Sweet Chocolate Cake
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Gluten-Free Dairy-Free Soy-Free Nut-Free Peanut-Free Corn-Free

This crowd-pleasing cake stays moist for days, though it won’t stick around that long!

Ingredients
Directions

    Preheat oven to 350°.

    Whisk the Cake Mix together with sugar, set aside. Combine eggs, water and vanilla in a mixing bowl with whisk attachment. Add oil in a steady stream with the mixer running on medium speed. Add dry ingredients at once and stir to combine. See below for pan size and bake times. Should spring back when lightly touched in center. Remove cake when toothpick comes out almost clean and cake pulls away slightly from the edge of the pan.

    Bake Times and Yield:

    two 8" rounds -- 30 to 38 minutes -- two 1½" high layers

    one 9" square -- 45 to 55 minutes -- one 2″ high square cake

    one 9x13" pan -- 32 to 40 minutes -- one 1″ high sheet cake

    cupcakes (fill ⅔ to ¾ full) -- 20 to 25 minutes -- 14-16 cupcakes

    © Pamela's Products, Inc.

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Elizabeth 02/42/2016 02/12/2016
Are there any changes I should make for baking this at altitude? We are at 5280 ft in Denver, and I usually

need to adjust recipes to get cakes to rise.
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    • Hi Elizabeth, Our high altitude directions are general and not specific to this recipe. For high altitude you can try the following adjustments: Decrease water by 1-2 tablespoons Increase oven temperature by 25 degrees Increase baking time by 5-15 minutes, checking at 5 minute intervals
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sheila 03/87/2015 03/29/2015
Can I double this recipe for a 2" sheet cake ?
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    • Hi Sheila - We do not have a recipe for doubling the cake, so you will need to experiment to see how it works. You may want to lower the temp by 25 degrees and you will need to bake it longer. Let us know how it goes! Denise, Customer Service
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    Pamela’s Products, Inc. 1 Carousel Lane, Suite D, Ukiah, CA 95482 Phone: 707-462-6605 Orders Department: 866-764-4605