Pamela's Luscious Chocolate Cake

1 bag of Pamela's Chocolate Cake Mix
2 large eggs
1/2 cup oil
1-1/2 cups water

Yield: see chart below (1 cake or 14 cupcakes)

Preheat oven to 350º. Hand-mix all ingredients to incorporate. DO NOT OVER MIX. (Add a 3rd egg for a lighter cake, for denser cake, use 1-1/4 cups water). Pour batter into lightly greased baking pan. Use pans and bake times listed below. Remove cake when toothpick come out almost clean.

When cool, frost with your favorite Pamela's Vanilla or Dark Chocolate Frosting, whipped cream, powdered sugar, cover with berries, or nothing at all!

Note: For a Devil's Food style cake, substitute water with light coconut milk and use 3 eggs.

Fast & Easy Dessert: Bake in greased waffle iron until waffle bounces back when touched. Remove and serve with a scoop of vanilla ice cream and chocolate sauce!

Variation:
Pamela's Chocolate Chip Cake: fold in 1 cup chocolate chips into batter for the Luscious Chocolate Cake. Frost when cooled.

Dark Chocolate Frosting

1 bag of Pamela's Dark Chocolate Frosting Mix
6 tablespoons butter or margarine, room temp/not melted
4 tablespoons water

Yield: 1-3/4 cups frosting for 1 cake.

Soften butter or margarine on medium speed. Add water and Pamela's Dark Chocolate Frosting Mix and blend together on medium for 1 to 2 minutes or until smooth. Scrap down bowl during mixing. If frosting is too thick, add more water one teaspoon at a time. Frost on cooled cake or cupcakes.

Suggestion: Add decorative toppings* or chopped nuts.

*Consumers concerned about gluten should check that all flavorings and additional ingredients added to recipes are gluten-free

Variations:
Mocha Frosting: Add 1 tablespoon freeze-dried coffee (dry form).

Chocolate Orange Frosting: Add 1 teaspoon orange flavoring* and 2 tablespoons orange zest.

Chocolate Raspberry Frosting: Add 1 teaspoon raspberry flavoring* or more to taste. Decorate with fresh raspberries.

Chocolate & Cinnamon Frosting: Add 1 teaspoon ground cinnamon or more to taste.

Pans & Bake Times

Pan Size	Bake times Preheated 350° oven	Yield
Optimum Pan two 8-inch or 9-inch rounds	24 to 30 minutes	two, 1-inch layers
one 9-inch square	34 to 40 minutes	one 2-inch high, square cake
one 9-inch x 13-inch pan	24 to 30 minutes	one 1-inch high, sheet cake
cupcake -fill 3/4 full	16 to 22 minutes	yields 14 cupcakes