Make Your Own Chocolate Cake Mix Recipes

HOMEMADE CHOCOLATE CAKE MIX

Steps:

• For the cake mix: Whisk together the flour, sugar, cocoa, dry milk, baking powder, baking soda and salt in a medium bowl. Store in a resealable bag in a cool dry place for up to 3 months until ready to use.
• To bake: Preheat the oven to 350 degrees F. Line two 9-inch cake pans with parchment. Coat with cooking spray.
• Whisk 1 1/4 cups water, oil, eggs and vanilla in a large bowl until well mixed and slightly frothy. Add the dry mix and whisk vigorously until well combined and smooth, about 50 strokes. Divide between the prepared cake pans. Bake until set and slightly puffed and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool in the pans 5 minutes, then turn out onto a cooling rack right-side up to cool completely. Frost and decorate as desired.
• For cupcakes: Place paper liners in pans for 24 cupcakes. Fill each cup 2/3 full. Bake at 350 degrees F until puffed and a toothpick comes out clean, 18 to 20 minutes, rotating the pans halfway through. Cool completely before frosting.

HOMEMADE CHOCOLATE CAKE MIX

Steps:

• In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt until very well combined. Transfer to a gallon-sized plastic baggie. (Repeat for as many cake mixes as you wish to assemble.)
• Adjust oven rack to the center position and preheat oven to 350°F. Grease and flour a (9- by 13-inch) rectangular baking pan, OR two (9-inch) round baking pans, OR line 24 muffins cups with paper baking liners.
• Pour the Homemade Chocolate Cake Mix into a large bowl. Blend in the eggs, milk, oil, and vanilla using an electric mixer. Beat on medium speed for 2 minutes, scraping the bowl as needed. Gradually stir in the boiling water (1/4 cup at a time) until the batter is well-combined (it will be thin and runny).
• Pour the batter into the prepared pans, dividing evenly. Bake until a wooden toothpick inserted in the center comes out clean, using these times as a guideline: one (9- by 13-inch) rectangular baking pan = 35 to 40 minutes; two (9-inch) round baking pans = 30 to 35 minutes; 24 cupcakes = 20 to 22 minutes.
• Cool cake(s) in pans for 10 minutes (only 5 minutes for cupcakes) before turning out onto a wire rack. Allow to cool completely before frosting.

MAKE YOUR OWN CAKE MIX

Steps:

• Mix together flour, baking powder, and salt; stir to blend.
• Mix in sugar.
• Cut the shortening into the dry ingredients until the mixture looks crumbly.
• Label and store in a sealed plastic bag at room temperature.
• Makes 1 pakage mix. Each package makes two 8 or 9 inch layers or one 9 x 13 x 2 inch rectangle.
• To Use:.
• Pour 1 package of mix into a mixing bowl;.
• add 3/4 cup milk and 1 1/4 teaspoons vanilla extract.
• Using either an electric or manual rotary beater, beat at slow to medium speed for two minutes (by hand, beat 3 minutes averaging 135 strokes per minute). Scrape the sides of the bowl frequently as you beat.
• Add 2 eggs; beat 1 minute more (2 minutes by hand).
• Grease and dust with flour your choice of pan(s); spread batter evenly in pans.
• Bake round cake pans at 375 degrees F. for about 25 minutes or until a toothpick inserted in the center comes out clean.
• bake the 9 x 13 x 2 inch pan for 30 to 35 minutes or until a toothpick comes out clean.
• Cool cake(s) for 10 minutes in their pan(s) before turning out on racks.
• Variations:.
• WHITE CAKE.
• Follow the same directions as for Yellow Cake replacing the 2 eggs with 3 unbeaten egg whites. Use an electric mixer for beating.
• SPICE CAKE.
• Add to the package of Yellow Cake Mix: 1/4 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and a pinch of ground allspice. Follow Yellow Cake directions.
• EXTRACT FLAVORED CAKES.
• Replace the vanilla in either the Yellow or White Cake recipes with 2 to 3 teaspoons of the extract of your choice. You may want to add a few drops of food coloring for the flavors like lemon, orange, or cherry, etc.
• FRESH ORANGE CAKE.
• Pour 1 package of Yellow Cake Mix into a bowl; add 2 tablespoons sugar and 1 tablespoon freshly grated orange peel (1 teaspoon dried). Squeeze the juice from 1 large orange and add to it enough water to measure 1 cup. Add this orange juice to the mix, beat for 2 minutes as directed previously; add 2 eggs; beat and bake as directed.
• CUPCAKES.
• Pour cake batter into greased cupcake tins or tins lined with paper baking cups; fill 1/2 to 2/3 full. Bake at 375 degrees F. for 20 to 25 minutes or until an inserted toothpick comes out clean.
• Makes about 2 dozen.
• NOTE: To prevent a cake from sticking to its pan, put the pan on a wet towel to cool as soon as you take it out of the oven.

