Chocolate Cherry Cake Mix

UPC 0 58336 15260 3 EGB ChocolateCherry
There’s something about putting cherry with chocolate that makes it simply irresistible! It will be hard to say no to this delectable treat!

This is not an allergen free baking line

Confectionary sugar (sucrose, cornstarch), sugar, bleached wheat flour, cocoa powder (processed with alkali), tapioca starch, natural cocoa flavor, aluminum free baking powder (sodium acid pyrophosphate, baking soda, cornstarch, monocalcium phosphate), salt, gum blend (xanthan gum, sodium alginate, guar gum), baking soda, coffee, natural vanilla flavor, natural black cherry flavor. Contains wheat. May contain soy.

EGB Chocolate Cherry Cupcake_nutritional

Baking Instructions
You will need
1/3 cup lukewarm water
1/3 cup oil
1 egg
1 6-cup muffin tin

Note: Preheat oven to 350°F. Line 6-cup muffin tin with paper liners

Baking Directions
1. MIX IT UP! Combine cake mix, egg, oil and lukewarm water in a mixing bowl. Using an electric mixer, beat on low speed to moisten, then increase speed to medium high until well blended. Pour batter into prepared pan.

2. BAKE IT UP! Bake at 350°F for 18 to 20 minutes. Cupcakes are done when a toothpick inserted into the center comes out clean.

3. SERVE ITUP! Cool 10 minutes before removing cake from pan. Cool completely before frosting.

You will need
2 tbsp milk
3 tbsp soft butter

Baking Directions
Place soft butter in bowl of electric mixer. Add frosting mix and beat until mixture is crumbly. Slowly add milk, a little at a time until creamy and spreadable consistency is reached. Spread on cooled cupcakes. ENJOY!