Duncan Hines Perfectly Moist Devil's Food Cake Mix

15.25 oz

$1.44 each($0.09 / oz)

Aisle 8

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Celebrating is simple with Duncan Hines Perfectly Moist Devil's Food Cake Mix. Rich chocolate flavor and a moist crumb helps you create the kind of chocolate dessert your family loves. With Duncan Hines, your creativity is the spark for delicious baking, from cake pops to chocolate cupcakes. Just add water, eggs and vegetable oil to this devil's food chocolate cake mix. Beat the batter and pour into your preferred pan size, baking for up to 36 minutes. This boxed cake mix makes one 9 inch layer cake or 24 cupcakes. From rich chocolate cake to single serve desserts, Duncan Hines has you covered when you’re ready to bake and create.
• One 15.25 oz box of Duncan Hines Perfectly Moist Devil's Food Cake Mix
• Rich, moist chocolate flavor that will please everyone
• Easy baking for chocolate desserts like layer cake, cake pops and cupcakes
• Devil's food chocolate cake mix makes one 13 by 9 inch chocolate cake or 24 cupcakes
• Just add water, eggs and vegetable oil for a ready-to-bake batter

Highlights

Nutrition Facts
Per 1/10 dry mix
10 servings per container
Serving Size
0.10 package
- Amount Per Serving
  Calories
  170
- % Daily Value^*
- Total Fat
  4g
  5%
- Saturated Fat
  2.5g
  13%
- Trans Fat
  0g
- Cholesterol
  0mg
  0%
- Sodium
  370mg
  16%
- Total Carbohydrate
  33g
  12%
- Dietary Fiber
  1g
  4%
- Total Sugars
  18g
- Includes Added Sugars
  16g
  32%
- Protein
  2g
- Vitamin D
  0mcg
  0%
- Calcium
  30mg
  2%
- Iron
  1.2mg
  6%
- Potassium
  0mg
  0%
- Folate
  70mcg
  15%
- Folic Acid
  26mcg
- Niacin
  6%
- Riboflavin
  8%
- Thiamin
  8%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition Facts
Per 1/10 baked cake
0 servings per container
Serving Size
0.10 package
- Amount Per Serving
  Calories
  260
- % Daily Value^*
- Total Fat
  13g
  17%
- Saturated Fat
  4g
  20%
- Trans Fat
  0g
- Cholesterol
  65mg
  22%
- Sodium
  390mg
  17%
- Total Carbohydrate
  34g
  12%
- Dietary Fiber
  1g
  4%
- Total Sugars
  19g
- Includes Added Sugars
  16g
  32%
- Protein
  4g
- Vitamin D
  0mcg
  0%
- Calcium
  40mg
  4%
- Iron
  1.4mg
  8%
- Potassium
  100mg
  2%
- Folate
  55mcg
  15%
- Folic Acid
  18mcg
- Niacin
  6%
- Riboflavin
  8%
- Thiamin
  8%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
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), Cocoa Powder Processed with Alkali, Dextrose, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate Monohydrate), Contains 2% or Less of Each of: Modified Food Starch, Salt, Cellulose Gum, Xanthan Gum, Artificial Flavor.
Allergens and safety warnings
Wheat
You Will Need: 1 cup water. 3 large eggs. 1/3 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 for metal and glass pan(s), 325 degrees F for dark or coated pan(s) (Add 3-5 minutes to bake time for dark or coated pan(s). Cake is done when toothpick inserted in center comes out clean). Grease sides and bottom of pan(s) and flour lightly. Use baking cups of 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 following chart below. Cool cake(s) in pan on wire rack for 15 minutes. Remove cake(s) from pan and cool completely before frosting. High altitude (Over 3,500 ft): Preheat oven to 350 degrees F. Add 2 tablespoons of flour into cake mix. Add 1/3 cup oil, 1 cup water and 3 eggs. Blend as directed in step 2. Bake at 350 degrees F. 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: 26-31 min; Pan Size: Two 9-inch; Bake Time: 24-29 min; Pan Size: 13 x 9 inch; Bake Time: 26-31 min; Pan Size: Bundt (Bundt is a registered trademark of northland aluminum products, inc., Minneapolis, Minnesota); Bake Time: 33-36 min; Pan Size: 24 cupcakes; Bake Time: 18-21 min. Perfectly moist swaps. Try these ingredient swaps! Replace 1 cup of water with: 1 cup of your favorite dairy or plant-based milk. Replace 1/3 cup of vegetable oil with: 1/3 cup Greek yogurt, refined coconut oil or applesauce. Spread with creamy chocolate ganache.