For a light and moist chocolate cake or cupcakes, add oil and eggs to this dry mix. With a few modifications, this mix is perfect for brownies.
Allergy & Diet Notes: This product is suitable for gluten free diets.
Contains: no allergens.
sugar, corn starch, cocoa powder, white rice flour, tapioca starch, emulsifier (rice starch, polyglycerol esters of fatty acid, mono and diglycerides), sodium bicarbonate, sea salt, baking powder, guar gum.
How to Use
Preheat oven to 350°F. Generously grease two 9-inch round non-stick cake pans with baking spray, oil, or butter and dust with rice flour or Wendel’s flour mix. (Alternatively, line the pan with parchment paper and lightly spray or oil.) In a large mixing bowl, beat eggs for 30 seconds on medium-low speed. Add mix, then oil. Beat for 60 seconds on medium-low speed, scraping down sides of bowl with spatula. Note: the more you mix the batter the more crumbly the cake will become. Divide batter evenly in pans, about ¾ full. Smooth tops with spatula. Place pans 3 inches apart on middle rack of oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool cakes in pans on wire rack for 15 minutes. Run a sharp knife around edges to loosen cakes, then invert onto separate plates to cool completely before frosting. Recipe makes two 8-inch round cakes or 18 to 20 standard cupcakes.
- 4 cups cake mix
- 3 eggs
- 1 cup water
- ½ cup vegetable oil
Bag yields three 8-inch round cakes or 33 to 38 standard cupcakes.
Size and Variations
For one 9 x 13 non-stick pan: Bake 30 to 35 minutes.
For 18 to 20 standard-size cupcakes: Bake 20 minutes.
For a rich chocolate brownie, just add 4 to 6 tbsp of melted dark semi-sweet chocolate to the batter after the mixing is complete. Mix for another 30 seconds at low speed. Bake as instructed for pan size.