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Cakes
Classic Devil's Food Cake Mix

Create a heavenly devil's food cake recipe using Duncan Hines® Devil's Food Cake Mix.

Classic Devil's Food Cake Mix
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  • Directions
  • Nutrition Facts
  • Ingredients
  • High Altitude Baking

You Will Need

  • 1 Cup Water
  • ⅓ Cup Vegetable Oil
  • 3 Large Eggs

Pan Size / Bake Time

  • 2 8": 26-31 minutes
  • 2 9": 24-29 minutes
  • 13" x 9": 26-31 minutes
  • Bundt®: 33-36 minutes**
  • 24 Cupcakes: 18-21 minutes
  • **BUNDT IS A REGISTERED TRADEMARK OF NORTHLAND ALUMINUM PRODUCTS, INC., MINNEAPOLIS, MINNESOTA

Baking Instructions

  1. PREHEAT oven to 350°F for metal and glass pan(s), 325°F for dark or coated pan(s).* GREASE sides and bottom of pan(s) and flour lightly. Use baking cups for cupcakes.
  2. 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.
  3. BAKE in center of oven at 350° F 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.
  4. Alternative Instructions

    Alternative Recipe: Prepare and bake following the directions above except using 3/4 cup water, 1/3 cup unsweetened applesauce and 3 eggs.



Nutrition Facts

Serving Size: 1/10 package (43g)
Servings per Container: 10

Amount Per Serving

Variation: Mix % DV Baked % DV
Calories: 170 260
Calories from Fat 35 120
Total Fat: 4g 6% 13g 20%
Saturated Fat 2.5g 13% 3.5g 18%
Trans Fat 0g 0g
Polyunsaturated Fat 1g 5g
Monounsaturated Fat 1g 3.5g
Cholesterol: 0mg 0% 65mg 22%
Sodium: 490mg 20% 450mg 19%
Total Carbohydrate: 33g 11% 33g 11%
Dietary Fiber 1g 4% 1g 4%
Sugars 19g 19g
Protein: 2g 4g
Vitamin A: 0% 0%
Vitamin C: 0% 0%
Calcium: 2% 6%
Iron: 10% 15%
Niacin: 0% 0%
Riboflavin: 4% 6%
Folic Acid: 0% 0%
Thiamin: None None

Ingredients

Sugar, Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Cocoa Powder Processed With Alkali, Vegetable Oil Shortening (Partially Hydrogenated Soybean Oil And/Or Palm Oil), Dextrose, Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate, Dicalcium Phosphate, Monocalcium Phosphate, Monocalcium Phosphate Monohydrate). Contains 2% Or Less Of: Food Starch-Modified, Salt, Propylene Glycol Mono- And Diesters Of Fats And Fatty Acids, Mono- And Diglycerides, Sodium Stearoyl Lactylate, Wheat Starch, Cellulose Gum, Xanthan Gum, Artificial Flavor.


ALLERGY INFORMATION:
CONTAINS Wheat

High Altitude Baking

HIGH ALTITUDE (OVER 3,500 FT): PREHEAT OVEN TO 350° F. ADD 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°F. TWO 8-INCH PANS 26-30 MIN; 13 X 9-INCH PAN 26-30 MIN; 24 CUPCAKES 18-21MIN.


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