Duncan Hines Perfectly Moist Dark Chocolate Fudge Cake Mix

15.25 oz

$1.44 each($0.09 / oz)

Aisle 8

Victoria H‑E‑B plus!

6106 N. NAVARRO

Coupon

Buy PAM Cooking Spray, 5 - 6 oz., assorted varieties get FREE Duncan Hines Cake Mix, 15.25 oz., assorted varieties

Expires Thursday

Description

Celebrating is simple with Duncan Hines Perfectly Moist Dark Chocolate Fudge Cake Mix. Dark 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. Beat the batter and pour into your preferred pan size, baking for up to 36 minutes. This 15.25 ounce boxed cake mix makes one 9 inch layer cake or 24 cupcakes. From dark 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 Dark Chocolate Fudge Cake Mix
• Fudgy, dark chocolate flavor that will please everyone
• Easy baking for chocolate desserts like cake pops, chocolate cupcakes and dark chocolate cake
• Mix makes one 13 by 9 inch 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^*
- Cholesterol
  0mg
  0%
- Sodium
  480mg
  21%
- Potassium
  190mg
  4%
- Calcium
  70mg
  6%
- Iron
  2.2mg
  10%
- Vitamin D
  0.9mcg
  4%
- Niacin
  6%
- Riboflavin
  8%
- Thiamin
  8%
- Folate
  70mcg
  20%
^* 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
0.00
- Amount Per Serving
  Calories
  280
- % Daily Value^*
- Cholesterol
  55mg
  18%
- Sodium
  510mg
  22%
- Potassium
  210mg
  4%
- Calcium
  70mg
  6%
- Iron
  2.5mg
  15%
- Vitamin D
  0.9mcg
  4%
- Niacin
  6%
- Riboflavin
  8%
- Thiamin
  8%
- Folate
  55mcg
  15%
^* 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
Enriched Bleached Wheat Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Cocoa Powder (Processed with Alkali), Dextrose, Leavening (Sodium Bicarbonate, Dicalcium Phosphate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Contains Less than 2% of : Canola Oil, Wheat Starch, Salt, Propylene Glycol Mono- and Diesters, Fractionated Palm Oil, Mono- and Diglycerides, Sodium Stearoyl Lactylate, Xanthan Gum, Ascorbic Acid, Natural Flavor.
Allergens and safety warnings
Contains: wheat.
You will need: 1 cup water; 3 large eggs; 1/2 cup vegetable oil. Baking Instructions: 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: 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 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 Dark Chocolate Frosting. High altitude (over 3,500 ft): preheat oven to 350 degrees F. Add 2 tablespoons of flour into cake nit. 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 26 to to 30 min; 13 x 9-inch pan 26 to 30 min; 24 cupcakes 16 to 20 min. Pan Size: Two 8-inch; Bake Time: 24-28 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 cup cakes; Bake Time: 18-21 min. Do not eat raw batter. 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.