Bake from Scratch® x Williams Sonoma, Fudgy Brownie Cake Mix

Summary

FLAVOR PROFILE

• Sweet chocolate, moist, chocolate chips

WHY WE LOVE IT

• We teamed up with Brian Hart Hoffman, founder and editor of the influential Bake from Scratch magazine, to create foolproof mixes with irresistible homemade flavor. A scratch-baking enthusiast since childhood, Hoffman lent his expertise to our time-saving recipe for Brownie Batter Bundt® Cake. The premium blend helps you make an ultra-rich chocolate cake with a delicately crispy crust and a fudgy center. Prep is simple – just add a few fresh ingredients and bake in your favorite Bundt pan. Finish the cake with a dusting of confectioners' sugar, ice cream or whipped cream.

NET WEIGHT

• 2 lb. 3 oz./992g.
• Makes 10-cup Bundt cake.
• Shipped fresh.
• Crafted in the USA using domestic and imported ingredients. Packaging from the USA.

Use & Care

RECEIVING INSTRUCTIONS

• Mix ships fresh at ambient temperature.
• Upon receipt, store unopened at room temperature for up to 24 months.

PREPARATION INSTRUCTIONS

Ingredients

• 1 package cake mix (included)
• 1 package chocolate chips (included)
• 3/4 cup unsalted butter, melted
• 5 eggs

Directions

• Preheat oven to 350°F (180°C). Heavily grease and flour Bundt® cake pan, making sure to get into all crevices.
• Position bowl over pan of boiling water. Pour chocolate chips in bowl to melt chocolate. In large bowl, whisk together melted butter, eggs and melted chocolate. Gradually add cake mix until combined.
• Pour batter in prepared pan. Bake for 40–45 minutes (top will be baked/crackly but inside should be very gooey). Let cool for 1 hour, then invert onto serving dish.

Ingredients

• All-purpose flour (bleached or unbleached wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), cornstarch, sugar, powdered sugar, baking powder, natural vanilla flavor, ground cinnamon, salt, nutmeg.
• Contains wheat/gluten.
• This product is prepared and packaged using machines that may come in contact with dairy, eggs, peanuts, wheat/gluten, soy, sesame, tree nuts (pecans).