A tender, light chocolate cake perfect for adults and children, and ideal for snacking and celebrating! Double the recipe and bake two layers for a delicious birthday cake.
Preheat the oven to 350°F. Lightly grease an 8" square or 9" round pan; or line 12 muffin cups with cupcake papers, and spray the insides of the papers with non-stick vegetable oil spray.
Whisk together the baking mix and cocoa.
Beat the sugar, butter, vegetable oil, and vanilla together until well blended and lighter in color.
Add the eggs one at a time, mixing until just incorporated after each addition.
Stir in the baking mix alternately with the water.
Spread the batter into the prepared pan. For cupcakes, scoop batter by level 1/4 cupfuls into the prepared muffin tins; a muffin scoop works well here.
Bake the cake until a cake tester or toothpick comes out clean and the middle springs back when pressed lightly, 35 to 40 minutes for a layer, or 20 to 22 minutes for cupcakes.
Remove the cake from the oven, and set it on a rack. Allow it to cool for 5 to 10 minutes before removing it from pan.
Cool another 5 to 10 minutes before cutting into squares; or cool completely before frosting.
To ice cupcakes with the frosting shown in the photo at the top of this recipe, try a half recipe of our Super-Simple Chocolate Frosting.
Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
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