Baking Chocolate Cake Scratch Mix

Short Description

Immaculate Baking Chocolate Cake Mix, 18.3 OzSugar, Wheat Flour, Cocoa Powder, Baking Powder (Baking Soda, Cream of Tartar), Corn Starch, Salt, Natural Vanilla Flavor.Directions You will need:1 1/4 Cups Milk1 1/2 Sticks (3/4 Cup) Butter, Melted4 Eggs1. Heat oven to 350°F for shiny metal pan or 325°F for nonstick or glass pan. Grease bottom only of 13 x 9 pan, or grease and flour bottoms and sides of all other pans (use paper baking cups for cupcakes). 2. Beat Cake Mix, milk, butter and eggs in large bowl on low speed 30 seconds, then on high speed 2 minutes, scraping bowl occasionally. Pour into pan and spread evenly. 3. Bake as directed below or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting. Pan Size: 13 x 9 / Three 8 Rounds / Two 9 Rounds / 30 Cupcakes (about 1/4 cup)Bake Time (in minutes)*: 38-43 / 24-29 / 30-35 / 17-21 *If using glass pan, lengthen bake time 4-5 minutes. TO PREPARE WITH VEGETABLE OIL, use 3/4 cup water, 3/4 cup vegetable oil and 4 eggs. Bake 13 x9 pan 32-37 min, 8 rounds 34-39 min, 9 rounds 38-43 min, cupcakes 13-18 min. High Altitude (3500-6500 ft): Stir 1/4 cup all-purpose flour into dry cake mix. Make batter using 1 1/2 cups milk, 3/4 cup softened butter and 4 eggs. To prepare with oil, use 1 1/4 cups water, 3/4 cup oil and 4 eggs. Bake 13 x9 pan 32-37 min, 8 rounds 24-29 min, 9 rounds 28-32 min and cupcakes 16-19 min. Make 36 cupcakes. Warnings We know it's tempting. but please do not eat raw batter.

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