Duncan Hines Classic

Cake Mix, Deliciously Moist, Dark Chocolate Fudge

Nutritional Info

Nutrition Facts

10 servings per container
Serving Size: 0.1 package

 mix (amount in 0.1 mix)baked (amount in 0.1 baked cake using basic recip)amount in 0.1 baked cake using lower fat recipe
Calories   

Amount Per Serving and/or % Daily Value*

Total Fat   
Total Carbohydrate   
Protein   


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 Calories:2,0002,500
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

15.25 oz.

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Product Details

See nutrition facts for as baked information. Per 1/10 Package: 170 calories; 1.5 g sat fat (8% DV); 520 mg sodium (22% DV); 19 g sugars. Wilton: As recommended in Wilton Method classes. Pin this! Black Forest Torte: Find more delicious inspiration, go to pinterest.com/realduncanhines. Don't just say it. Bake it. Chunky chocolate cookies. Thank you for all you do! Chocolate Almond Coffee Cake. Welcome home! Grasshopper Cookie Bars. Congratulations! For complete recipes and tips, go to duncanhines.com. For questions or comments please call toll free 1-800-362-9834.

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), Cocoa Powder Processed with Alkali, Dextrose, Leavening (Sodium Bicarbonate, Dicalcium Phosphate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Contains 2% or Less of: Wheat Starch, Salt, Cellulose Gum, Xanthan Gum.

Warnings

Contains: wheat.

Directions

You Will Need: 1 cup water; 3 large eggs; 1/3 cup vegetable oil. Baking Instructions: Step 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). Grease sides and bottom of each pan, 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 pans and bake immediately. Step 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 cake on wire rack for 15 minutes. Remove cakes 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. 2 (8-Inch) Pan Size: 26-31 min bake time. 2 (9-Inch) Pan Size: 24-29 min bake time. 13 x 9-Inch Pan Size: 26-31 min. Bundt (Bundt is a registered trademark of Northland Aluminum Products, Inc., Minneapolis, Minnesota) Pan Size: 33-36 min. 24 Cupcakes: 18-21 min. High Altitude (Over 3,500 ft): Preheat oven to 350 degrees F. Add 2 tablespoons of flour into cake mix. Blend as directed above. Two 8-inch pans 25-29 min; two 9-inch pans 21-25 min; 13 x 9-inch pan 26-30 min; bundt pan 31-35 min; 24 cupcakes 16-20 min.

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