Directions: 1. Remove pouch of Krusteaz Professional Ready to Bake Chocolate Cake Muffin Batter from refrigerator; no slacking required. 2. For Cakes: Prepare pan by lightly greasing, lining with parchment paper and then lightly greasing the parchment paper. If using a pan extender (recommended), lightly grease sides of pan extender. 3. For Muffins: Line muffin pan with liners (recommended). If liners are not used, lightly grease each muffin cup. 4. For Cakes: Cut open one end of pouch and squeeze batter into prepared pan. Spread batter evenly in pan. 6. For Muffins: Cut open one end of pouch and squeeze batter into large bowl. Using a #20 scoop, scoop batter into prepared muffin pans filling each cup 2/3 full. 6. Bake according to chart. Turn half-sheet pan and muffins halfway through baking time. Check for doneness using toothpick and add additional bake time, if needed. Do not eat raw batter. Use batter within 7 days of opening. Store leftover batter in refrigerator in airtight container. Tips: Pan extenders help create a more uniform bake-out with enhanced evenness and height. Use double liners for fuller muffins. Add your favorite inclusions to create your own unique creation. We recommend adding your inclusions prior to baking. Pan Size: Half sheet pan (16 x 12 x 1 inch); Scale: 66 oz batter; Convection Oven: 300 degrees F 25-35 minutes (turn halfway); Standard Oven: 350 degrees F 25-35 minutes; Full Batch Yield: 1, 16 x 12 x 1-inch pan. Pan Size: Round pans (9 inch); Scale: 22 oz batter; Convection Oven: 300 degrees F 25-30 minutes (turn halfway); Standard Oven: 350 degrees F 25-30 minutes; Full Batch Yield: 3, 9-inch layer pans. Pan Size: Standard muffin pan; Scale: 2.2 oz batter (#20 scoop); Convection Oven: 325 degrees F 20-25 minutes (turn halfway); Standard Oven: 375 degrees F 18-23 minutes; Full Batch Yield: 2-1/2 dozen.