Cuisine Magazine Cake Mix

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 16
• 1 1/2 cups cake flour
• 1 1/4 cups sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable shortening
• 2 eggs
• 1 cup boiling water
• 1 teaspoon vanilla
• 2 eggs
• 1/2 cup boiling water
• 1 teaspoon vanilla
• 6 ounces semisweet chocolate, chopped
• 1 cup chopped pecans

Recipe

• 1 for the mix:.
• 2 place all ingredients in the bowl of a food processor.
• 3 process one minute.
• 4 or, combine dry ingredients in a bowl and cut in shortening until mixture resembles soft crumbs.
• 5 place in a covered, airtight container and refrigerate. will keep up to 1 month.
• 6 for the cake:.
• 7 preheat oven to 350°f.
• 8 grease and flour pan(s).
• 9 place mix in mixer bowl.
• 10 add eggs, boiling water, and vanilla.
• 11 beat at high speed 30 seconds.
• 12 pour into pans and bake:.
• 13 if using one 9"x13" pan or two 8" round cake pans, bake 20-25 minutes, or until tester comes out clean.
• 14 if using 16 cupcake cups (filled 2/3 full), bake 15-18 minutes, or until tester comes out clean.
• 15 cool in pan(s) 5 minutes, then turn out onto wire racks.
• 16 cool completely and frost as desired.
• 17 for cookies:
• 18 preheat oven to 375°f
• 19 place mix in mixer bowl.
• 20 add eggs, bowling water and vanilla.
• 21 beat until smooth.
• 22 stir in chocolate and nuts.
• 23 drop by rounded tablespoons onto greased baking sheets.
• 24 bake 12-15 minutes.
• 25 cool on wire racks.