"BOXED" CHOCOLATE CAKE MIX

Steps:

• Mix together the flour, salt, baking soda, baking powder, sugar, and cocoa powder together in a large bowl.
• Place mix into a container and refrigerate until you decide to bake the whole cake. The mix should be fine for up to a few weeks.
• Mix the eggs, vanilla extract, milk, and the coffee together in a separate bowl and then add it to the dry mixture. Put the cake mix into a pan and place it into the oven for 30 minutes at 350°F. Let cool.

MAKE YOUR OWN CHOCOLATE CAKE MIX

Steps:

• Mix together flour, cocoa, soda, and salt; stir to blend.
• Mix in sugar.
• Cut the shortening into the dry ingredients until the mixture looks crumbly.
• Label and store in a sealed plastic bag at room temperature. Makes 1 package of mix.
• Each package makes two 8 or 9 inch layers or one 9 x 13 x 2 inch rectangle.
• TO USE:
• Pour 1 package of mix into a mixing bowl.
• Add 1 1/4 cups milk and 1 teaspoon vanilla or orange extract.
• Using an electric mixer, beat at a slow to medium speed for 2 minutes. Scrape the sides of the bowl frequently.
• Add 2 eggs; beat 1 minute more.
• Grease and dust with flour your choice of pan(s).
• Spread batter evenly in pans.
• Bake round cake pans at 350 degrees F. for about 30 minutes or until a toothpick inserted in the center comes out clean.
• Bake the 9 x 13 inch pan for 30 to 35 minutes or until a toothpick comes out clean.
• Cool cakes in their pans for 10 minutes before turning out onto racks.
• CHOCOLATE CUPCAKES: Pour cake batter into greased cupcake tins or tins lined with paper baking cups; fill 1/2 to 2/3 full. Bake at 350 degrees F. for 20 to 25 minutes or until a toothpick comes out clean. Makes about 2 dozen.

HOMEMADE CHOCOLATE CAKE MIX

Steps:

• In a large bowl combine the flour, sugar, cocoa powder, baking powder and salt. Whisk to combine.
• Use a pastry cutter to blend in the butter.
• Store in an airtight container and refrigerate until ready to use.

HOW TO MAKE HOMEMADE CHOCOLATE CAKE MIX PACKS!

Steps:

• To prepare the mix, combine the dry ingredients and store in a jar or zip top freezer bag.
• To prepare the cake, combine the water, oil, vanilla, and eggs in a mixer until well blended. Add the cake mix just until evenly mixed.
• Bake the cake in a preheated oven set to 350 degrees. Two round cake pans will require 20 to 25 minutes. Cupcakes will require 15 to 18 minutes.

HOMEMADE CHOCOLATE CAKE MIX

Steps:

• Whisk together the flour, sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Store in an airtight container in a cool dry place for up to 3 months until ready to use.
• When ready to bake:
• Preheat oven to 350°F. Prepare two 8-inch round cake pans.
• Whisk milk, oil, eggs, coffee and vanilla in a large bowl until well mixed and slightly frothy.
• Add the dry mix and whisk until just barely combined and smooth, about 50 strokes. (do not over mix)
• Divide between the prepared cake pans.
• Bake until set and slightly puffed and a toothpick inserted in the center comes out clean, 25 to 30 minutes.
• Let cool in the pans 5 minutes, then turn out onto a cooling rack right-side up to cool completely.