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Ingredients
| cake flour: 1 1/2 cups |
| granulated sugar: 1 1/4 cups |
| unsweetened cocoa powder (sifted): 1/2 cup |
| baking soda: 1 tsp |
| baking powder: 1/2 tsp |
| salt: 1/2 tsp |
| shortening - vegetable: 1/2 cup |
| eggs: 2 |
| water: 1 cup (boiling) |
| vanilla extract: 1 tsp |
| eggs: 2 |
| water: 1/2 cup (boiling) |
| vanilla extract: 1 tsp |
| semisweet baking chocolate squares: 6 oz (chopped) |
| pecans (chopped): 1 cup |
Cuisine Magazine Cake Mix
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
16 serving(s)
Tags
- For the mix:.
- Place all ingredients in the bowl of a food processor.
- Process one minute.
- OR, combine dry ingredients in a bowl and cut in shortening until mixture resembles soft crumbs.
- Place in a covered, airtight container and refrigerate. Will keep up to 1 month.
- For the cake:.
- Preheat oven to 350°F.
- Grease and flour pan(s).
- Place mix in mixer bowl.
- Add eggs, boiling water, and vanilla.
- Beat at high speed 30 seconds.
- Pour into pans and bake:.
- If using one 9"x13" pan or two 8" round cake pans, bake 20-25 minutes, or until tester comes out clean.
- If using 16 cupcake cups (filled 2/3 full), bake 15-18 minutes, or until tester comes out clean.
- Cool in pan(s) 5 minutes, then turn out onto wire racks.
- Cool completely and frost as desired.
- For cookies:
- Preheat oven to 375°F
- Place mix in mixer bowl.
- Add eggs, bowling water and vanilla.
- Beat until smooth.
- Stir in chocolate and nuts.
- Drop by rounded tablespoons onto greased baking sheets.
- Bake 12-15 minutes.
- Cool on wire racks.