Duncan Hines Perfectly Moist Dark Chocolate Fudge Cake Mix, 15.25 oz

Duncan Hines Perfectly Moist Dark Chocolate Fudge Cake Mix, 15.25 oz

Duncan Hines Perfectly Moist Dark Chocolate Fudge Cake Mix makes a moist and delicious dark chocolate cake that is sure to become a family favorite. The smooth and velvety cake batter makes it easy to bake a perfectly moist cake every time. Simply add water, egg whites and vegetable oil to the baking mix and stir to combine. Pour into a pan and bake for the recommended time in the instructions. Prepare this dark chocolate fudge cake mix to make chocolate cake waffles, a decadent layer cake with frosting or add sprinkles for a festive birthday cake. You can also use it as a cupcake mix, or to make fun cake creations like cake pops. This certified Kosher boxed cake mix makes one 8 or 9 inch layer cake, one 13 x 9 inch sheet cake or 24 cupcakes. From birthday cake to single serve desserts, Duncan Hines has you covered when you're ready to bake and create. Bake someone happy!

Recipe

You will need:
1 cup water
3 large eggs
1/2 cup vegetable oil

Baking instructions:
Step 1. Prep
Preheat oven to 350°F.
Spray bottom and sides of pan(s) with Pam® Baking Spray. Use baking cups for cupcakes.
Step 2. Mix
Blend cake mix, water, eggs and oil in a large bowl on low speed until moistened (about 30 seconds).
Beat at medium speed for 2 minutes.
Pour into pan(s) and bake immediately.
Step 3. Bake
Bake on rack in center of oven following chart below. Cake is done when toothpick inserted in center comes out clean.
Cool cake(s) in pan on wire rack for 15 minutes. Remove cake(s) from pan and cool completely before frosting.
Frost cooled cake(s) with duncan Hines® Creamy Dark Chocolate Frosting.

High altitude (over 3,500 ft): Preheat oven to 350°F. Add 2 tablespoons of flour into cake mix. Add 1 cup water, 3 eggs and 1/2 cup oil. Blend as directed in step 2. Bake at 350°F. Two 8-inch pans 26 to 30 min; 13 x 9-inch pan 26 to 30 min; 24 cupcakes 16 to 20 min.

Pan size: two 8-inch; Bake time: 24-28 min
Pan size: two 9-inch; Bake time: 24-29 min
Pan size: 13 x 9 inch; Bake time: 26-31 min
Pan size: Bundt®; Bake time: 33-36 min
Pan size: 24 cupcakes; Bake time: 18-21 min

Kosher, No Artificial Ingredients, No High Fructose Corn Syrup

Serving size: 43 gram

Ingredients: Enriched Bleached Wheat Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Cocoa Powder (Processed With Alkali), Dextrose, Leavening (Sodium Bicarbonate, Dicalcium Phosphate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Less Than 2% of Wheat Starch, Canola Oil, Salt, Carob Powder, Propylene Glycol Mono- and Diesters, Palm Oil, Mono- and Diglycerides, Cellulose Gum, Sodium Stearoyl Lactylate, Xanthan Gum, Ascorbic Acid, Natural Flavor

Contains: Gluten, Wheat

Calories: 170 calorie
Total fat: 2 gram (3%)
Saturated fat: 0.5 gram (3%)
Trans fat: 0 gram
Cholesterol: 0 milligram (0%)
Sodium: 490 milligram (21%)
Total carbohydrate: 35 gram (13%)
Dietary fiber: 2 gram (7%)
Total sugars: 18 gram
Added sugars: 18 gram (36%)
Protein: 2 gram
Vitamin d: 0.9 microgram (4%)
Calcium: 70 milligram (6%)
Iron: 2.2 milligram (10%)
Potassium: 190 milligram (4%)
Thiamin: 0.12 milligram (10%)
Riboflavin: 0.08 milligram (6%)
Niacin: 0.8 milligram (6%)
Folate: 70 microgram (20%)
Folic acid: 26 microgram