Duncan Hines Perfectly Moist Butter Recipe Fudge Cake Mix

15.25 oz

$1.44 each($0.09 / oz)

Aisle 8

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Duncan Hines Perfectly Moist Butter Recipe Fudge Cake Mix has buttery chocolate flavor in every bite that brings the taste your family adores to the table. Topping this fudge cake with your favorite Duncan Hines frosting will raise dessert time to the next level. This butter recipe cake mix can be prepared in many shapes and sizes; use it for chocolate birthday cake, sheet cake or cupcakes. Baking your next creation is easy. Just add water, eggs and butter, then mix and pour into your pan, following the baking time for your pan's size and shape. Each box makes one 13 by 9 inch chocolate cake or 24 cupcakes. From a traditional layer 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 Butter Recipe Fudge Cake Mix
• Velvety batter bakes into a moist and flavorful chocolate cake
• Easy mix for baking your favorites, including chocolate birthday cake, sheet cake and cake pops
• Boxed cake mix makes a 9 inch layer cake, 13 by 9 inch cake or 24 cupcakes
• Add water, eggs and butter to this mix for a rich, flavorful 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
  320mg
  14%
- Potassium
  140mg
  2%
- Calcium
  0mg
  0%
- Iron
  2.2mg
  10%
- Niacin
  4%
- Riboflavin
  6%
- Thiamin
  10%
- Folate
  46mcg
  10%
^* 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
  270
- % Daily Value^*
- Cholesterol
  80mg
  27%
- Sodium
  410mg
  18%
- Potassium
  160mg
  4%
- Calcium
  30mg
  2%
- Iron
  2.4mg
  15%
- Niacin
  4%
- Riboflavin
  6%
- Thiamin
  10%
- Folate
  46mcg
  10%
^* 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 (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Dextrose, Cocoa Powder Processed with Alkali, Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate) Less than 2% of: Canola Oil, Corn Starch, Salt, Propylene Glycol Mono-and Diesters, Fractionated Palm Oil, Mono-and Diglycerides, Sodium Stearoyl Lactylate, Ascorbic Acid, Natural Flavor, Wheat Starch, Artificial Flavor.
Allergens and safety warnings
Contains: wheat.
You Will Need: 3/4 cup water. 3 large eggs. 8 tbsp melted butter. 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 melted butter in a large bowl on low speed until moistened (about 30 seconds). Beat: At medium speed for 4 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 for 15 minutes. Remove cake(s) from pan and cool completely before frosting. Frost: Cooled cake(s) with Duncan Hines Creamy Vanilla Frosting. High Altitude (over 3,500 ft): Preheat oven to 350 degrees F. Add 1/3 cup of flour into cake mix. Add 8 tbsp melted butter, 3/4 cup water and 3 eggs. Blend as directed in step 2. Bake at 350 degrees F. Two 8-inch pans 25-29 min; 13 x 9-inch pan 26-29 min; 24 cupcakes 16-20 min. Pan Size: Two 8-inch; Bake Time: 24-28 min. Pan Size: Two 9-inch; Bake Time: 22-27 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): 33-36 min. Pan Size: 24 Cupcakes; 18-21 min. Try this ingredients swap! Replace 3/4 cup of water with: 3/4 cup of your favorite dairy or plant-based milk.