About this itemThis delicious cake mix makes two layers of moist and rich chocolate cake.
King Arthur Flour Company, Inc.
135 US Route 5 South, Norwich, VT 05055
- Nutritional Info
Serving Size 0.25 cup
Servings Per Container 14
Prepared Amount Per Serving Calories 280 Calories From Fat 120 % Daily Value Total Fat 2 g 21 Saturated Fat 1.5 g 15 Trans Fat 0 g Cholesterol 0 mg 20 Sodium 300 mg 13 Total Carbohydrate 37 g 12 Dietary Fiber 2 g 7 Sugars 22 g Protein 1 g Vitamin A 2 Calcium 2 Vitamin D 15 Iron 15
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:**
** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI's that are specified for the intended group provided by the FDA.
Calories: 2000 2500 Total Fat Less than 65g 80g Total Fat Less than 65g 80g Sodium Less than 65g 80g Total Fat than 65g 80g Cholesterol than 65g 80g
Calories per gram: Fat 9•Carbohydrate 4•Protein 4
IngredientsSugar, Modified Tapioca Starch, Rice Flour, Cocoa (processed with Alkali), Potato Starch, Emulsifier (Rice Starch, Polyglycerol Esters of Fatty Acids, Mono- and Diglycerides of Fatty Acids), Black Cocoa (processed with Alkali), Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Salt, Xanthan Gum.
- Directions & Warnings
DirectionsYou will need: 2/3 cup vegetable oil; 2 teaspoons vanilla extract; 4 large eggs; 1-1/3 cups water. For a dairy free version: simply make as directed. 1. Preheat the oven to 350F (325F is using glass or dark metal pans). Lightly grease two 8" or 9" round layer pans; or one 9" x 13" pan; or 24 cupcake papers in muffin pans. 2. Use an electric mixer to beat the oil, vanilla, and one egg into the mix. Add the remaining eggs one at a time, beating well after each addition. Add the water 1/3 cup at a time. After each addition, scrape the bottom and sides of the bowl and beat on medium-high speed until smooth. 3. Pour the batter into the prepared pan(s). 4. Bake until a cake tester inserted in the center comes out clean, and the top springs back when lightly pressed: 8" layers (25 to 35 minutes), 9" layers (20 to 28 minutes), cupcakes (18 to 22 minutes), or a 9" x 13" pan (24 to 28 minutes). 5. Remove the cake from the oven and let cool in the pan for 10 minutes, then turn out the pan to cool completely on a rack. Yield: Two 8" or 9" round layers; or one 9" x 13" caked; or 24 cupcakes.
WarningsProduced in a dedicated gluten-free, allergen-free* manufacturing facility. *Free of the 8 most common food allergens.