A delicious tasting chocolate cake that tastes like it was made from
scratch. Makes a great dessert or delicious cupcakes for a snack. A great
tasting addition for your emergency food storage or to keep on hand for your
cooking and baking needs.
Ingredients: Sugar, bleached enriched
wheat flour (wheat flour, enriched with niacin, reduced iron, thiamine
mononitrate, riboflavin, folic acid), dried whole eggs, cocoa (processed with
alkali), vegetable shortening [partially hydrogenated soybean and palm oils, propylene
glycol mono and diesters of fats and fatty acids, mono and diglycerides, soy
lecithin, TBHQ (preservative)], soybean oil, wheat starch, nonfat dry milk,
leavening (sodium bicarbonate, sodium aluminum phosphate), salt, artificial
flavor, sodium stearoyl lactylate, guar gum, cellulose gum, locust bean gum,
Contains: Wheat, dairy, egg and soy.
Add 3 ½ cups dry mix to 1 ½ cups water and 1 tbs. oil. Mix on low speed
1 minute. Scrape sides of bowl down. Blend on medium speed 2 or minutes. Pour
into a 9x13” pan or 20 cupcakes. Bake 25 minutes at 375
degrees or until springs back in center of cake.
#10 can: K133-73oz. (2070g) 73 servings
Shelf life estimates are based on industry studies
from sources deemed reputable. Since Rainy Day Foods has no control over
individual storage practices, they must disclaim any liability or warranty for
Should be stored in cool dark place- optimum
condition is 60 degrees or less- for longer storage. Storing properly in our
enameled cans and Super pail buckets, product may store 5-10 years. Bulk
products need to be repackaged for long term storage.
Packaged in a plant that handles milk, wheat, eggs,
soy, and tree nut products.