No way! I had to go look in the pantry to see my box. I will keep my eye out for other alternatives. I love HyVee but the nearest one is in Jeff City.
If you really like choc cake, and don't mind a tiny bit of "from scratch", this is THE BEST chocolate cake I've ever had. I make it for all birthdays, and it's definately better the second day after the frosting sits on it. You can even add a little cinnamin to it and the frosting to call it "mexican" chocolate cake like my old health food store did.
Chocolate Layer Cake
Prep time: 10 minutes
Cooking time: 35 minutes (cupcakes 20 minutes)
3 cups flour
2 cups sugar
˝ cup dairy free 100% cocoa powder
2 tsp baking soda
1 tsp salt
2 cups water
2/3 cup vegetable oil
2 tbsp distilled white vinegar
2 tsp vanilla extract
Preheat oven 350 degrees. Grease (100% vegetable shortening) and flour 2 9-inch round cake pans. In large mixing bowl, combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Beat with spoon or whisk until batter is smooth and ingredients are well blended.
Pour batter into prepared cake pans. Bake in 350 oven 35 minutes or until toothpick inserted into center of cake comes out clean. Let cool in pans 10 minutes, before turning onto wire racks to cool completely.
Optional cupcake directions: Prepare as above except pour batter into 24 lined cupcake tins. Bake at 350 for 20 minutes. Cool on wire racks.
Frosting
˝ cup (1 stick) dairy-free margarine, room temperature (Fleishmans Unsalted Sticks)
2-1/2 tbsp honey
1 tsp vanilla extract
˝ cup dairy free 100% cocoa powder
2-1/2 tbsp water
2-1/2 cups powdered sugar
Place margarine, honey, and vanilla in mixing bowl. Sift cocoa into this bowl. Cream these ingredients with an electric mixer. Add water and sift powdered sugar into mixture. Beat with electric mixer on medium until well mixed. Yields enough to frost a 9-inch double layer cake, will have extra if making cupcakes. (Leftovers good on graham crackers)
