If playing favorites is wrong, then we don’t want to be right… ’cause this Organic Chocolate Cake Mix is definitely “the one.” Miss Jones’ recipe for moist, cocoa-packed cake is deliciously dark, and BFFs with our rich, creamy Organic Chocolate Frosting. Whether you’re layering up cakes or baking cupcakes for the crew—this mix won’t disappoint!

Organic Cane Sugar Organic Wheat Flour Organic Cocoa Powder Ogranic Tapioca Starch Baking Powder (sodium Acid Pyrophosphate, Baking Soda, Non-gmo Corn Starch, Monocalcium Phosphate) Cream Of Tartar Baking Soda Sea Salt Natural Vanilla Flavor

Instructions: Heat oven to 350F. Line pan with cupcake liners or lightly grease and flour the sides of bottom of each pan. Whisk together eggs, milk, butter, and cake mix until just combined, scraping the sides of the bowl as needed. Divide evenly between pans or fill cupcake liners 2/3 full. Bake cakes in the center of the oven as directed below or until a toothpick inserted in the middle comes out clean. Cool completely before frosting. Pan Size: 18 cupcakes; Bake Time: 14-18 min. Pan Size: 48 mini cupcakes; Bake Time: 7-10 min. Pan Size: Two 9 inch rounds; Bake Time: 22-25 min. Pan Size: Two 8 inch rounds; Bake Time: 25-30 min. High Altitude Instructions: Follow instructions above and bake at 350 F for the following amounts of time: 18-24 cupcakes for 13-15 minutes; two 9 inch cake rounds for 16-20 minutes; or two 8 inch cake rounds for 18-22 minutes. Dairy Free Instructions: Use 3 eggs, 1 cup water or plant-based milk, and 1/2 cup oil. Follow instructions above and bake as directed. Vegan Instructions: Stir together 3 tablespoons ground flax and 9 tablespoons water. Let sit for 2 minutes and then stir in 1 cup water or plant-based milk and 1/2 cup oil (canola, coconut, or grapeseed). Follow the instructions above and bake as directed. Need a little more lift? We suggest using 8 inch pans. Pro Tip: Use two cake mixes and frostings to create a stunning three – or four – layer cake.