Make Your Own Chocolate Cake Mix Food

20 WAYS TO USE CHOCOLATE CAKE MIX

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chocolate treat in 30 minutes or less!

HOMEMADE CHOCOLATE CAKE MIX

Steps:

• For the cake mix: Whisk together the flour, sugar, cocoa, dry milk, baking powder, baking soda and salt in a medium bowl. Store in a resealable bag in a cool dry place for up to 3 months until ready to use.
• To bake: Preheat the oven to 350 degrees F. Line two 9-inch cake pans with parchment. Coat with cooking spray.
• Whisk 1 1/4 cups water, oil, eggs and vanilla in a large bowl until well mixed and slightly frothy. Add the dry mix and whisk vigorously until well combined and smooth, about 50 strokes. Divide between the prepared cake pans. Bake until set and slightly puffed and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pans 5 minutes, then turn out onto a cooling rack right-side up to cool completely. Frost and decorate as desired.
• For cupcakes: Place paper liners in pans for 24 cupcakes. Fill each cup 2/3 full. Bake at 350 degrees F until puffed and a toothpick comes out clean, 18 to 20 minutes, rotating the pans halfway through. Cool completely before frosting.

HOMEMADE CHOCOLATE CAKE MIX

Steps:

• In a large bowl combine the flour, sugar, cocoa powder, baking powder and salt. Whisk to combine.
• Use a pastry cutter to blend in the butter.
• Store in an airtight container and refrigerate until ready to use.

MAKE YOUR OWN CHOCOLATE CAKE MIX

Steps:

• Mix together flour, cocoa, soda, and salt; stir to blend.
• Mix in sugar.
• Cut the shortening into the dry ingredients until the mixture looks crumbly.
• Label and store in a sealed plastic bag at room temperature. Makes 1 package of mix.
• Each package makes two 8 or 9 inch layers or one 9 x 13 x 2 inch rectangle.
• TO USE:
• Pour 1 package of mix into a mixing bowl.
• Add 1 1/4 cups milk and 1 teaspoon vanilla or orange extract.
• Using an electric mixer, beat at a slow to medium speed for 2 minutes. Scrape the sides of the bowl frequently.
• Add 2 eggs; beat 1 minute more.
• Grease and dust with flour your choice of pan(s).
• Spread batter evenly in pans.
• Bake round cake pans at 350 degrees F. for about 30 minutes or until a toothpick inserted in the center comes out clean.
• Bake the 9 x 13 inch pan for 30 to 35 minutes or until a toothpick comes out clean.
• Cool cakes in their pans for 10 minutes before turning out onto racks.
• CHOCOLATE CUPCAKES: Pour cake batter into greased cupcake tins or tins lined with paper baking cups; fill 1/2 to 2/3 full. Bake at 350 degrees F. for 20 to 25 minutes or until a toothpick comes out clean. Makes about 2 dozen.

EASY BAKE OVEN CHOCOLATE CAKE MIX

Steps:

• In a medium bowl, combine sugar, cocoa powder, flour, baking soda, and salt. Stir with a wire whisk until blended. With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal.
• Spoon about 1/3 cup of the mixture into each of 11 small containers with tight fitting lids or ziploc bags. Seal containers. Label with date and contents.
• Store in a cool dry place. Use within 12 weeks.
• Makes 11 packages Children's Chocolate Cake Mix
• -----------------------------.
• TO USE:
• 1 Pkg Children's Chocolate Cake Mix (above).
• 4 tsp Water
• Preheat Easy Bake Oven for 15 minutes
• Preheat Easy Bake Oven 15 minutes
• To one container of mix add water. Stir with a fork or spoon until blended and smooth. Pour mixture into greased and floured 4 inch round miniature baking pan. Bake for 8 - 10 minutes.
• Remove from oven and cool in pan on a rack for 5 minutes. Invert onto a small plate and remove pan. When cool frost with Children's Chocolate Frosting if desired.
• Serves 2 children.

MAKE YOUR OWN CAKE MIX

Steps:

• Churn the flour, sugar, baking powder, and salt in a food processor fitted with the metal chopping blade a couple of seconds until well blended. Tap half the mixture onto a large piece of waxed paper and reserve.
• Scatter half the butter evenly over the dry ingredients in the processor and pulse 6 to 8 times. Pulse quickly 3 to 5 times more until the mixture is about the texture of lentils. Empty the mixture into a large mixing bowl.
• Return the reserved dry mixture to the food processor, scatter the remaining butter evenly on top, and cut in as before. Add to the mixture in the bowl.
• Toss the 2 batches together well, then spoon into a large zipper freezer bag, press out the air, and seal. Label, date and store in the freezer. This quick cake mix will last at least 2 months in the freezer, 1 week to 10 days in the refrigerator.
• Scoop out the frozen mix - no need to thaw - and use as individual recipes direct.

MAKE YOUR OWN CAKE MIX

Steps:

• Mix together flour, baking powder, and salt; stir to blend.
• Mix in sugar.
• Cut the shortening into the dry ingredients until the mixture looks crumbly.
• Label and store in a sealed plastic bag at room temperature.
• Makes 1 pakage mix. Each package makes two 8 or 9 inch layers or one 9 x 13 x 2 inch rectangle.
• To Use:.
• Pour 1 package of mix into a mixing bowl;.
• add 3/4 cup milk and 1 1/4 teaspoons vanilla extract.
• Using either an electric or manual rotary beater, beat at slow to medium speed for two minutes (by hand, beat 3 minutes averaging 135 strokes per minute). Scrape the sides of the bowl frequently as you beat.
• Add 2 eggs; beat 1 minute more (2 minutes by hand).
• Grease and dust with flour your choice of pan(s); spread batter evenly in pans.
• Bake round cake pans at 375 degrees F. for about 25 minutes or until a toothpick inserted in the center comes out clean.
• bake the 9 x 13 x 2 inch pan for 30 to 35 minutes or until a toothpick comes out clean.
• Cool cake(s) for 10 minutes in their pan(s) before turning out on racks.
• Variations:.
• WHITE CAKE.
• Follow the same directions as for Yellow Cake replacing the 2 eggs with 3 unbeaten egg whites. Use an electric mixer for beating.
• SPICE CAKE.
• Add to the package of Yellow Cake Mix: 1/4 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and a pinch of ground allspice. Follow Yellow Cake directions.
• EXTRACT FLAVORED CAKES.
• Replace the vanilla in either the Yellow or White Cake recipes with 2 to 3 teaspoons of the extract of your choice. You may want to add a few drops of food coloring for the flavors like lemon, orange, or cherry, etc.
• FRESH ORANGE CAKE.
• Pour 1 package of Yellow Cake Mix into a bowl; add 2 tablespoons sugar and 1 tablespoon freshly grated orange peel (1 teaspoon dried). Squeeze the juice from 1 large orange and add to it enough water to measure 1 cup. Add this orange juice to the mix, beat for 2 minutes as directed previously; add 2 eggs; beat and bake as directed.
• CUPCAKES.
• Pour cake batter into greased cupcake tins or tins lined with paper baking cups; fill 1/2 to 2/3 full. Bake at 375 degrees F. for 20 to 25 minutes or until an inserted toothpick comes out clean.
• Makes about 2 dozen.
• NOTE: To prevent a cake from sticking to its pan, put the pan on a wet towel to cool as soon as you take it out of the oven.