Immaculate Bakery Chocolate Cake Scratch Baking Mix

Immaculate Bakery Chocolate Cake Scratch Baking Mix

Immaculate Bakery

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Details

The Immaculate Story begins in 1993, just another autumn night in Flat Rock, South Carolina. Scott Blackwell, entrepreneur, baker, dreamer, is hard at work in his garage, baking up a storm with carefully selected ingredients, baking his heart out Delicious. Wholesome. Simple. That was the
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Ingredients

Sugar, Wheat Flour, Organic Cocoa Powder, Baking Powder (Baking Soda, Cream of Tartar), Corn Starch, Salt, Natural Vanilla Flavor.

Directions

You Will Need: 1-1/4 cups milk; 1-1/2 sticks (3/4 cup) butter, melted; 4 eggs. Baking Instructions: 1. Heat oven to 350F for shiny metal pan or 325F for dark, nonstick or glass pan. Grease bottom only of 13" x 9" pan, or grease and flour bottoms and sides of all other pans (use paper baking cups for cupcakes). 2. Beat Cake Mix, milk, butter and eggs in large bowl on low speed 30 seconds, then on high speed 2 minutes, scraping bowl occasionally. Pour into pan and spread evenly. 3. Bake as directed or until toothpick inserted in center comes out clean. For a 13" x 9" pan, bake 38-43 minutes.* For three 8" round pans, bake 24-29 minutes.* For two 9" round pans, bake 30-35 minutes.* For 30 cupcakes (2/3 full), bake 17-21 minutes.* Cool 10 minutes before removing from pan. Completely before frosting. To prepare with vegetable oil, use 3/4 cup water, 3/4 cup vegetable oil and 4 eggs. Bake 13" x 9" pan 32-37 min., 8" rounds 34-39 min., 9" rounds 38-43 min., cupcakes 13-18 min. High Altitude (3500-6500 ft.): Stir 1/4 cup all-purpose flour to dry cake mix. Make batter using 1-1/2 cups water, 3/4 cup softened butter and 4 eggs. To prepare with oil, use 1-1/4 cups water, 3/4 cup oil and 4 eggs. Bake 13" x 9" pan 32-37 min., 8" rounds 24-29 min., 9" rounds 28-32 min. and cupcakes 16-19 min. Makes 36 cupcakes. *If using glass pan, lengthen bake time 4-5 minutes.

Always refer to the actual package for the most accurate information