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Classic Butter Recipe Fudge Cake Mix

When you bake a cake it's likely a special treat for the special people in your life. You care enough to take the time to bake a cake, so make it the moistest, most delicious cake you can. Make it Duncan Hines®.

Classic Butter Recipe Fudge Cake Mix
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  • Directions
  • Nutrition Facts
  • Ingredients
  • High Altitude Baking

You Will Need

  • 3/4 Cup Water
  • 3 Large Eggs
  • 7 Tbsp. Softened Butter

Pan Size / Bake Time

  • 2 8": 26-31 minutes
  • 2 9": 22-27 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 or 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, softened butter and eggs in large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 4 minutes. POUR batter in pan(s) and bake immediately.
  3. BAKE in center of oven 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.


Nutrition Facts

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

Amount Per Serving

Variation: Mix % DV Baked % DV
Calories: 170 270
Calories from Fat 35 130
Total Fat: 4g 6% 14g 22%
Saturated Fat 2.5g 13% 7g 35%
Trans Fat 0g 0g
Polyunsaturated Fat 0g 1g
Monounsaturated Fat 1g 5g
Cholesterol: 0mg 0% 85mg 28%
Sodium: 330mg 14% 410mg 17%
Total Carbohydrate: 33g 11% 34g 11%
Dietary Fiber 1g 4% 1g 4%
Sugars 20g 21g
Protein: 2g 4g
Vitamin A: 0% 6%
Vitamin C: 0% 0%
Calcium: 4% 4%
Iron: 10% 15%
Niacin: 4% 4%
Riboflavin: 8% 10%
Folic Acid: 0% 0%
Thiamin: None None

Ingredients

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


ALLERGY INFORMATION:
CONTAINS Wheat

High Altitude Baking

HIGH ALTITUDE (OVER 3,500 FT): PREHEAT OVEN TO 350° F. ADD 1/4 CUP OF FLOUR INTO CAKE MIX. ADD 7 TBSP SOFTENED BUTTER, 3/4 CUP WATER AND 3 EGGS. BLEND AS DIRECTED IN STEP 2. BAKE AT 350°F. TWO 8-INCH PANS 25-29 MIN; 13 X 9-INCH PAN 26-29 MIN; 24 CUPCAKES 16-20 MIN.

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