Ghirardelli Dark Chocolate Premium Cake Mix.
Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Malted Barley Flour, Enzymes), Cocoa (Processed with Alkali), Palm Oil and Soybean Oil, Semisweet Chocolate Chips (Sugar, Unsweetened Chocolate, Cocoa Butter, Whole Milk Powder, Soy Lecithin [Emulsifier], Vanilla Extract), Food Starch-Modified, Natural and Artificial Flavors, Baking Soda, Salt, Propylene Glycol Monoester, Mono-Diglycerides, Monocalcium Phosphate, Guar Gum, Arabic Gum, Sodium Stearoyl Lactylate, Xanthan Gum, Sodium Aluminum Phosphate.
You Will Need: •2 Eggs •2/3 Cup Water •1/3 Cup Vegetable Oil 1. Heat oven to 350degF. Lightly grease bottom only of pan, or line muffin pan with paper baking cups. Tip! For easy cake removal, flatten a fluted coffee filter in bottom of pan and spray again.2. Pre-mix eggs, water and oil using a fork until frothy. Add cake mix and gently stir* with a spoon. Do not over mix. Pour batter into pan and spread evenly. For 12 cupcakes, fill muffin cups 2/3 full.*Electric mixer not recommended.3. Bake as directed below or until toothpick inserted in center of cake comes out clean. Cool 10 minutes before frosting, or top while warm with warm glaze or ganache (recipes below).High Altitude (over 5,000 feet): Prepare as directed, adding 1 tablespoon flour and an additional tablespoon water.
Always refer to the actual package for the most accurate information