Duncan Hines Signature Perfectly Moist Fudge Marble Cake Mix

15.25 oz

$1.44 each($0.09 / oz)

Aisle 8

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Perfectly moist cake mix. Great for sheet cakes, layer cakes, cupcakes, and more. Try a fudge marble loaf cake.

Highlights

Nutrition Facts
Per 1/10 dry mix
10 servings per container
Serving Size
0.10 package mix
- Amount Per Serving
  Calories
  170
- % Daily Value^*
- Total Fat
  3.5g
  4%
- Saturated Fat
  2g
  10%
- Trans Fat
  0g
- Cholesterol
  0mg
  0%
- Sodium
  330mg
  14%
- Total Carbohydrate
  34g
  12%
- Dietary Fiber
  <1g
  2%
- Total Sugars
  18g
- Includes Added Sugars
  18g
  36%
- Protein
  1g
- Vitamin D
  0mcg
  0%
- Calcium
  50mg
  4%
- Iron
  1.2mg
  6%
- Potassium
  0mg
  0%
- Niacin
  6%
- Riboflavin
  8%
- Thiamin
  8%
- Folate
  75mcg
  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
  260
- % Daily Value^*
- Total Fat
  12g
  15%
- Saturated Fat
  3.5g
  18%
- Trans Fat
  0g
- Cholesterol
  65mg
  22%
- Sodium
  350mg
  15%
- Total Carbohydrate
  34g
  12%
- Dietary Fiber
  <1g
  2%
- Total Sugars
  19g
- Includes Added Sugars
  18g
  36%
- Protein
  3g
- Vitamin D
  0mcg
  0%
- Calcium
  60mg
  4%
- Iron
  1.4mg
  8%
- Potassium
  0mg
  0%
- Niacin
  6%
- Riboflavin
  8%
- Thiamin
  8%
- Folate
  60mcg
  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
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), Leavening (Baking Soda, Sodium Aluminum Phosphate, Dicalcium Phosphate, Monocalcium Phosphate), Wheat Starch, Cocoa Powder Processed with Alkali, Salt, Palm Oil, Cellulose Gum, Xanthan Gum, Dextrose, Artificial Flavor, Yellow 5 Lake, Red 40 Lake.
Allergens and safety warnings
Contains: wheat
Bake: You Will Need: 1 cup water. 3 large eggs. 1/3 cup vegetable. Do not eat raw batter. Baking Instructions: Step 1: Prep - Preheat oven to 350 degrees F for metal and glass and pan(s), 325 degrees F for dark or coated pan(s). Grease sides and bottom of pan(s) and flour lightly. Use baking cups for 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. Measure 1 cup batter into small mixing bowl. Pour remaining batter into pan(s). Blend cocoa from small mix packet with the cup of batter in small bowl. Spoon onto batter in pan(s). Swirl with knife and bake immediately. Step 3: Bake - Bake in center of oven following chart below, add 3-5 minutes to bake time for dark or coated pan(s). 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. Lower Fat Recipe: Prepare and bake following the directions above except using 3/4 cup water, 1/3 cup unsweetened applesauce and 3 eggs. Reduce baking time 1-2 minutes. High Altitude (Over 3,500 ft): Preheat oven to 350 degrees F. Stir 2 tablespoons of flour, 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 23-28 mins; 13 x 9 inch pan baked 21-25 min; 24 cupcakes 16-20 min. Pan Size: Two 8-Inch; Bake Time: 22-27 min; Pan Size: Two 9-inch; Bake Time: 21-26 min; Pan Size: 13 x 9-inch; Bake Time: 21-26 min; Pan Size: Bundt; Bake Time: 33-36 min; Pan Size: 24 cupcakes; 16-19 min.