2 cups Rayne’s Mill Buttermilk Pancake Mix

1/2 cup butter (melted)

1/3 cup unsweetened cocoa powder

1/2 cup vegetable oil

1 cup sugar

1/2 cup brown sugar

2 eggs

1/2 tsp vanilla extract

1 tsp baking soda

1/2 tsp salt

1/4 cup cashews (chopped)

1/4 cup pecans (chopped)

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1. Preheat oven to 350*F. Line an 8 inch square pan with baking paper.

 

2. In a large bowl, combine the melted butter, eggs, cocoa powder, sugar. vanilla extract and vegetable

    oil.

3. Sift in the cake flour, buttermilk powder, baking soda and salt and stir just until combined.

4. Pour into lined tin and sprinkle chopped cashews and pecans. Bake for 35-40 minutes. Set aside to cool

    down.