Tired of buying storebought mixes? You can actually make your own at home! It's the best way to batch prepare this chocolate cake. Next time you need to make some cake, make your mix first and then make your cake.
3cupsHERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
2Tbspbaking powder
2Tbspbaking soda
4tspsalt
3/4cuppowdered milk
Instructions
In the bowl of your stand mixer, combine all ingredients.
Remove to an airtight container or separate into 4 separate ziploc bags by placing 4 1/2 cups of mix into each bag (if you're making a cake right now, simply use 3 ziploc bags and leave the remaining in your bowl to make your cake)
To make your cake from the mix, measure out 4 1/2 cups of the mix into the bowl of your stand mixer. Then add in 1 cup water, 2 eggs, 2 tsp. vanilla and 1/2 cup oil or bean puree and mix for 2 minutes. Then add in 1 cup of boiling water and stir until combined. Bake according to directions below.
Notes
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.