Hill Country Fare German Chocolate Moist Cake Mix

16.5 oz

$1.29 each($0.08 / oz)

Aisle 8

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Take your family back to simpler times with our Hill Country Fare Moist Cake Mixes! This German Chocolate cake is easy to prepare, all you need is water, eggs and oil to create a cake sure to please.

Highlights

Nutrition Facts
12 servings per container
Serving Size
1/12 PACKAGE (39g)
- Amount Per Serving
  Calories
  150
- % Daily Value^*
- Total Fat
  3g
  4%
- Saturated Fat
  1.5g
  6%
- Trans Fat
  0g
- Polyunsaturated Fat
  0.5g
- Monounsaturated Fat
  1g
- Cholesterol
  0mg
  0%
- Sodium
  330mg
  15%
- Total Carbohydrate
  31g
  11%
- Dietary Fiber
  1g
  4%
- Total Sugars
  17g
- Includes Added Sugars
  17g
  33%
- Protein
  2g
- Vitamin D
  0mcg
  0%
- Calcium
  40mg
  4%
- Iron
  1mg
  6%
- Potassium
  60mg
  0%
^* 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
12 servings per container
Serving Size
1/12 PACKAGE (39g)
- Amount Per Serving
  Calories
  250
- % Daily Value^*
- Total Fat
  13g
  17%
- Saturated Fat
  2.5g
  12%
- Trans Fat
  0g
- Polyunsaturated Fat
  3.5g
- Monounsaturated Fat
  7g
- Cholesterol
  45mg
  16%
- Sodium
  350mg
  15%
- Total Carbohydrate
  31g
  11%
- Dietary Fiber
  1g
  4%
- Total Sugars
  17g
- Includes Added Sugars
  17g
  33%
- Protein
  3g
- Vitamin D
  0mcg
  0%
- Calcium
  50mg
  4%
- Iron
  1.4mg
  8%
- Potassium
  80mg
  0%
^* 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 FLOUR (BLEACHED WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, DEXTROSE, COCOA (PROCESSED WITH ALKALI), VEGETABLE SHORTENING ([CONTAINS ONE OR MORE OF: PALM OIL AND/OR SOYBEAN OIL], PROPYLENE GLYCOL MONO- AND DIESTERS OF FATTY ACIDS, MONO- AND DIGLYCERIDES, SOY LECITHIN, CITRIC ACID [PRESERVATIVE]), MODIFIED CORN STARCH, LEAVENING (BAKING SODA, MONOCALCIUM PHOSPHATE, SODIUM ALUMINUM PHOSPHATE), CONTAINS 2% OR LESS OF: SALT, CELLULOSE GUM, GUAR GUM, ARTIFICIAL FLAVOR.
Allergens and safety warnings
DO NOT CONSUME/EAT RAW CAKE BATTER. KEEP IN A COOL, DRY PLACE. Contains: WHEAT, SOY MANUFACTURED IN A FACILITY THAT PROCESSES MILK, EGGS, WALNUTS, PEANUTS
YOU WILL NEED: 1 CUP WATER | 3 EGGS | 1/2 CUP OIL 1. Preheat oven to 350'F for metal and glass pans, 325'F for dark or coated pans. Generously grease pans and dust with flour. 2. Combine: CAKE MIX, 1 cup WATER, 3 EGGS and 1/2 cup OIL at low speed until moistened. Beat 2 minutes at medium speed or 450 strokes by hand. Pour batter into pans. 3. Bake at 350'F following chart below. Add 3-5 minutes to bake time for dark or coated pans. Cake is done if toothpick inserted in center comes out clean. Do not test for doneness by touching with finger. Cool cake in pan 10 to 20 minutes (tube pan 25 min.). Remove from pan and cool top side up. Frost when completely cooled. Store loosely covered. Two 8" round layers 30-35 minutes Two 9" round layers 25-30 minutes One 13"x9" pan 30-35 minutes One 10" or fluted tube pan 40-50 minutes 24 cupcakes (fill 1/2 full) 15-20 minutes RECIPE SUGGESTIONS: GOOEY CARAMEL PECAN CAKE Prep Time: 10 minutes Bake Time: 45 minutes Chill Time: 30 minutes You Will Need: 1 box HILL COUNTRY FARE GERMAN CHOCOLATE CAKE MIX 1 bag (14 oz) CARAMELS 1/2 cup H-E-B EVAPORATED MILK 1 cup HILL COUNTRY FARE CHOPPED PECANS 1 bag (6 oz) semisweet CHOCOLATE CHIPS ICE CREAM, if desired 1. Preheat oven to 350'F. (325'F for dark or nonstick pan.) 2. Grease and lightly flour 13x9-inch pan, or spray with baking spray with flour. 3. Make cake batter as directed on box. Pour half of the batter into pan. Bake 18 minutes. Refrigerate remaining batter. 4. Meanwhile, in 1 quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. 5. Bake 24-26 minutes or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Serve with ice cream.