Chocolate Cake Scratch Mix

Our Chocolate Cake Scratch Mix is bound to be your best kept secret to scratch baked chocolatey goodness. We’re talking about no preservatives or bleached flour and it’s easy to bake – what’s not to love?

Please note: While we update this website on a regular basis, the information displayed is for guidance only. For definitive advice, always read the package label.

$


Nutrition Facts

Serving Size 1/14 pkg (43g mix)

Servings Per Container 14


Amount Per Serving


Calories 170

Calories From Fat 10


% Daily Value*


Total Fat 1.5g

2%


Saturated Fat 0.5g

3%


Trans Fat 0g


Polyunsaturated Fat 0g


Monounsaturated Fat 0g


Cholesterol 0mg

0%


Sodium 300mg

12%


Total Carbohydrates 36g

12%


Dietary Fiber 2g

7%


Sugars 21g


Protein 2g


Vitamin A Percentage 0%

Vitamin C Percentage 0%


Calcium Percentage 0%

Iron Percentage 4%


* Percent Daily Values are based on a 2,000 calories diet. Your daily values may be higher or lower depending on your calorie needs:
Calories:
2,000
2,500

Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2400mg 2400mg
Total Carbohydrates 300g 375g
Dietary Fiber 25g 30g

Ingredients

Sugar, Wheat Flour, Cocoa Powder, Baking Powder (baking soda, cream of tartar), Corn Starch, Salt, Natural Vanilla Flavor.
CONTAINS WHEAT INGREDIENTS

Baking Instructions

You will need:
1 1/4 Cups Milk
1 1/2 Sticks (3/4 Cup) Butter, Melted
4 Eggs

 

 1.    Heat oven to 350°F for shiny metal pan or 325°F for dark, 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 (2/3 full)
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 water, 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.