Unbleached flour [wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], cane sugar, non-dairy chocolate chips [cane sugar, unsweetened chocolate, cocoa butter], natural cocoa powder, natural vanilla flavor, baking soda, sea salt.
Makes one 9-inch single-layer cake of 12 cupcakes.
ALL YOU NEED IS:
1/2 cup vegetable oil
1 cup cold water
Chocolate Cake Mix
1. HEAT oven to 350°F. Grease the bottom and sides of a 9-inch round cake pan. For cupcakes, using baking cups.
2. COMBINE oil, cold water, and cake mix in a bowl, scraping occasionally until well blended. Pour into Pan.
3. BAKE at 350°F for 25 minutes, reduce baking time to 22 minutes for dark pans. Cake is done when a toothpick inserted into the center comes out clean. (Cupcake baking time is 15-18 min.) Cool 10 minutes before removing from your pan. Cool completely before frosting.