You Will Need:
- 1 1/4 Cups Water
- 1/3 Cup Vegetable Oil
- 3 Large Eggs
Pan Size / Bake Time:
- 2 8": 35-38 minutes
- 2 9": 30-33 minutes
- 13 x 9-inch: 35-38 minutes
- Bundt®: 45-50 minutes
- 24 Cupcakes: 19-22 minutes
- Prep: 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. FLOUR lightly. (Use baking cups for cupcakes).
- Mix: BLEND dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 2 minutes. POUR batter in pans and bake immediately.
- 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 in pan on wire rack for 15 minutes. Cool completely before frosting.
Lower Fat Recipe:
Prepare and bake following the directions above except using 1 cup water, 1/3 cup unsweetened applesauce and 3 eggs. Reduce baking time 1-2 minutesHigh Altitude (over 3,500 ft.):
Heat oven to 350°F. Stir 2 tablespoons flour into mix. Mix as directed above except using 1 1/4 cup water, 1/3 cup oil and 3 eggs. Bake at 350°F: two 8-inch pans 26-31 min.; two 9-inch pans 30-35 min.; 13x9-inch pan 33-38 min.; Bundt pan 36-46 min.; 30 cupcakes 15-20 minutes
Serving Size: 1/12 package (43g)
Servings per Container: 12
Servings per Container: 12
| Amount Per Serving | ||||||
|---|---|---|---|---|---|---|
| Mix | %DV | Baked | %DV | Lowfat | %DV | |
| Calories: | 180 | 270 | 210 | |||
| Calories from Fat | 35 | 120 | 50 | |||
| Total Fat: | 4g | 6% | 13g | 20% | 6g | 9% |
| Saturated Fat | 1.5g | 8% | 3g | 15% | 2g | 10% |
| Trans Fat | 0g | 0g | 0g | |||
| Polyunsaturated Fat | 1g | 5g | 1.5g | |||
| Monounsaturated Fat | 1g | 3.5g | 2g | |||
| Cholesterol: | 0mg | 0% | 55mg | 18% | 55mg | 18% |
| Sodium: | 260mg | 11% | 280mg | 12% | 280mg | 12% |
| Total Carbohydrate: | 35g | 12% | 35g | 12% | 36g | 12% |
| Dietary Fiber | 1g | 4% | 1g | 4% | 1g | 4% |
| Sugars | 20g | 20g | 21g | |||
| Protein: | 2g | 4g | 4g | |||
| Calcium: | 6% | 6% | 6% | |||
| Iron: | 8% | 8% | 8% |
| Teneur | ||||||
|---|---|---|---|---|---|---|
| Mix | %DV | Baked | %DV | Lowfat | %DV | |
| Calories: | 180 | 270 | 210 | |||
| Calories from Fat | 35 | 120 | 50 | |||
| Lipides: | 4g | 6% | 13g | 20% | 6g | 9% |
| saturés | 1.5g | 8% | 3g | 15% | 2g | 10% |
| trans | 0g | 0g | 0g | |||
| Polyunsaturated Fat | 1g | 5g | 1.5g | |||
| Monounsaturated Fat | 1g | 3.5g | 2g | |||
| Cholestérol: | 0mg | 0% | 55mg | 18% | 55mg | 18% |
| Sodium: | 260mg | 11% | 280mg | 12% | 280mg | 12% |
| Glucides: | 35g | 12% | 35g | 12% | 36g | 12% |
| Fibres | 1g | 4% | 1g | 4% | 1g | 4% |
| Sucres | 20g | 20g | 21g | |||
| Protéines: | 2g | 4g | 4g | |||
| Calcium: | 6% | 6% | 6% | |||
| Fer: | 8% | 8% | 8% |
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, Colored with (Red 40 with Invert Sugar), Leavening (Sodium Bicarbonate, Dicalcium Phosphate, Sodium Aluminum Phosphate, Monocalcium Phosphate). Contains 2% Or Less Of: Wheat Starch, Salt, Polyglycerol Esters Of Fatty Acids, Dextrose, Partially Hydrogenated Soybean Oil, Cellulose Gum, Xanthan Gum.
Contains: Wheat
Contains: Wheat
Duncan Hines® Frosting Creations™ Recipe
White Chocolate Raspberry Torte
As if red velvet cake wasn’t decadent enough, this delicious torte is topped with a white chocolatey raspberry frosting.
Hands-On Time: 15 minutes
Total Time: 1 hour and 20 minutes
Servings: 2 one-layer cakes
