Chocolate Cake Mix

Servings: 12, Serv. Size: 1/4 cup (44g), Amount Per Serving: Calories 160, Total Fat 0.5g (1% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 200mg (9% DV), Total Carb. 36g (13% DV), Fiber 2g (7% DV), Total Sugars 22g (Incl. 22g Added Sugars, 44% DV), Protein 3g, Vit. D (0% DV), Calcium (4% DV), Iron (8% DV), Potas. (2% DV).

Cane Sugar, Unbleached Flour (Wheat Flour Enriched (Niacin,
Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Enzyme or
Malted Barley Flour, Wheat Starch), 100% Hard White Whole Wheat Flour, Cocoa, Cocoa (Dutch Processed with Alkali), Emulsifier (Rice Starch, Polyglycerol Esters of Fatty Acids (Vegetable Fats), Mono and Diglycerides), Powdered Sugar (Sugar, Cornstarch), Aluminum-Free Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Flavors (Vanilla Bean Powder, Dextrose, Natural Flavors), Sea Salt, Baking Soda, Xanthan Gum

Contains: Wheat

General Baking Tips

• Preheat your oven to 325ºF.
• Prepare the pan: Grease the recommended pan and line it with parchment paper. If using a Bundt pan, apply a baking spray that contains flour.
• For best results: Weigh all ingredients and bring them to room temperature.
• Avoid opening the oven door until the cake has set, unless the recipe instructs otherwise.
• Check for doneness: Your cake is done when it begins to shrink from the sides of the pan, springs back when touched or when a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Cooling: Let the cake cool for 5–10 minutes before removing it from the pan.

Alternative Baking Options (for all cake recipes except for vegan recipes)

Cupcakes:

• Bake at 325ºF for 18–21 minutes in a cupcake pan with liners.
• Fill each cavity about two-thirds full.
• Yields about 24 cupcakes.

Mini Bundt Cakes:

• Bake at 325ºF for 18–21 minutes in a mini Bundt pan.
• Fill each cavity about two-thirds full.
• Yields about 24 mini Bundt cakes.

Bite-Sized Mini Muffins:

• Bake at 325ºF for 13–16 minutes in a mini muffin pan with liners (1.25 inch diameter).
• Fill each cavity about two-thirds full.
• Yields about 72 mini muffins.

Storage Guidelines

• Frosted cakes or cakes with pastry cream: Refrigerate for up to 3 days.
• Plain or glazed cakes (without frosting or pastry cream):
• Store in an airtight container at room temperature for up to 3 days.
• Refrigerating plain cakes: For extended storage, double-wrap cooled cake in cling film and aluminum foil and refrigerate for up to 1 week.
• Freezing plain cakes: Double-wrap in cling film and aluminum foil and freeze for up to 3 months.
• Defrosting frozen cakes: Keep the wrapped cake in the refrigerator for 24 hours before serving.

• Pre-heat your oven to 325ºF.
• Grease the recommended cake pan and line the bottom with parchment paper.
  If using a Bundt pan, apply a baking spray made with flour.
• In a separate bowl, beat room temperature eggs at high speed for 3-5 minutes, then add mild extra virgin olive oil in a slow, steady drizzle until thick and creamy.
• Add remaining wet ingredients and the cake mix to the egg mixture and mix until combined, stopping to scrape down the bowl. Do not overmix.
• Gently mix stir ins into batter until well combined.
• Scrape batter into prepared pan(s) and sprinkle with toppings.
• Bake immediately following the guidelines in the recipe.
• Cool in baking pan for 5-10 minutes before unmolding.
• Cool cake completely before frosting.
  

Alternative Baking Options

Cupcakes:

• Bake at 325ºF for 18–21 minutes in a cupcake pan with liners.
• Fill each cavity about two-thirds full.
• Yields about 24 cupcakes.

Mini Bundt Cakes:

• Bake at 325ºF for 18–21 minutes in a mini Bundt pan.
• Fill each cavity about two-thirds full.
• Yields about 24 mini Bundt cakes.

Bite-Sized Mini Muffins:

• Bake at 325ºF for 13–16 minutes in a mini muffin pan with liners (1.25 inch diameter).
• Fill each cavity about two-thirds full.
• Yields about 72 mini muffins.
• Cool in the pan for about 10 minutes before unmolding.
• Cool completely before frosting.

You can substitute butter for olive oil in our recipes at a 1:1 ratio—no complicated conversions needed!

• Preheat your oven to 325ºF. Grease the recommended cake pan and line the bottom with parchment paper.
• Whisk wet ingredients (eggs, milk, dairy products, etc.) together on medium speed until well blended.
• In a separate bowl, beat softened butter, cake mix, and dry ingredients on low speed until combined and sandy in texture (about 30 seconds).
• With the mixer still on, slowly add wet ingredients, scraping the bowl down from time to time. Increase speed to medium-high and beat for two minutes. Do not overmix.
• Fold in stir-ins (nuts, berries, chopped fruit, chocolate chips, etc.) until just blended.
• Scrape batter into prepared pan(s) and evenly sprinkle with toppings (e.g., sliced almonds).
• Bake immediately following the guidelines in the recipe.
• Cool in the pan for about 10 minutes before unmolding.
• Cool completely before frosting.

Alternative Baking Options

Cupcakes:

• Bake at 325ºF for 18–21 minutes in a cupcake pan with liners.
• Fill each cavity about two-thirds full.
• Yields about 24 cupcakes.

Mini Bundt Cakes:

• Bake at 325ºF for 18–21 minutes in a mini Bundt pan.
• Fill each cavity about two-thirds full.
• Yields about 24 mini Bundt cakes.

Bite-Sized Mini Muffins:

• Bake at 325ºF for 13–16 minutes in a mini muffin pan with liners (1.25 inch diameter).
• Fill each cavity about two-thirds full.
• Yields about 72 mini muffins.
• Cool in the pan for about 10 minutes before unmolding.
• Cool completely before frosting.