Best Ever Chocolate Cake Recipe!
Is this not the most beautiful cake you’ve ever seen? Not only is it beautiful but it tastes amazing. Plus, the best part is it is a mix….that you make yourself. The best part (outside of having lots of cake to eat) is that this cake is so incredibly good, whole grain, and FAT-FREE! I don’t know a cake mix anywhere that can claim all three of those in the same sentence. I know what your next question is… So what about food storage mixes that you can buy, you know the kind in the #10 can. Well why buy them when you can use all the ingredients you have on hand and actually make them taste good! The food storage mixes you can buy still have a lot of ingredients you can’t pronounce because they are full of preservatives. If you know how to do it yourself you are no longer a slave to the grocery store! (It really is a liberating feeling!)
DARK CHOCOLATE CAKE MIX-FOOD STORAGE STYLE!
Now, this is the recipe that made me decide I will Never,EVER buy another cake mix again. It’s fudgy, rich, decadent, and a billion times (not exaggerating) better than any cake mix. It tastes like a doctored store bought cake mix-you know the kind where people add in sour cream, pudding, or both. But, of course, with out all the added cost and calories. In fact, this cake tastes great 100% whole wheat and with beans instead of the oil. In fact, I was on Studio 5 (a morning show here in SLC) sharing how you can make YOUR OWN mixes and highlighting how to make this one….
MAKING THE MIX:
(Makes 4 mixes)
• 8 C. sugar
• 7 C. (I use whole wheat flour)
• 3 C. cocoa or dark cocoa
• 2 T. baking powder
• 2 T. baking soda
• 4 t. salt
•1 C. dry egg powder
• (2/3 C. non-instant dry milk powder or 1 1/3 C. instant dry milk powder)
Combine ingredients thoroughly and store in air tight container.
USING THE MIX:
• 5 C. chocolate cake mix (make it a heaping 5 C. if you used instant milk powder)
• 1/2 C. oil or bean puree
• 2 t. vanilla
• 1 1/2 C. water
• 1 C. boiling water
Heat oven to 375. Spray 9-inch round pans, 13×9 or bundt baking pan.
Beat all ingredients except boiling water on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30-35 minutes for round pans, 35-40 minutes for 9×13 pan or 50-55 minutes for bundt pan or until toothpick inserted in center comes out clean. Cool 10 minutes and remove from pans to wire racks.
THE ONE BOWL RECIPE:
• 2 C. sugar
• 1 3/4 C. (I use whole wheat flour)
• 3/4 C. cocoa or dark cocoa
• 1 1/2 t. baking powder
• 1 1/2 t. baking soda
• 1 t. salt
• 2 eggs (1/4 C. dry egg powder + 1/2 C. water)
• 1 C. milk (3 T. non-instant dry milk powder or 1/3 C. instant dry milk powder +1 C. water)
• 1/2 C. oil (or bean puree)
• 2 t. vanilla
• 1 C. boiling water
Heat oven to 375. Spray 9-inch round pans, 13×9 or bundt baking pan.
Beat all ingredients except boiling water on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30-35 minutes for round pans, 35-40 minutes for 9×13 pan or 50-55 minutes for bundt pan or until toothpick inserted in center comes out clean. Cool 10 minutes and remove from pans to wire racks.
DOWNLOAD MY FREE HOW-TO MAKE HOMEMADE MIXES HANDOUT!
It’s my latest and greatest handout (yes, I’ve been up past midnight for the last three nights working on it…so feel free to leave comments on how much you love it! 
It includes…
- How to make your own homemade cake, brownie, and muffin mixes
- How to use beans for butter or oil in your baking
- My favorite mixes and one bowl recipes for brownies, muffins, white cake, yellow cake, and chocolate cake
- AND…my favorite glazes and frosting recipes to use for cakes (including the glaze I used for the chocolate cake!).
Yeah….it’s pretty much the neatest thing since sliced bread! Make sure and download your copy today! And please feel free to pass it along to others! This is meant to be used AND SHARED!
© 2013, Crystal. All rights reserved.