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Duncan Hines Cake Mix, Confetti
Duncan Hines Cake Mix, Confetti
16.5 oz
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About
Details
Deliciously moist cake mix. Per 1/2 Package: 160 calories; 1 g sat fat (5% DV); 230 mg sodium (10% DV); 230 mg sodium (10% DV); 18 g sugars. Wilton - as recommended in Wilton Method Classes. For creative recipe ideas and baking tips, go to: duncanhines.com. The Duncan Hines Promise: The best cakes begin with the best batter. Duncan Hines promises a smooth, velvety batter for a perfect cake every time.
Ingredients
Sugar, Enriched Bleached Wheat Flour (flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening (partially Hydrogenated Soybean Oil, Propylene Glycol Mono- And Diesters Of Fats, Mono- And Diglycerides), Sprinkles (sugar, Corn Syrup, Corn Cereal, Modified Corn Starch, Partially Hydrogenated Vegetable Oil [cottonseed And/or Soybean], Red 40, Yellow 6, Yellow 5, Blue 1), Wheat Starch, Leavening (sodium Bicarbonate, Sodium Aluminum Phosphate, Dicalcium Phosphate, Monocalcium Phosphate). Contains 2% Or Less Of: Modified Food Starch, Dextrose, Salt, Natural And Artificial Flavor, Soy Lecithin, Guar Gum, Xanthan Gum.
Directions
You Will Need: Egg White Recipe: 3 large egg whites; 1 cup water; 3 tablespoons vegetable oil. Whole Egg Recipe: 3 large eggs; 1 cup water; 3 tablespoons vegetable oil. Baking: 1. Prep: Preheat oven to 350 degrees F for metal and glass pans, 325 degrees F for dark or coated pans (Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean.). Grease sides and bottom of each pan with shortening or oil spray. Flour lightly. (Use baking cups for cupcakes.) 2. Mix: Blend cake mix, water, oil and eggs in a large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour batter in pans and bake immediately. 3. Bake: Bake 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 in pan on wire rack for 15 minutes. Cool completely before frosting. Pan Size: 2 8-inch, Bake Time: 26-31 min. Pan Size: 2 9-inch, Bake Time: 23-28 min. Pan Size: 13x9-inch, Bake Time: 23-28 min. Pan Size: Bundt, Bake Time: 33-36 min. Pan Size: 24 Cupcakes, Bake Time: 18-21 min. Lower Fat Recipe: Prepare and bake following the directions above except using 3/4 cup water, 1/3 cup unsweetened applesauce and 3 egg whites. Reduce baking time 1-2 minutes. High Altitude (Over 3,500 ft): Heat oven to 350 degrees F. Stir 2 tbs flour into mix. If preparing egg white recipe, use 1/4 cup oil and mix as directed above. If preparing whole egg recipe, use 3 tbs oil and mix as directed above. Bake at 350 degrees F: Two 8-inch Pans: 28-31 min; Two 9-inch Pans: 26-30 min; 13x9 inch Pan: 27-31 min; Bundt Pan: 35-40 min; 24 Cupcakes: 14-16 min.
Warnings
Contains: soy, wheat.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 160
- Total Fat 3g5%
- Saturated Fat 1g5%
- Trans Fat 0g
- Polyunsaturated Fat 0.5g
- Monounsaturated Fat 0.5g
- Cholesterol 0mg0%
- Sodium 230mg10%
- Total Carbohydrate 31g10%
- Dietary Fiber 0g0%
- Sugars 18g
- Protein 1g
Details
Deliciously moist cake mix. Per 1/2 Package: 160 calories; 1 g sat fat (5% DV); 230 mg sodium (10% DV); 230 mg sodium (10% DV); 18 g sugars. Wilton - as recommended in Wilton Method Classes. For creative recipe ideas and baking tips, go to: duncanhines.com. The Duncan Hines Promise: The best cakes begin with the best batter. Duncan Hines promises a smooth, velvety batter for a perfect cake every time.
Ingredients
Sugar, Enriched Bleached Wheat Flour (flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening (partially Hydrogenated Soybean Oil, Propylene Glycol Mono- And Diesters Of Fats, Mono- And Diglycerides), Sprinkles (sugar, Corn Syrup, Corn Cereal, Modified Corn Starch, Partially Hydrogenated Vegetable Oil [cottonseed And/or Soybean], Red 40, Yellow 6, Yellow 5, Blue 1), Wheat Starch, Leavening (sodium Bicarbonate, Sodium Aluminum Phosphate, Dicalcium Phosphate, Monocalcium Phosphate). Contains 2% Or Less Of: Modified Food Starch, Dextrose, Salt, Natural And Artificial Flavor, Soy Lecithin, Guar Gum, Xanthan Gum.
Directions
You Will Need: Egg White Recipe: 3 large egg whites; 1 cup water; 3 tablespoons vegetable oil. Whole Egg Recipe: 3 large eggs; 1 cup water; 3 tablespoons vegetable oil. Baking: 1. Prep: Preheat oven to 350 degrees F for metal and glass pans, 325 degrees F for dark or coated pans (Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean.). Grease sides and bottom of each pan with shortening or oil spray. Flour lightly. (Use baking cups for cupcakes.) 2. Mix: Blend cake mix, water, oil and eggs in a large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour batter in pans and bake immediately. 3. Bake: Bake 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 in pan on wire rack for 15 minutes. Cool completely before frosting. Pan Size: 2 8-inch, Bake Time: 26-31 min. Pan Size: 2 9-inch, Bake Time: 23-28 min. Pan Size: 13x9-inch, Bake Time: 23-28 min. Pan Size: Bundt, Bake Time: 33-36 min. Pan Size: 24 Cupcakes, Bake Time: 18-21 min. Lower Fat Recipe: Prepare and bake following the directions above except using 3/4 cup water, 1/3 cup unsweetened applesauce and 3 egg whites. Reduce baking time 1-2 minutes. High Altitude (Over 3,500 ft): Heat oven to 350 degrees F. Stir 2 tbs flour into mix. If preparing egg white recipe, use 1/4 cup oil and mix as directed above. If preparing whole egg recipe, use 3 tbs oil and mix as directed above. Bake at 350 degrees F: Two 8-inch Pans: 28-31 min; Two 9-inch Pans: 26-30 min; 13x9 inch Pan: 27-31 min; Bundt Pan: 35-40 min; 24 Cupcakes: 14-16 min.
Warnings
Contains: soy, wheat.
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