Per 1/10 Package: 180 calories; 2.5 g sat fat (13% DV); 400 mg sodium (17% DV); 19 g total sugars. See nutrition facts for as baked information. Made with rich cocoa. Be happy. Eat chocolate. www.duncanhines.com. how2recycle.info. SmartLabel: Scan or call 1-800-362-9834 for more food information. Questions or comments, visit us at www.duncanhines.com or call Mon-Fri, 1-800-362-9834 (except national holidays). Please have entire package available when you call so we may gather information off the label. For more delicious inspiration, go to duncanhines.com.
Sugar, Enriched Bleached Wheat Flour (wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Emulsified Palm Shortening (palm Oil, Propylene Glycol Mono- And Diesters Of Fats And Fatty Acids, Mono- And Diglycerides, Sodium Stearoyl Lactylate), Dextrose, Leavening (sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Cocoa Powder Processed With Alkali, Contains 2% Or Less Of: Modified Food Starch, Salt, Palm Oil, Cellulose Gum, Xanthan Gum.
You Will Need: 1 cup water; 3 large eggs; 1/3 cup vegetable oil. Do not eat raw batter. Baking Instructions: Step 1. Prep: Preheat oven to 350 degrees F for metal and glass pan(s), 325 degrees F for dark or coated pan(s). Grease sides and bottom of pan(s) and flour lightly. Use baking cups for cupcakes. Step 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 pan(s) and bake immediately. Step 3. Bake: Bake in center of oven following chart below. Add 3-5 minutes for dark or coated pan(s). Cake is done when toothpick inserted comes out clean. Cake is done when toothpick inserted comes out clean. Cool cake(s) in pan on wire rack for 15 minutes. Remove cake(s) from pan and cool completely before frosting. Lower Fat Recipe: Prepare and bake following the directions above except using 3/4 cup water, 1/3 cup unsweetened applesauce and 3 eggs. High Altitude (Over 3,500 ft): Preheat oven to 350 degrees F. Stir 2 tablespoons of flour into cake mix, add 1/3 cup oil, 1 cup water and 3 large eggs. Blend as directed in step 2. Two 8-inch pans 26-30 min; 13 x 9-inch pan, baked 26-30 min; 24 cupcakes 18-21 min. Pan Size: Two 8-Inch; Bake Time: 23-28 min. Two 9-Inch; Bake Time: 22-27 min. Pan Size: 13 x 9-Inch; Bake Time: 22-27 min. Pan Size: Bundt; Bake Time: 33-36 min. Pan Size: 24 Cupcakes; Bake Time: 16-19 min.