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Duncan Hines Signature Perfectly Moist German Chocolate Cake Mix - 15.25 Oz
Satisfy your chocolate craving with Duncan Hines Signature Perfectly Moist German Chocolate Cake Mix. Cocoa adds a rich flavor profile to this boxed cake mix, creating a smooth, velvety, moist cake that's perfect for all occasions. Use it to make your favorite chocolate dessert, from chocolate cupcakes and cake pops to chocolate cake cookies. Spread Duncan Hines Coconut Pecan Frosting on a layer cake for a classic German chocolate dessert. Prep the batter easily by adding water, eggs and vegetable oil. Baking time ranges from 16 to 36 minutes, depending on your baking pan. Each 15.25 ounce box makes a 13 by 9 inch cake or 24 cupcakes. From decadent brownie mix, to single serve desserts, Duncan Hines has you covered when you’re ready to bake and create.
- Contains cocoa for a rich, velvety flavored layer cake
- Use for cake pops, chocolate cake cookies or chocolate cupcakes for everyday and special occasions
- Boxed cake mix fills a 13 by 9 inch cake or makes 24 cupcakes
- Add eggs, water and vegetable oil for an easy chocolate dessert
Cake Mix, German Chocolate, Perfectly Moist
Per 1/10 Package: 170 calories; 2g sat fat (10% DV); 400 mg sodium (17% DV); 19 g total sugars. See nutrition facts for as baked information. Made with rich cocoa. Be happy. Eat chocolate. German chocolate cake cookies. www.duncanhines.com. how2recycle.info. SmartLabel: Scan or call 1-800-362-9834 for more food information. Questions or comments, visit us at www.duncanhines.com or call 1-800-362-9834. For more delicious inspiration, go to duncanhines.com.
|Serving size||0.1 package mix|
|Servings Per Container||10|
|Amount Per Serving||(+)|
|Calories from Fat||(-)||(-)|
|Calories from Saturated Fat|
|% Daily Value*|
|Total Fat 3.5g||4%||15%|
|Saturated Fat 22||10%||18%|
|Trans Fat 0|
|Total Carbohydrate 34g||12%||12%|
|Dietary Fiber 1g||3%||3%|
|Total Sugars 19g|
|Added Sugars 17g|
|(-) Information is currently not available for this nutrient.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**.|
|** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA.|
|Total Fat||Less than||65g||80g|
|Sat. Fat||Less than||20g||25g|
|Calories per gram:|
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), Dextrose, Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Cocoa Powder Processed with Alkali, Contains 2% or Less of: Modified Food Starch, Salt, Palm Oil Cellulose Gum, Xanthan Gum.
Warning Contains: Contains: wheat.
Directions You Will Need: 1 cup water; 3 large eggs; 1/3 cup vegetable oil. Do not eat raw batter. Baking Instructions: 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 for dark or coated pan(s). Cake is done when toothpick inserted comes out clean). 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. Pour batter in pan(s) and bake immediately. Step 3. Bake: Bake in center of oven following chart below. Add 3-5 minutes for dark or coated pan(s). Cake is done when toothpick inserted comes out clean. Cake is done when toothpick inserted 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. High Altitude (Over 3,500 ft): Preheat oven to 350 degrees F. Stir 2 tablespoons of flour into cake mix, add 1/3 cup oil, 1 cup water and 3 large 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: 23-28 min. Two 9-Inch; Bake Time: 22-27 min. Pan Size: 13 x 9-Inch; Bake Time: 22-27 min. Pan Size: Bundt (Bundt is a registered trademark of Northland aluminum products, inc. Minneapolis, Minnesota) Bake Time: 33-36 min. Pan Size: 24 Cupcakes; Bake Time: 16-19 min.
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