LARGE DARK CHOCOLATE CAKE & CUPCAKE MIX

LARGE DARK CHOCOLATE CAKE & CUPCAKE MIX
LARGE DARK CHOCOLATE CAKE & CUPCAKE MIX
LARGE DARK CHOCOLATE CAKE & CUPCAKE MIX
LARGE DARK CHOCOLATE CAKE & CUPCAKE MIX
LARGE DARK CHOCOLATE CAKE & CUPCAKE MIX

LARGE DARK CHOCOLATE CAKE & CUPCAKE MIX

Regular price $14.99
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Dark Chocolate Cake& Cupcake Mix. Rich, ultra moist and fluffy, with a pinch of coffee.

Makes 24 cupcakes or 1 double tier 8 inch cake. Double the quantity of most mixes!

Using only premium ingredients, this special blend begins with New Zealand's finest ingredients including milk powder and cane sugar. For intense chocolate flavour, we use a classic combination of dark Dutch-process cocoa and a dash of New Zealand roasted coffee beans. All you need to add are eggs, oil and water. Decorate with a sprinkling of confectioners' sugar, icing or one our dessert sauces.

  • Generous 820-gram package. More than double the volume of most similar brands.
  • Made in New Zealand from local and imported ingredients.

Ingredients: Cane Sugar, Wheat Flour, Dutch Process Cocoa, Milk Powder, Sodium Bicarbonate (raising agent), Espresso Powder, Sea Salt.

Allergens: Contains Wheat, Dairy.

Store in a cool dry spot.

Directions:

Add from your pantry:

  • 2 large eggs
  • ½ cup vegetable oil
  • 2 cups boiling water (1 ½ cups for cupcakes)
  • 2 teaspoons vanilla extract (optional)

Preheat the oven to 180°C/350°F

Prepare two 8 inch cake pans by lining with baking paper and spray edges lightly with oil. Not using paper will likely lead to the cake sticking to the pan as it's very moist. If you do not have baking paper, use a springform pan and grease and coat with flour and cocoa. In a large bowl, add eggs, oil and vanilla (optional). Mix at medium speed for 2 minutes with a whisk/mixer until slightly frothy. Add in mix. Mix will be dry and crumbly. Stir in the boiling water last, mix well until lumps dissolve. Batter will be thin, this is the secret to super moistness. Pour batter evenly into the prepared pans. Bake for 30-35 minutes in the preheated oven until the cake tests done with a toothpick or a knife pulling out mainly clean. Remove from oven, leave in the pans for 10 minutes. Remove cake and leave to cool completely on a wire rack before icing.

For Cupcakes: Line cupcake pan with paper liners and fill 2/3 full with batter. Bake cupcakes for 18-22 minutes. Cool completely before frosting. See our website for icing and additional recommendations.

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