Chocolate Cake

FOR 12 CUPCAKES OR ONE 9″ CAKE
6 oz (180g) water
2 eggs
3 oz (89g) vegetable oil
3 oz (89g) milk, or a dairy free substitute like rice, soy or almond milk
1 tsp white vinegar
21 oz (594g) Whipped Pastry Boutique Chocolate Cake Mix

FOR 24 CUPCAKES OR ONE HALF SHEET PAN (12″ x 18″)

12 oz (360g) water
4 eggs
6 oz (178g) vegetable oil
6 oz (178g) milk, or a dairy free substitute like rice, soy or almond milk
2 tsp white vinegar
42 oz (1,188g) Whipped Pastry Boutique Chocolate Cake Mix

FOR 36 CUPCAKES
36 oz (540g) water
6 eggs
9 oz (267g) vegetable oil
9 oz (267g) milk, or a dairy free substitute like rice, soy or almond milk
3 tsp white vinegar
63 oz (1782g) Whipped Pastry Boutique Chocolate Cake Mix

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Instructions

  • 1. Combine water, eggs, oil, milk, and vinegar in a bowl with a whisk.
  • 2. Place Chocolate Cake Mix in the bowl of an electric mixer fitted with the paddle attachment.
  • 3. Add liquids with the machine running. Let mixer run 3-5 minutes on low speed.
  • 4. Pour batter into paper lined pans. Bake in a pre-headed 350º oven. Bake 18-25 minutes, or until top of cake is springy. Cook cake in pan before unfolding.

About Chef

Michelle Tampakis