Ingredients
• All-Purpose Baking Mix | --- | 2 1/4 cups (270g)
• Granulated Sugar | --- | 1 1/2 cups (297g)
• Dutch-Process Cocoa (sifted if lumpy) | --- | 3/4 cup (64g)
• Large Eggs (room temperature) | --- | 4
• Vegetable Oil | --- | 3/4 cup (149g)
• Pure Vanilla Extract | --- | 2 teaspoons
• Water or Brewed Coffee (cooled) | --- | 1 1/4 cups (284g)

1. Preheat the oven to 350°F. Position a rack in the center of the oven.
2. Lightly grease your choice of pan(s): one 9" x 13" pan, two 8" or 9" round cake pans, or the wells of two standard muffin pans. You can also line the muffin pans with baking cups and lightly spray the baking cups with nonstick spray.
3. In a large bowl, whisk together the baking mix, sugar, and cocoa until evenly combined. Set aside.
4. In a separate bowl, whisk together the eggs, oil, vanilla, and water or coffee.
5. Pour the wet ingredients into the dry ingredients then use a flexible spatula to stir until smooth. Pour the batter into the prepared pans, dividing it evenly.
6. Bake the cake 28 to 32 minutes for a 9" x 13" pan; 30 to 35 minutes for 9" pans; 35 to 40 minutes for 8" pans; or 22 to 26 minutes for cupcakes. The chocolate cake is done when the center feels firm when gently pressed and a toothpick inserted in the center comes out clean.
7. Remove the cake from the oven. Allow the cake to cool in the pan(s) for 5 minutes before turning out onto a rack to cool completely. Serve plain, with a dusting of confectioners’ sugar or non-melting sugar, or pair with your favorite frosting.
8. Store any leftover cake in an airtight container at room temperature for several days; freeze for longer storage.