15.25 oz box
Kosher
10 servings per container
Enriched Bleached Wheat Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Dextrose, Cocoa (Processed With Alkali), Leavening Sodium Bicarbonate, Sodium Aluminum Phosphate Monocalcium Phosphate), Less Than 2% Of: Carob Powder, Modified Corn Starch, Canola Oil, Salt, Propylene Glycol Mono- And Diesters, Palm Oil, Mono- And Diglycerides, Cellulose Gum, Sodium Stearoyl Lactylate, Xanthan Gum, Ascorbic Acid, Natural Flavor, Artificial Flavor, Wheat Starch.
Contains: wheat.
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Per 1/10 Package: 170 calories; 0.5 g sat fat (3% DV); 370 mg sodium (16% DV); 18 g added sugars (36% DV). Perfectly moist. No artificial dyes*. See nutrition facts for as prepared information. Spread with creamy chocolate ganache. * No FD&C colors. SmartLabel: Scan for more food information or call 1-800-362-9834. For more delicious inspiration, go to duncanhines.com. Questions or comments, visit us at www.duncanhines.com or call 1-800-362-9834.
You Will Need: 1 cup water; 3 large eggs; 1/2 cup vegetable oil. Do not eat raw batter. Baking Instructions: See side of box for ingredient swaps. Step 1 Prep: Preheat oven to 350 degrees 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 15 minutes. Remove cake(s) from pan and cool completely before frosting. Frost cooled cake(s) with Duncan Hines Creamy Chocolate Frosting. High Altitude (Over 3,500 ft): Preheat oven to 350 degrees 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 degrees F. Two 8-inch pans 26 to 30 min; 13 x 9-inhch pan 26 to 30 min; 24 cupcakes 18 to 21 min. Pan Size: Two 8-inch; 24-28 min bake time. Pan Size: Two 9-inch; 24-29 min bake time. Pan Size: 13 x 9 inch; 26-31 min bake time. Pan Size: Bundt**; 33-36 min bake time. Pan Size: 24 cupcakes; 18-21 min bake time. ** Bundt is a registered trademark of Northland Aluminum Products, Inc., Minneapolis, Minnesota. Try these ingredient swaps! Replace 1 cup of water with: 1 cup of your favorite dairy or plant-based milk. Replace 1/2 cup of vegetable oil with: 1/2 cup Greek yogurt, refined coconut oil or applesauce.
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