Ingredients:
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1 pkg, approx. 2½ cups (454 g) Mina's Purely Divine Chocolate Cake Mix
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½ cup (113 g) butter, margarine or vegetable oil
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1 cup (236 g) water
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2 large eggs (100 g)
VeganVersion:
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Substitute ½ cup of almond, coconut or soy milk in place of the eggs, bake as directed below.
Preparation:
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Preheat oven to 375ºF.
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Spray or oil one 9" x 9" square cake pan or one 9" round cake pan or two 8" round cake pans or one 10" tube pan or 18 cupcakes.
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Line 8" or 9" round cake pans with parchment paper cut to fit and spray again for easy removal.
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Combine all ingredients in a mixer bowl.
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Beat for two minutes on medium high, scraping down once.
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Bake for 20 minutes for 8" round cake pans.
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25-30 minutes for 9" round cake pan.
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40-45 minutes for 10" tube pan.
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25-30 minutes for 9" square pan.
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15 minutes for 18 cupcakes.
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Or until pick comes out clean.
For an even richer version:
Add 6 oz dairy or soy cream cheese to cake batter, bake as directed above.