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Cake Doctors Mix Cake Mix, Deep Dark Chocolate
Cake Doctors Mix Cake Mix, Deep Dark Chocolate
26.2 oz
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About
Details
Easy to bake - with a from-scratch taste. Simple, moist, and delicious. Nothing artificial. - Anne Byrn. Chocolate Cake - warm fudgy layers topped with a creamy frosting - this is the cake I love most of all. I was on a mission to come up with an amazing chocolate cake mix that resulted in a cake that tasted as good as my mom made, but didn't require an afternoon to assemble. And here it is. Bake this luscious cake for birthdays, dinner parties, even on weeknights. You'll love the quick ease and the rich, deep chocolate aroma and flavor that I hope will bring back happy memories for you, too. Happy Baking! - Anne Byrn The Cake Mix Doctor. My cake mixes contain only the best ingredients (just 5 or 6 of them) with no additives, preservatives, or trans fats.
Ingredients
Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Cocoa (Processed with Alkali) -Dutch Cocoa, Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Monocalcium Phosphate), Salt, Natural Madagascar Vanilla Flavor.
Directions
You Will Need: 1 box Deep Dark Chocolate Mix, 1 cup sour cream (see note), 1/2 cup vegetable oil, 1/2 cup water, 3 large eggs. 1. Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans. 2. Place the cake mix, sour cream, oil, water, and eggs in a large bowl. With an electric mixer, beat on low 30 seconds, scrape down the bowl, then beat on medium for 1 1/2 minutes, or until smooth. 3. Divide the batter between the pans, and place the pans in the oven. Bake 32-36 minutes, or until the cake springs back when lightly pressed in the center. 4. Let the layers cool 10 minutes in the pan. Run a knife around the edges, invert the layers onto racks to cool right-side up. Cool completely before frosting. For a 13-by 9-inch pan: Bake 40-45 minutes. For 24 cupcakes: Bake 20-25 minutes. Baking in the Clouds: Increase the oven temperature to 375 degrees F. Add 1/4 cup flour to the mix, and whisk to combine well before beating in the sour cream, oil, water and eggs. If the layers bake a bit uneven, smile and cover the cake with delicious frosting!
Warnings
Contains wheat. Made on equipment that makes products containing eggs, milk, soy, and tree nuts.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 170
- Total Fat 1g1%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 220mg10%
- Total Carbohydrate 39g14%
- Dietary Fiber 1g4%
- Sugars 27g
- Protein 2g
Details
Easy to bake - with a from-scratch taste. Simple, moist, and delicious. Nothing artificial. - Anne Byrn. Chocolate Cake - warm fudgy layers topped with a creamy frosting - this is the cake I love most of all. I was on a mission to come up with an amazing chocolate cake mix that resulted in a cake that tasted as good as my mom made, but didn't require an afternoon to assemble. And here it is. Bake this luscious cake for birthdays, dinner parties, even on weeknights. You'll love the quick ease and the rich, deep chocolate aroma and flavor that I hope will bring back happy memories for you, too. Happy Baking! - Anne Byrn The Cake Mix Doctor. My cake mixes contain only the best ingredients (just 5 or 6 of them) with no additives, preservatives, or trans fats.
Ingredients
Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Cocoa (Processed with Alkali) -Dutch Cocoa, Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Monocalcium Phosphate), Salt, Natural Madagascar Vanilla Flavor.
Directions
You Will Need: 1 box Deep Dark Chocolate Mix, 1 cup sour cream (see note), 1/2 cup vegetable oil, 1/2 cup water, 3 large eggs. 1. Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans. 2. Place the cake mix, sour cream, oil, water, and eggs in a large bowl. With an electric mixer, beat on low 30 seconds, scrape down the bowl, then beat on medium for 1 1/2 minutes, or until smooth. 3. Divide the batter between the pans, and place the pans in the oven. Bake 32-36 minutes, or until the cake springs back when lightly pressed in the center. 4. Let the layers cool 10 minutes in the pan. Run a knife around the edges, invert the layers onto racks to cool right-side up. Cool completely before frosting. For a 13-by 9-inch pan: Bake 40-45 minutes. For 24 cupcakes: Bake 20-25 minutes. Baking in the Clouds: Increase the oven temperature to 375 degrees F. Add 1/4 cup flour to the mix, and whisk to combine well before beating in the sour cream, oil, water and eggs. If the layers bake a bit uneven, smile and cover the cake with delicious frosting!
Warnings
Contains wheat. Made on equipment that makes products containing eggs, milk, soy, and tree nuts.
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