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Duncan Hines Decadent German Chocolate Cake Mix
Duncan Hines Decadent German Chocolate Cake Mix
21 oz
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About
Details
With real nuts & real coconut. Naturally and artificially flavored. Frosting not included. 0 g trans fat per serving. No hydrogenated oils. Per 1/12 Package: 210 calories; 3.5 g sat fat (18% DV); 310 mg sodium (13% DV); 23 g total sugars. See nutrition facts for as baked information. For even more delectable experiences try our other Decadent Cake Mixes. The Duncan Hines Promise: The best cakes begin with the best batter. Duncan Hines promises a smooth, velvety batter for a perfect cake every time. For questions or comments please call toll free 1-800-362-9834. For creative recipe ideas and baking tips, go to: duncanhines.com. Don't just say it. Bake it.
Ingredients
Cake Mix: (sugar, Bleached Wheat Flour (wheat Flour [enriched With Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Malted Barley Flour), Cocoa Powder Processed With Alkali, Vegetable Oil Shortening (palm Oil), Dextrose. Contains 2% Or Less Of: Leavening (sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate Monohydrate), Modified Food Starch, Salt, Emulsifier (propylene Esters, Mono And Diglycerides, Sodium Stearoyl Lactylate), Natural And Artificial Flavor (cocoa Butter, Cocoa Powder, Caramel Color)), German Chocolate Pouch (sugar, Coconut With Sodium Metabisulfite As A Preservative, Modified Food Starch, Almonds, Pecans, Vegetable Oil Shortening (palm Oil), Nonfat Dry Milk, Maltodextrin, Salt, Natural And Artificial Flavor, Colored With (caramel Color), Guar Gum, Xanthan Gum).
Directions
You Will Need: eggs; water; vegetable oil; butter. Pecan Coconut Pouch: 1/3 cup water; 2 tbsp melted butter. Cake Mix: 3 large eggs; 1 cup water; 1/3 cup vegetable oil. Baking Instructions: 1. Prep: Preheat oven to 350 degrees F for metal and glass pans. 325 degrees F for dark or coated pans. Grease sides and bottom of each pan with shortening or oil spray. Flour lightly. 2. Mix: Empty contents of pecan coconut pouch into a small bowl. Stir 1/3 cup water and 2 tablespoons melted butter into bowl with ingredient pouch. Stir until pecan coconut pouch mixture thickens. Set aside. 3. Mix: Empty cake mix into large bowl. Stir eggs, 1 cup water and oil into cake mix until moistened (about 50 strokes). Pour batter into prepared pan. Spoon pecan coconut mixture from Step 2 onto cake surface randomly. Swirl pecan coconut mixture into the surface of the cake using a knife or spatula. 4. Bake: Bake in center of oven at 350 degrees F following chart below. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. Cool cakes in pan on wire rack for 15 minutes before removing. Cool completely before frosting. 2 8-inch pan size: 28-30 min. bake time. Single layer 9-inch pan size: 42-47 min. bake time. 13 x 9-inch pan size: 27-30 min. bake time. High Altitude Baking (Over 3,500 ft): Stir 2 tablespoons of flour into cake mix and follow directions above.
Warnings
Contains: wheat, milk, tree nuts (almonds, coconut, pecans).
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 210
- Total Fat 6g8%
- Saturated Fat 3.5g18%
- Trans Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 1.5g
- Cholesterol 0mg0%
- Sodium 310mg13%
- Total Carbohydrate 37g13%
- Dietary Fiber 2g7%
- Sugars 23g
- Protein 3g
Details
With real nuts & real coconut. Naturally and artificially flavored. Frosting not included. 0 g trans fat per serving. No hydrogenated oils. Per 1/12 Package: 210 calories; 3.5 g sat fat (18% DV); 310 mg sodium (13% DV); 23 g total sugars. See nutrition facts for as baked information. For even more delectable experiences try our other Decadent Cake Mixes. The Duncan Hines Promise: The best cakes begin with the best batter. Duncan Hines promises a smooth, velvety batter for a perfect cake every time. For questions or comments please call toll free 1-800-362-9834. For creative recipe ideas and baking tips, go to: duncanhines.com. Don't just say it. Bake it.
Ingredients
Cake Mix: (sugar, Bleached Wheat Flour (wheat Flour [enriched With Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Malted Barley Flour), Cocoa Powder Processed With Alkali, Vegetable Oil Shortening (palm Oil), Dextrose. Contains 2% Or Less Of: Leavening (sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate Monohydrate), Modified Food Starch, Salt, Emulsifier (propylene Esters, Mono And Diglycerides, Sodium Stearoyl Lactylate), Natural And Artificial Flavor (cocoa Butter, Cocoa Powder, Caramel Color)), German Chocolate Pouch (sugar, Coconut With Sodium Metabisulfite As A Preservative, Modified Food Starch, Almonds, Pecans, Vegetable Oil Shortening (palm Oil), Nonfat Dry Milk, Maltodextrin, Salt, Natural And Artificial Flavor, Colored With (caramel Color), Guar Gum, Xanthan Gum).
Directions
You Will Need: eggs; water; vegetable oil; butter. Pecan Coconut Pouch: 1/3 cup water; 2 tbsp melted butter. Cake Mix: 3 large eggs; 1 cup water; 1/3 cup vegetable oil. Baking Instructions: 1. Prep: Preheat oven to 350 degrees F for metal and glass pans. 325 degrees F for dark or coated pans. Grease sides and bottom of each pan with shortening or oil spray. Flour lightly. 2. Mix: Empty contents of pecan coconut pouch into a small bowl. Stir 1/3 cup water and 2 tablespoons melted butter into bowl with ingredient pouch. Stir until pecan coconut pouch mixture thickens. Set aside. 3. Mix: Empty cake mix into large bowl. Stir eggs, 1 cup water and oil into cake mix until moistened (about 50 strokes). Pour batter into prepared pan. Spoon pecan coconut mixture from Step 2 onto cake surface randomly. Swirl pecan coconut mixture into the surface of the cake using a knife or spatula. 4. Bake: Bake in center of oven at 350 degrees F following chart below. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. Cool cakes in pan on wire rack for 15 minutes before removing. Cool completely before frosting. 2 8-inch pan size: 28-30 min. bake time. Single layer 9-inch pan size: 42-47 min. bake time. 13 x 9-inch pan size: 27-30 min. bake time. High Altitude Baking (Over 3,500 ft): Stir 2 tablespoons of flour into cake mix and follow directions above.
Warnings
Contains: wheat, milk, tree nuts (almonds, coconut, pecans).
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