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Duncan Hines Perfectly Moist Devil's Food Cake Mix


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$4.49 USD
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Details

A deliciously moist Duncan Hines Cake Mix, customize this indulgent cake with with your favorite Duncan Hines frosting and a topping.


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: Modified Food Starch, Salt, Cellulose Gum, Xanthan Gum, Artificial Flavor.


Warnings

Contains: wheat.


Directions

You Will Need: 1 cup water; 3 large eggs; 1/3 cup vegetable oil. Do not eat raw batter. 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 norhtland 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 for more delicious inspiration, go to duncanhines.com.

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Duncan Hines Perfectly Moist Devil's Food Cake Mix - hot sauce market & more
Duncan Hines

Duncan Hines Perfectly Moist Devil's Food Cake Mix

$4.49 USD

Details

A deliciously moist Duncan Hines Cake Mix, customize this indulgent cake with with your favorite Duncan Hines frosting and a topping.


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: Modified Food Starch, Salt, Cellulose Gum, Xanthan Gum, Artificial Flavor.


Warnings

Contains: wheat.


Directions

You Will Need: 1 cup water; 3 large eggs; 1/3 cup vegetable oil. Do not eat raw batter. 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 norhtland 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 for more delicious inspiration, go to duncanhines.com.

Size

  • 15.25
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