Enriched Bleached Wheat Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Wheat Starch, Less than 2% of: Canola Oil, Sodium Bicarbonate, Sodium Aluminum Phosphate, Salt, Propylene Glycol Monoand Diesters, Mono- and Diglycerides, Dicalcium Phosphate, Monocalcium Phosphate, Palm Oil, Cellulose Gum, Sodium Stearoyl Lactylate, Xanthan Gum, Artificial Flavor, Ascorbic Acid, Natural Flavor, Color Added.
You Will Need: 1 cup water; 3 large eggs; 1/2 cup vegetable oil. Do not eat raw batter. Baking Instructions: See side of box for ingredient swaps. Step 1. Prep: Preheat oven to 350 degrees F. Spray bottom and sides of pan(s) with Pam baking spray. Use baking cups for cupcakes. Step 2. Mix: Blend cake mix, water, eggs and oil in a large bowl on low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour into pan(s) and bake immediately. Step 3. Bake: Bake on rack in center of oven following chart below. Cake is done when toothpick inserted in center comes out clean. Cool cake(s) in pan on wire rack 15 minutes. Remove cake(s) from pan and cool completely before frosting. Frost cooled cake(s) with Duncan Hines creamy chocolate frosting. High Altitude (Over 3,500 ft): Preheat oven to 350 degrees F. Add 2 tablespoons of flour into cake mix. Add 1 cup water, 3 eggs and 1/2 cup oil. Blend as directed in step 2. Bake at 350 degrees F. Two 8-inch pans 23 to 28 min; 13 x 9-inch pan 21 to 25 min; 24 cupcakes 16 to 20 min. Pan Size: Two 8-inch; Bake Time: 24-28 min. Pan Size: Two 9-inch; Bake Time: 23-28 min. Pan Size: 13 x 9 inch; Bake Time: 23-28 min. Pan Size: Bundt**; Bake Time: 33-36 min. Pan Size: 24 cupcakes; Bake Time: 18-21 min. ** Bundt is a registered trademark of Northland Aluminum Products, Inc., Minneapolis, Minnesota.
Try these ingredient swaps! Replace 1 cup of water with: 1 cup of your favorite dairy or plant-based milk. Replace 1/2 cup of vegetable oil with: 1/2 cup Greek yogurt, refined coconut oil or applesauce.
