Chocolate Cake Mix (To Store in Pantry)

12
Servings
10m
Prep Time
35-38m
Cook Time
45m
Ready In


"I think this is better than Betty Crocker or Duncan Hines, the mix will keep well in an air-tight container for several months. I make up several bags of this mix and keep it in my pantry each bag will make one 13x9 cake. I think you will like this!"

Original recipe yields 12 servings
OK
  • CAKE MIX INGREDIENTS
  • TO MAKE THE CAKE

Nutritional

  • Serving Size: 1 (116.2 g)
  • Calories 383.9
  • Total Fat - 20.8 g
  • Saturated Fat - 6.1 g
  • Cholesterol - 52.1 mg
  • Sodium - 286.7 mg
  • Total Carbohydrate - 48.6 g
  • Dietary Fiber - 2.4 g
  • Sugars - 29.3 g
  • Protein - 5.3 g
  • Calcium - 79.8 mg
  • Iron - 2.6 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Make the cake mix by combining the flour, sugar, cocoa, baking powder, baking soda, and salt, stirring with a whisk. Using an electric mixer or a food processor, blend in the shortening until no lumps remain. (Using the mixer on this makes a dusty cocoa mess, so I prefer the food processor!) This is the dry cake mix part, and you can store it in an air-tight container for several months.

Step 2

To make the cake, add the water, oil, and eggs to the cake mix in a large bowl. Mix on low speed until moistened, and then beat on medium for about 2 minutes.

Step 3

Pour batter into greased and floured pans (one 9x13-inch pan, two 9-inch round cake pans, or cupcakes) and bake at 350 degrees.

Tips & Variations


No special items needed.

Related

Luvcookn

This is a moist and somewhat dense cake that is to die for! I used unsweetened Dutch Cocoa that I get from Galloway's here. There is no comparison to the box cakes. When it is mixed up and ready for the pan, it is so creamy that I want to take a spoon and eat it! It rose so much higher than the box mix. I will be sending this dry mix down to my daughters in their care package each month! Thank you so much for sharing this recipe that will have many repeats!

review by:
(26 Jan 2014)

BrittanyBakes

I used 2 9 inch cake pans and they came out really good. I let them cool before I frosted the cakes and then had my first piece with tea. It was so yummy and really moist too I frosted it with Peanut Butter Frosting. Genius!

review by:
(17 Jan 2014)