Dark Chocolate Cake MIX

Get out of the supermarket and back into your own kitchen! Mixes seem sort
of magical, like the only way you can get them is at your local supermarket.
But the truth is a good mix can be found in your very own recipe box-people
just don’t know the secret of how to convert their favorite recipes into mixes.
Mixes that will save time in the kitchen, save them money, and get them
eating healthier-without sacrificing taste! Making your own mixes also gives
you more control over the ingredients (cut out partially hydrogenated fats,
high fructose sugars and add in healthy ingredients like whole wheat, etc).

How Do I Know Which Recipe is Best for Making a Mix?

This is very simple-any recipe that calls for mixing the dry ingredients and
then adding in the wet ingredients is perfect for making a mix out of! You
may be surprised at how many regular recipes do this naturally.

What are the Steps for Creating My Own Mix?

After you’ve identified a great recipe for making a mix you are going to
follow these SIMPLE steps:

1. Identify where you can use food storage to make your mix even better.
Powdered milk, powdered eggs, or even powdered butter can be added to
mixes to save you even more time and whole wheat flour is a great addition
to make any recipe healthier. Click HERE to download my powdered milk
conversion chart to make the math easier and click HERE to get my tips to
know which recipes are best for whole wheat. Make sure to account for any
extra water you may need to hydrate the food storage powders you use.

2. Combine all dry ingredients for one recipe and mix WELL. If you want to
be really precise, you can weigh the ingredients (make sure to tare the weight
of the bowl before adding dry ingredients) or you can measure out the
amount of the mixed ingredients. Make sure to write the measurement or
weight down for easy access later!

3. Mix together large amounts of dry ingredients and store in airtight
container with instructions. Instructions should be to add the amount of dry
ingredients decided in step two plus whatever liquid ingredients are left in
your recipe. Make sure to account for additional water you may need to
hydrate food storage powders.

Dark Chocolate Cake MIX Recipe

4 3/4 C. Dark Chocolate Cake mix

1/2 C. oil or bean puree

2 t. vanilla

1 1/2 C. water

1 C. boiling water

Heat oven to 375. Spray 9-inch round pans, 13×9 or Bundt baking pan.

Mix together cake mix, oil or bean puree, vanilla and water in mixer on
medium speed for 2 minutes. Stir in boiling water (batter will be thin.) Pour
batter into prepared pans.

Bake 30-35 minutes for round pans, 35-40 minutes for 9×13 pan or 50-55
minutes for Bundt pan or until toothpick inserted in center comes out clean.
Cool 10 minutes and remove from pans to wire racks.

SAMPLE MIX RECIPE:

Original Dark Chocolate Cake Recipe (for high altitude)

1 3/4 C. sugar

1 3/4 C. plus 2 T. all-purpose or whole wheat flour

3/4 C. cocoa or dark cocoa

1 1/4 t. baking powder

1 1/4 t. baking soda

1 t. salt

2 eggs (1/4 C. dry egg powder + 1/2 C. water)

1 C. milk (3 T. non-instant dry milk powder or 1/3 C. instant dry milk
powder +1 C. water)

1/2 C. vegetable oil (or bean puree-for more information on using been
puree for oil/butter, click HERE )

2 t. vanilla

1 C. boiling water

Heat oven to 375. Spray 9-inch round pans, 13×9 or Bundt baking pan.

Stir together sugar, flour, cocoa, baking powder, baking soda, salt, and any
food storage powders. Add eggs, milk, (or the water necessary to hydrate
the food storage powders), oil and vanilla; beat on medium speed of electric
mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into
prepared pans.

Bake 30-35 minutes for round pans, 35-40 minutes for 9×13 pan or 50-55
minutes for Bundt pan or until toothpick inserted in center comes out clean.
Cool 10 minutes and remove from pans to wire racks.