You Will Need:
Chocolate Filling:
- 1/3 Cup Water
Cake:
- 1 Cup Water
- 3 Large Eggs
- 1/3 Cup Oil
Pan Size / Bake Time:
- 9" x 13": 27-30 minutes
- Single Layer 9" round: 40-45 minutes
- 2-8" rounds: 28-30 minutes
- Bundt®: 33 minutes
- Prep: Preheat oven to 350°F. Grease and flour pan.
- Mix: Empty contents of small pouch into a small bowl. Stir 1/3 cup water into dry ingredients. Stir until mix thickens. Set aside. Empty dry mix into large bowl. Stir eggs, 1 cup water and oil into dry mix until moistened (about 50 strokes). Pour batter into prepared pan. Spoon chocolate filling mix randomly onto the cake surface randomly. (for bundt cake swirl filling pouch into cake batter). Swirl the mix into the surface of the cake using a knife or spatula.
- Bake: Bake in center of oven at 350°F until cake is firm in center. Follow cooking times provided. Cool 10-15 minutes.
High Altitude (over 3,500 FT):
Stir 2 tablespoons of flour into mix and follow basic directions above.
Serving Size: 1/12 package (50g)
Servings per Container: 12
Servings per Container: 12
| Amount Per Serving | ||||
|---|---|---|---|---|
| Mix | %DV | Baked | %DV | |
| Calories: | 200 | 270 | ||
| Calories from Fat | 40 | 110 | ||
| Total Fat: | 4.5g | 7% | 12g | 18% |
| Saturated Fat | 2.5g | 12% | 3.5g | 18% |
| Trans Fat | 0g | 0g | ||
| Polyunsaturated Fat | 0g | 4g | ||
| Monounsaturated Fat | 1.5g | 3.5g | ||
| Cholesterol: | 0mg | 0% | 55mg | 18% |
| Sodium: | 280mg | 12% | 300mg | 12% |
| Total Carbohydrate: | 39g | 13% | 39g | 13% |
| Dietary Fiber | 2g | 8% | 2g | 8% |
| Sugars | 25g | 25g | ||
| Protein: | 3g | 4g | ||
| Vitamin A: | 0% | 0% | ||
| Calcium: | 0% | 2% | ||
| Vitamin C: | 0% | 0% | ||
| Iron: | 8% | 8% |
| Teneur | ||||
|---|---|---|---|---|
| Mix | %DV | Baked | %DV | |
| Calories: | 200 | 270 | ||
| Calories from Fat | 40 | 110 | ||
| Lipides: | 4.5g | 7% | 12g | 18% |
| saturés | 2.5g | 12% | 3.5g | 18% |
| trans | 0g | 0g | ||
| Polyunsaturated Fat | 0g | 4g | ||
| Monounsaturated Fat | 1.5g | 3.5g | ||
| Cholestérol: | 0mg | 0% | 55mg | 18% |
| Sodium: | 280mg | 12% | 300mg | 12% |
| Glucides: | 39g | 13% | 39g | 13% |
| Fibres | 2g | 8% | 2g | 8% |
| Sucres | 25g | 25g | ||
| Protéines: | 3g | 4g | ||
| Vitamine A: | 0% | 0% | ||
| Calcium: | 0% | 2% | ||
| Vitamine C: | 0% | 0% | ||
| Fer: | 8% | 8% |
Sugar, Bleached Wheat Flour (Wheat Flour [Enriched with Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Malted Barley Flour), Cocoa Powder Processed with Alkali, Vegetable Oil Shortening (Palm Oil), Dextrose, Contains 2% or Less of: Modified Food Starch, Salt, Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate Monohydrate), Emulsifier (Propylene Esters, Mono and Diglycerides, Sodium Stearoyl Lactylate), Natural and Artificial Flavor (Maltodextrin, Cocoa Butter, Cocoa Powder, Natural and Artificial Flavors, Butter [Cream, Salt], Leucine, Caramel Color). CHOCOLATE POUCH: Sugar, Milk Chocolate Chunks (Sugar, Whole Milk Powder, Cocoa Butter, Chocolate Liquor, Butteroil, Soyalecithin, Salt, Natural Flavor), Semi-Sweet Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Artificial Flavor [Vanillin]), Cocoa Powder Processed with Alkali, Modified Food Starch, Vegetable Oil Shortening (Palm Oil). Contains 2% or Less of: Salt, Maltodextrin, Natural and Artificial Flavors, Karaya Gum, Colored with (Caramel Color), Soy Lecithin..
Contains: Wheat, Milk, Soy
Manufactured on equipment that also processes tree nuts.
Contains: Wheat, Milk, Soy
Manufactured on equipment that also processes tree nuts.
Related Recipe
Chocolate Cherry Torte
Sweet cherry filling nestled in layers of moist Duncan Hines Devil's Food Cake and dollops of whipped cream to top it off––this Chocolate Cherry Torte will be the crowning glory to your dinner.
Hands-On Time: 20 minutes
Total Time: 1 hour and 45 minutes
Servings: Makes 12 to 16 servings.
