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Duncan Hines Decadent Triple Chocolate Cake Mix
Duncan Hines Decadent Triple Chocolate Cake Mix
21 oz
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About
Details
The best cake begins with the best batter. Duncan Hines promises a smooth, velvety batter for a perfect cake every time. Visit http://www.duncanhines.com/recipes/cakes for more delicious and creative recipe ideas.
Ingredients
Sugar, Bleached Wheat Flour (wheat Flour [enriched With Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Malted Barley Flour), Cocoa Powder Processed With Alkali, Vegetable Oil Shortening (palm Oil), Dextrose, Contains 2% Or Less Of: Modified Food Starch, Salt, Leavening (sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate Monohydrate), Emulsifier (propylene Esters, Mono And Diglycerides, Sodium Stearoyl Lactylate), Natural And Artificial Flavor (maltodextrin, Cocoa Butter, Cocoa Powder, Natural And Artificial Flavoring, Butter [cream, Salt], Leucine, Caramel Color). Chocolate Pouch: Sugar, Milk Chocolate Chunks (sugar, Whole Milk Powder, Cocoa Butter, Chocolate Liquor, Butter, Soya Lecithin, Artificial Flavor [vanillin]), Cocoa Processed With Alkali, Modified Food Starch, Vegetable Oil Shortening (palm Oil). Contains 2% Or Less Of: Salt, Maltodextrin, Natural And Artificial Flavor, Karaya Gum, Polysorbate 60, Cysteine, Guar And Xanthan Gum, Colored With (caramel Color), Soy Lecithin.
Directions
You Will Need: eggs; water; vegetable oil. Chocolate Pouch: 1/3 cup water. Cake Mix: 3 large eggs; 1 cup water; 1/3 cup oil. Baking Instructions: Baking: 1. Prep: Preheat oven to 350 degrees F for metal and glass pans. 325 degrees F for dark or coated pans. Grease sides and bottom of each pan with shortening or oil spray. Flour lightly. 2. Mix: Empty contents of chocolate pouch into a small bowl. Stir 1/3 cup water into bowl with chocolate pouch. Stir until mix thickens. Set aside. 3. Mix: Empty cake mix into large bowl. Stir eggs, 1 cup water and oil into dry mix until moistened (about 50 strokes). Pour batter into prepared pan. Spoon chocolate mixture from Step 2 randomly onto surface of batter. For Bundt cake, swirl chocolate mixture into cake batter. Swirl the chocolate mixture into the surface of the cake using a knife or spatula. 4. Bake: Bake in center of oven at 350 degrees F following chart below. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. Cool cakes in pan on wire rack for 15 minutes before removing. Cool completely before frosting. 2 8-inch pan size: 28-30 min. bake time. Single layer 9-inch pan size: 40-45 min. bake time. 13 x 9-inch pan size: 27-30 min. bake time. Bundt pan size: 33-36 min. bake time. High Altitude Baking (Over 3,500 ft): Stir 2 tablespoons of flour into cake mix and follow directions above.
Warnings
Contains: wheat, milk, soy, manufactured on equipment that also processes tree nuts.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 200
- Total Fat 4.5g7%
- Saturated Fat 2.5g13%
- Trans Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 1.5g
- Cholesterol 0mg0%
- Sodium 280mg12%
- Total Carbohydrate 39g13%
- Dietary Fiber 2g8%
- Sugars 25g
- Protein 3g
Details
The best cake begins with the best batter. Duncan Hines promises a smooth, velvety batter for a perfect cake every time. Visit http://www.duncanhines.com/recipes/cakes for more delicious and creative recipe ideas.
Ingredients
Sugar, Bleached Wheat Flour (wheat Flour [enriched With Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Malted Barley Flour), Cocoa Powder Processed With Alkali, Vegetable Oil Shortening (palm Oil), Dextrose, Contains 2% Or Less Of: Modified Food Starch, Salt, Leavening (sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate Monohydrate), Emulsifier (propylene Esters, Mono And Diglycerides, Sodium Stearoyl Lactylate), Natural And Artificial Flavor (maltodextrin, Cocoa Butter, Cocoa Powder, Natural And Artificial Flavoring, Butter [cream, Salt], Leucine, Caramel Color). Chocolate Pouch: Sugar, Milk Chocolate Chunks (sugar, Whole Milk Powder, Cocoa Butter, Chocolate Liquor, Butter, Soya Lecithin, Artificial Flavor [vanillin]), Cocoa Processed With Alkali, Modified Food Starch, Vegetable Oil Shortening (palm Oil). Contains 2% Or Less Of: Salt, Maltodextrin, Natural And Artificial Flavor, Karaya Gum, Polysorbate 60, Cysteine, Guar And Xanthan Gum, Colored With (caramel Color), Soy Lecithin.
Directions
You Will Need: eggs; water; vegetable oil. Chocolate Pouch: 1/3 cup water. Cake Mix: 3 large eggs; 1 cup water; 1/3 cup oil. Baking Instructions: Baking: 1. Prep: Preheat oven to 350 degrees F for metal and glass pans. 325 degrees F for dark or coated pans. Grease sides and bottom of each pan with shortening or oil spray. Flour lightly. 2. Mix: Empty contents of chocolate pouch into a small bowl. Stir 1/3 cup water into bowl with chocolate pouch. Stir until mix thickens. Set aside. 3. Mix: Empty cake mix into large bowl. Stir eggs, 1 cup water and oil into dry mix until moistened (about 50 strokes). Pour batter into prepared pan. Spoon chocolate mixture from Step 2 randomly onto surface of batter. For Bundt cake, swirl chocolate mixture into cake batter. Swirl the chocolate mixture into the surface of the cake using a knife or spatula. 4. Bake: Bake in center of oven at 350 degrees F following chart below. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. Cool cakes in pan on wire rack for 15 minutes before removing. Cool completely before frosting. 2 8-inch pan size: 28-30 min. bake time. Single layer 9-inch pan size: 40-45 min. bake time. 13 x 9-inch pan size: 27-30 min. bake time. Bundt pan size: 33-36 min. bake time. High Altitude Baking (Over 3,500 ft): Stir 2 tablespoons of flour into cake mix and follow directions above.
Warnings
Contains: wheat, milk, soy, manufactured on equipment that also processes tree nuts.
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