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Immaculate Baking Scratch Mix, Chocolate Cake
Immaculate Baking Scratch Mix, Chocolate Cake
21 oz
100% satisfaction guarantee
Place your order with peace of mind.
About
Details
Honestly delicious. No bleached flour. No artificial flavors. No preservatives. No hydrogenated oils. Our Company: It was back in my garage in '95 that I started Immaculate Baking with a simple dream: bake great-tasting treats and inspire the natural artist in all of us. Immaculate has grown beyond my wildest dreams, but it remains true to those original values. We love what we do, connecting baking and folk art - both celebrate creativity, bring people together, and are full of tradition and soul. We promise to use only wholesome ingredients for goodies you can feel great about! - Scott. We'd love to hear from you! 1-800-243-6419. www.ImmaculateBaking.com. If you like pina coladas. Kristin Griffis: Kristin Griffis is from Hilton Head Island, SC. She is a self-taught artist and busy mom who loves the ocean, music, gardening and cooking. Kristin draws inspiration from her musician friends, her passion for vintage musical instruments, the beach and her family. Kristin states, I can't play music, so I paint it. Cakes with a Cause: From the very beginning, giving back to the arts has been an important part of our mission! Over the years we've provided exposure to folk artists by creating galleries on all of our products, just like the one you're holding right now. Nowadays we're on the lookout for new opportunities to constantly show our love to the folk art community. Join the conversation with us on social media and have your voice heard! Facebook/ImmaculateBaking. Instagram at ImmaculateBaking. Pinterest/ImmaculateBakes. Twitter at ImmaculateBkng. 100% recycled paperboard. how2recycle.info.
Ingredients
Sugar, Wheat Flour, Organic Cocoa Powder, Baking Powder (baking Soda, Cream Of Tarter), Corn Starch, Salt, Natural Vanilla Flavor.
Directions
We know it's tempting but please do not eat raw batter. You Will Need: 1-1/4 cups milk; 1-1/2 sticks (3/4 cup) butter, melted; 4 eggs. Baking Instructions: 1. Heat oven to 350 degrees F for shiny metal pan or 325 degrees F for dark, nonstick or glass pan. Grease bottom only of 13 inches x 9 inches 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 directly below or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting. 13 inches x 9 inches: 38-43 bake time (in minutes)(if using glass pan, lengthen bake time 4-5 minutes); threes 8 inch rounds: 24-29 bake time (in minutes)(if using glass pan, lengthen bake time 4-5 minutes); two 9 inch rounds: 30-35 bake time (in minutes)(if using glass pan, lengthen bake time 4-5 minutes); 30 cupcakes (2/3 full): 17-21 bake time (in minutes)(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 inches x 9 inches pan 32-37 min, 8 inch rounds 34-39 min, 9 inch 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 inches x 9 inches pan 32-37 min. 8 inch rounds 24-29 min, 9 inch rounds 28-32 min and cupcakes 16-19 min. Make 36 cupcakes.
Warnings
Contains wheat ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 170
- Total Fat 1.5g2%
- Saturated Fat 0.5g3%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 300mg13%
- Total Carbohydrate 36g13%
- Dietary Fiber 2g7%
- Sugars 21g
- Protein 2g
Details
Honestly delicious. No bleached flour. No artificial flavors. No preservatives. No hydrogenated oils. Our Company: It was back in my garage in '95 that I started Immaculate Baking with a simple dream: bake great-tasting treats and inspire the natural artist in all of us. Immaculate has grown beyond my wildest dreams, but it remains true to those original values. We love what we do, connecting baking and folk art - both celebrate creativity, bring people together, and are full of tradition and soul. We promise to use only wholesome ingredients for goodies you can feel great about! - Scott. We'd love to hear from you! 1-800-243-6419. www.ImmaculateBaking.com. If you like pina coladas. Kristin Griffis: Kristin Griffis is from Hilton Head Island, SC. She is a self-taught artist and busy mom who loves the ocean, music, gardening and cooking. Kristin draws inspiration from her musician friends, her passion for vintage musical instruments, the beach and her family. Kristin states, I can't play music, so I paint it. Cakes with a Cause: From the very beginning, giving back to the arts has been an important part of our mission! Over the years we've provided exposure to folk artists by creating galleries on all of our products, just like the one you're holding right now. Nowadays we're on the lookout for new opportunities to constantly show our love to the folk art community. Join the conversation with us on social media and have your voice heard! Facebook/ImmaculateBaking. Instagram at ImmaculateBaking. Pinterest/ImmaculateBakes. Twitter at ImmaculateBkng. 100% recycled paperboard. how2recycle.info.
Ingredients
Sugar, Wheat Flour, Organic Cocoa Powder, Baking Powder (baking Soda, Cream Of Tarter), Corn Starch, Salt, Natural Vanilla Flavor.
Directions
We know it's tempting but please do not eat raw batter. You Will Need: 1-1/4 cups milk; 1-1/2 sticks (3/4 cup) butter, melted; 4 eggs. Baking Instructions: 1. Heat oven to 350 degrees F for shiny metal pan or 325 degrees F for dark, nonstick or glass pan. Grease bottom only of 13 inches x 9 inches 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 directly below or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting. 13 inches x 9 inches: 38-43 bake time (in minutes)(if using glass pan, lengthen bake time 4-5 minutes); threes 8 inch rounds: 24-29 bake time (in minutes)(if using glass pan, lengthen bake time 4-5 minutes); two 9 inch rounds: 30-35 bake time (in minutes)(if using glass pan, lengthen bake time 4-5 minutes); 30 cupcakes (2/3 full): 17-21 bake time (in minutes)(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 inches x 9 inches pan 32-37 min, 8 inch rounds 34-39 min, 9 inch 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 inches x 9 inches pan 32-37 min. 8 inch rounds 24-29 min, 9 inch rounds 28-32 min and cupcakes 16-19 min. Make 36 cupcakes.
Warnings
Contains wheat ingredients.
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