Duncan Hines Signature Triple Chocolate Cake Mix - 15.25 OZ
- One 15.25 oz. box of Duncan Hines Signature Perfectly Moist Triple Chocolate Cake Mix
- Contains rich cocoa and semisweet chocolate chips for a decadent, velvety flavored layer cake
- Perfect for chocolate cake, cake pops or chocolate cupcakes for everyday and special occasions
- This boxed cake mix makes two 8” or 9” round cakes or 24 cupcakes
- Mix this chocolate cake mix with eggs, water and vegetable oil for an easy dessert
Signature Perfectly Moist Triple Chocolate Cake Mix
Satisfy your chocolate craving with Duncan Hines Signature Perfectly Moist Triple 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 Frosting on a layer cake for a classic 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.
Serving size | |||
---|---|---|---|
Servings Per Container | |||
Amount Per Serving | (+) | ||
Calories | 290 | 170 | |
Calories from Fat | (-) | (-) | |
Calories from Saturated Fat | |||
% Daily Value* | |||
Total Fat 15g | 19% | 4% | |
Saturated Fat 44 | 20% | 10% | |
Trans Fat 0 | |||
Cholesterol 70mg | 23% | 0% | |
Sodium 320mg | 14% | 12% | |
Potassium 200mg | 4% | 4% | |
Total Carbohydrate 37g | 13% | 12% | |
Dietary Fiber 2g | 7% | 7% | |
Total Sugars 22g | |||
Added Sugars 20g | |||
Protein 5g | (-) | (-) | |
Calcium | 0% | 0% | |
Iron | 10% | 10% | |
(-) 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. | |||
Calories: | 2,000 | 2,500 | |
Total Fat | Less than | 65g | 80g |
Sat. Fat | Less than | 20g | 25g |
Cholesterol | Less than | 300mg | 300mg |
Sodium | Less than | 2,400mg | 2,400mg |
Potassium | 3,500mg | 3,500mg | |
Total Carbohydrate | 300g | 375g | |
Dietary Fiber | 25g | 30g | |
Calories per gram: | |||
Fat 9 | |||
Carbohydrate 4 | |||
Protein 4 |
Contains: Contains: wheat, milk, soy. Manufactured on equipment that also processes peanuts and tree nuts.
You Will Need: Cake Mix: 3/4 cup water; 3 large eggs; 1/3 cup vegetable oil. Cocoa Pouch: 1 tbsp water; 1 tbsp vegetable oil. Baking Instructions: Do not eat raw batter. 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 to bake time for dark or coated pan(s). Cake is done when toothpick inserted in center 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 into pan(s). Blend cocoa pouch with water in small bowl until well combined. Add oil and stir until mixture thickens. onto batter in pan(s). Spoon onto batter in pan(s). Swirl with knife and bake immediately. Step (3) Bake: Bake in center of oven following chart below. 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 in 1/4 cup flour to cake mix, add 1/3 cup oil, 2/3 cup water, and 3 eggs. Blend as directed in step 2. Bake at 350 degrees F. Two 9-inch pans 21 to 25 min; 13 x 9-inch pan baked 22-27 min; 24 cupcakes 16-20 min. Not recommended for 8-inch pans. 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 (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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