Chocolate cake is one of my favorite desserts, personally I could eat it for breakfast. Here is one of the easiest make ahead mix recipes to keep on hand for an easy throw-together dessert. In addition to cake, this mix also makes excellent Cookies as well.
2 1/3 cups all-purpose flour
1/3 cup nonfat dry milk
3 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups white sugar
1/2 cup plus 1 tablespoon shortening
1/4 cup cocoa powder
Preheat oven to 350F.
Grease and flour a 9×13 inch cake pan
Chocolate Cake:
2 eggs
1 cup water
1 teaspoon vanilla extract
1 Jar Mix
Combine all in a bowl, mixing well, pour into 9×13 greased pan.
Bake for 25-30 minutes. Cool & Frost as desired.
Make Your Own Chocolate Cake Mix
Ingredients
- Chocolate cake mix
- 2 ⅓ cups all-purpose flour
- ⅓ cup nonfat dry milk
- 3 teaspoons baking powder
- ¾ teaspoon salt
- 1 ½ cups white sugar
- ½ cup plus 1 tablespoon shortening
- ¼ cup cocoa powder
- 2 eggs
- 1 cup water
- 1 teaspoon vanilla extract
- 1 jar chocolate cake mix
Equipment
Instructions
- In a large bowl, combine the flour, nonfat dry milk, baking powder, salt, sugar, and cocoa powder.
- Stir or whisk until evenly blended.
- Cut in the shortening until the mixture is uniform and crumbly.
- Transfer the mix to a clean, airtight jar or container and seal.
- Preheat the oven to 350°F.
- Grease and flour a 9x13-inch cake pan.
- In a mixing bowl, combine 1 jar chocolate cake mix, eggs, water, and vanilla extract.
- Mix well until smooth.
- Pour the batter into the prepared pan.
- Bake for 25 to 30 minutes.
- Cool completely and frost as desired.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep time is estimated from measuring, mixing, cutting in shortening, and preparing the batter and pan.
Store the dry mix in an airtight container in a cool, dry place for up to 3 months for best quality.
Refrigerate leftover baked cake and use within 3 to 4 days for best safety and quality.
how much goes into a jar? or is this just for 1 jar?
1 jar of mix refers to the ingredients listed above for the mix. The recipe makes 1 jar.
thank you… i am still trying to get the hang of this… im a convience junky so it seems…
i believe whaat mommalace is asking is what size jar to use to store the cake mix. from i can tell by looking at the ingredient list there is about 5 cups of dry mix, therefore a quart jar and a pint jar would be required. That is alot of cake mix for a 9 x 13 baking pan don’t you think?
We use a qt jar for this mix, it fits fine, the ingredients settle, you just gently shake/tap the jar and then finish filling it. The cake is YUMMY! :Pumpkins:
what are the different instructions for cookies?
will this be enough mix to make two 9 inch round layers?
made this recipe tonight. got exactly 24 cupcakes out of it. My question, how do you mix the ingredients if you put them in a container for later use?
When i mixed it earlier, the shortening would not mix without the dry ingredients flying everywhere.
When i made a 2nd batch, i mixed the shortening and sugar first then the rest of the ingredients. This worked but doesn’t seem like it’ll fit in a container. Am i missing something?
Also, we found that more chocolate is needed.
They had a hint of chocolate, but nothing like a boxed mix, or any chocolate recipe. We added half a cup and they were better.
is there something i could substitute for the eggs? my daughter is allergic to eggs and i haven’t been able to find a good substitution in cake mixes. i have tried the following and they either didn’t work or tasted odd.
1 T vinegar + 1 T water + 1 t baking powder = 1 egg
1/4 cup mashed banana = 1 egg
1/4 cup apple sauce = 1 egg
1 T veg oil + 1 T water + 1 t baking powder = 1 egg
If anyone has another suggestion I would appreciate it. 🙂
Thank you!
dbsummersun, My Little has the same problem. We use Ener G egg replacer when I bake bread and cakes that call for them. I am even at high altitude 7,500 and I have never had a problem with cakes not rising or being “off” in some way.
They have a shop online.
Have you tried Flax? I’ve read somewhere it can be used as an egg substitute.
pureed pumpkin (found in a can, not pumpkin pie mix) can sub for both butter and eggs, but may not rise as much, and avocado may work. it can sub for butter, but not sure about eggs. i’ve seen the flaxseed thing subbed a lot.
use ground flaxseeds mixed with water.
not sure about the ratio, but i’m sure you can find it if you search “egg substitutes in baking.”
flax eggs is supposed to be a good substitute for real eggs.
note: freshly ground seeds work best, over the store-bought milled variety. for eachegg, combine 1 tablespoon of ground flax seed (measure after grinding) with 3 tablespoons of water. Stir well, and place in the fridge to set for 15 minutes.
After 15 minutes, the result should be a sticky egg-like substitute.
Here are several more ways to do the same thing.
https://www.budget101.com/showthread.php?t=1596
does anyone store their mixes in zip bags? i’m looking at an online store and there are tons off options. wondering if the dry ingredients would fit into a 5×7 bag or smaller for better storage.
I don’t have room to use jars.
iam making this right now but i added cherries to the mix before baking…any one else ever mix in fruit with it?
Have to try this. Love chocolate cake! :Coffee:
Can this be made sugar free?
How long can I store these mixes?
Also, can I omit the shortening and add oil to the wet ingredients?