Duncan Hines Classic White Cake Mix
Description: Duncan Hines® Classic White Cake Mix. Deliciously moist cake mix. See nutrition fact for "as baked" information. Per 1/10 package: 170 calories. 1g sat fat, 5% DV. 320mg sodium, 13% DV. 19g sugars. Don't just say it. Bake It™. Easy cream cake. Great job today! White chocolate raspberry cupcakes. I love you! Cookies and cream cake. Thank you for all you do! For complete recipes and tips go to duncanhines.com. For questions or comments please call toll free 1-800-362-9834. Wilton® as recommended in Wilton method classes.
Ingredients: Sugar, Enriched Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflain, Folic Acid), Emulsified Palm Shortening (Palm Oil, Propylene Glycol, Mono- and Diesters of Fats and Fatty Acids, Mono- and Diglycerides, Sodium Stearoyl Lactylate), Leavening (Sodium Bicarbonate, Dicalcium Phosphate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Wheat Starch, Contains 2% or Less of: Modified Food Starch, Dextrose, Salt, Soy Lecithin, Natural and Artificial Flavor, Guar Gum, Xanthan Gum.
Directions: Baking instructions: You will need: 1 cup water. 3 large egg whites. 1/4 cup vegetable oil. Step 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, flour lightly. (Use baking cups for cupcakes). Step 2. Mix: Blend cake mix, water, oil and egg whites 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. Step 3. Bake: 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 cakes on wire rack for 15 minutes. Remove cakes from pan and cool completely before frosting. Lower fat recipe: Prepare and bake following the directions above except using 1 cup water, 1/4 cup unsweetened applesauce and 3 egg whites. Pan size - 2 (8-inch). Bake time - 26-31 min. Pan size - 2 (9-inch). Bake time - 23-28 min. Pan size - 13 x 9-inch. Bake time - 23-28 min. Pan size - Bundt***. Bake time - 33-36 min. Pan size - 24 Cupcakes. Bake time - 18-21 min. High altitude (over 3,500 ft): Preheat oven to 350 degrees F. Add 1/4 cup of flour into cake mix. Use 1 cup water, 1/3 cup oil and 3 egg whites. Blend as directed above. Two 8-inch pans 26-30 min; two 9-inch pans 21-25 min; 13 x 9-inch pan 26-30 min; Bundt® pan 36-42 min; 24 cupcakes 16-20 min. **Bundt is a registered trademark of northland aluminum products, inc, Minneapolis, Minnesota.
Manufacturer: Pinnacle Foods Group LLC
Product Size: 15.25 oz