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So moist. So delicious. And so much more.™

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Cakes
Classic Dark Chocolate Fudge Cake Mix

Whip up a dark chocolate fudge cake recipe that the whole family will enjoy using Duncan Hines® Dark Chocolate Fudge Cake Mix. Give it a try!

Classic Dark Chocolate Fudge Cake Mix

  • 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

Baking Instructions

  1. PREHEAT oven to 350°F for metal or glass pans, 325°F for dark or coated pans. GREASE sides and bottom of each pan with shortening or oil spray. 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 pans and bake immediately.
  3. BAKE 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 in pan on wire rack for 15 minutes. Cool completely before frosting.
  4. Lower Fat Recipe

    Lower Fat 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: 1/12 package (39g)
Servings per Container: 12

Amount Per Serving

Calories: 220 160
Calories from Fat 100 35
Total Fat: 11g 17% 4g 6%
Saturated Fat 2.5g 1.5g
Trans Fat 0g 0g
Polyunsaturated Fat None None
Monounsaturated Fat None None
Cholesterol: 55mg 18% 0mg 0%
Sodium: 430mg 18% 420mg 18%
Total Carbohydrate: 28g 9% 28g 9%
Dietary Fiber 1g 1g
Sugars 17g 17g
Protein: 3g 2g
Vitamin A: 0% 0%
Vitamin C: 0% 0%
Calcium: 6% 6%
Iron: 15% 15%

Ingredients

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

High Altitude Baking

High Altitude Directions: Heat oven to 375°F. Stir in 1/3 cup flour into mix. Use 3 eggs, 1 cup water and 1/4 cup oil. Mix as directed above. Two 9-inch pans 27-30 Min; 13 x 9 inch pan , Bake 28-32 Min; Bundt Pan 38-42 Min; 26 cup cakes 14-17 Min. 8-INCH CAKE NOT RECOMMENDED

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