King Arthur Baking Company, Chocolate Mix, Gluten Free, 22 oz (624 g)

You will need

• 2/3 cup vegetable oil
• 1 1/3 cup water
• 4 large eggs

Baking times

• 24 cupcakes - 18-22 minutes
• Two 8-inch rounds - 25-35 minutes
• Two 9 inch rounds - 20-28 minutes
• One 9" x 13" pan - 24-28 minutes
• 10-Colonel Bundt-Style Pan-45-48 Minutes

1. Preheat oven to 350°F (325°F if using glass or dark metal pans). Lightly dampen cake pans. For cupcakes, use greased paper liners in the pan.
2. Whisk together oil, water and eggs.Add whisk and mix until smooth.Pour in batter of your choice;Fill cupcake wells half full.
3. Bake according to chart directions, until a toothpick inserted into the center comes out clean and the tops come back out when lightly pressed. Cool in the pans for 10 minutes before transferring to a rack to cool completely.

Baker's Tip: Chilling the cake first makes it easier for the frosting to spread.

When prepared as directed, this product is not milk.