WE ALL LOVE CAKE BAKED FROM SCRATCH, BUT NOT EVERYONE HAS THE TIME. SO OUR PREMIUM BAKING MIXES ARE MADE WITH PANTRY STAPLES YOU WOULD REACH FOR YOURSELF. THE KEY IS BOBS SIGNATURE BLEND, AN EXPERTLY CRAFTED MIX OF OUR HIGH-QUALITY FLOURS THAT HELPS YOU BAKE A DECADENT CHOCOLATE CAKE WITH A TENDER, MOIST TEXTURE THAT SLICES PERFECTLY. ITS YOUR SHORTCUT TO FOOLPROOF, SCRATCH-QUALITY BAKING, EVERY TIME

Sugar, Flour Blend (enriched Wheat Flour [wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid], Potato Starch, Potato Flour), Cocoa (processed With Alkali), Cocoa Powder, Baking Powder (sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Sea Salt, Natural Flavor

Decadent Chocolate Cake: 3 eggs; 3/4 cup water; 1/3 cup oil; 1 package Bob’s Red Mill Chocolate Cake Mix. Preheat oven to 325 degrees F. Butter or oil two 8-inch round baking pans. Whisk together eggs, melted butter or oil, and water. Add cake mix and stir until combined. Divide batter evenly between prepared baking pans. Bake until a toothpick inserted in the center of the pan comes out clean, 24-30 minutes. Cool completely before removing from pan and frosting or serving. For one 9 x 13-inch pan: Bake 23-30 minutes. Makes 10 serving. Cupcakes: Preheat oven to 350 degrees F. Oil or line a 12-cup standard muffin pan. Follow mix instructions above. Fill cups 3/4 full. Bake until a toothpick inserted in the center cupcake comes out clean, 18-22 minutes. Cool completely before removing from pan and frosting or serving. Makes 12 cupcakes.

Store in a cool, dry place.

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