Duncan Hines Signature

Cake Mix, Fudge Marble

Nutritional Info

Nutrition Facts

12 servings per container
Serving Size: 0.083 package (39 g)

 mixbaked cake using basic recipebaked cake using lower fat recipe
     Calories from Fat259040

Amount Per Serving and/or % Daily Value*

Total Fat3 g (5%)10 g (15%)4.5 g (7%)
     Saturated Fat1 g (5%)2.5 g (13%)1.5 g (8%)
     Polyunsaturated Fat.5 g4.5 g1 g
     Monounsaturated Fat.5 g2.5 g1 g
     Trans Fat0 g0 g0 g
Cholesterol0 mg (0%)55 mg (18%)55 mg (18%)
Sodium240 mg (10%)260 mg (11%)250 mg (10%)
Total Carbohydrate31 g (10%)31 g (10%)32 g (11%)
     Dietary Fiber0 g (0%)0 g (0%)0 g (0%)
     Sugars18 g18 g19 g
Protein1 g3 g3 g

Vitamin A0%0%0%
Vitamin C0%0%0%

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

16.5 oz.

for Personal Shopping

Product Details

Deliciously moist cake mix. 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. For questions or comments please call toll free 1-800-362-9834.


Mix: 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), Leavening (Sodium Bicarbonate, Dicalcium Phosphate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Contains 2% or Less of: Wheat Starch, Salt, Dextrose, Polyglycerol Esters of Fatty Acids Cellulose Gum, Artificial Flavors, Xanthan Gum, Colored with (Yellow 5 Lake, Red 40 Lake). Fudge Marble Packet: Sugar, Cocoa Powder Processed with Alkali, Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Leavening (Sodium Bicarbonate, Monocalcium Phosphate).


Contains: wheat. Manufactured on equipment that also processes tree nuts.


You Will Need: 3 large eggs; 1 cup water; 1/3 cup vegetable oil. 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 insert 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. Measure 1 cup batter into pans. Pour remaining batter into pans. Blend cocoa from small mix packet with the cup of batter in small bowl. Spoon onto batter in pans. Swirl with knife 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 eggs. Reduce baking time 1-2 minutes. High Altitude: (Over 3,500 ft) Heat oven to 375 degrees F. Stir 1/3 cup flour into mix. Use 1 cup water, 1/4 cup oil and 3 large eggs. Mix as directed above. Bake at 375 degrees F: Two 9-inch pans 27-30 min; 13x9 inch pan 28-32 min; Bundt pan 34-38 min; 24 cupcakes 14-17 min.

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