- Case of 12 19.5-ounce packages of cake mix (total of 234 ounces)
- Made with Hershey's Dutch cocoa, sugar, and enriched flour
- Delicious pudding in every mix
- Easy to prepare; just add water, oil, and egg
- Delightfully indulgent cake mixes made in the United States
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Important Information
Safety Information
Contains wheat and milk ingredients.
Ingredients
Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Cocoa Processed With Alkali, Partially Hydrogenated Soybean and/or Cottonseed Oil, Modified Corn Starch, Corn Starch, Baking Soda, Carob Powder, Propylene Glycol, Monoesters of Fatty Acids, Lactose, Salt, Distilled Monoglycerides, Modified Whey, Sodium Aluminum Phosphate, Dicalcium Phosphate, Monocalcium Phosphate, Sodium Stearoyl Lactylate, Monoglycerides, Xanthan Gum, Datem, Artificial Flavor, Aluminum Sulfate.
Directions
You Will Need: 1-1/3 cups water, 1/2 cup vegetable oil, 3 eggs. 1. Heat oven to 350 degrees F (any type pan). Grease bottom only of 13 x 9 inch pan or bottom and sides of all other pans (use paper baking cups for cupcakes). 2. Beat cake mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 1 minute, scraping bowl occasionally. Pour into pan. 3. Bake as directed below or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting. 13 x 9 inch pan, bake 33-38 minutes. Two 8 inch rounds, bake 33-38 minutes. Two 9 inch rounds, bake 28-33 minutes. 24 cupcakes (2/3 full), bake 21-26 minutes. Bundt pan: bake 38-43 minutes. (Decrease bake time by 2-3 minutes if using dark or nonstick pan. High altitude (3500-6500 ft): Heat oven to 375 degrees F. Do not use 8 inch rounds. Make batter using 1-1/2 cups water, 2 tbsp flour, 1 tbsp oil and 3 eggs. Beat on low speed 30 sec., then on medium speed 2 min. Bake time: 13 x 9 inch: 37-42 minutes; 9 inch rounds: 32-37 minutes; Bundt: 45-50 minutes. For cupcakes, use paper baking cups. Bake 18-23 minutes. Makes 30 cupcakes. No cholesterol recipe: Make batter using 1-1/3 cups water, 1/3 cup vegetable oil and 3/4 cup fat-free cholesterol-free egg product or 5 egg whites. As prepared, one serving provides 250 calories (90 calories from fat), 10g fat (2g saturated, 0.5g trans, 4.5g polyunsaturated, 2.5g monounsaturated) and 0mg cholesterol.
Contains wheat and milk ingredients.
Ingredients
Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Cocoa Processed With Alkali, Partially Hydrogenated Soybean and/or Cottonseed Oil, Modified Corn Starch, Corn Starch, Baking Soda, Carob Powder, Propylene Glycol, Monoesters of Fatty Acids, Lactose, Salt, Distilled Monoglycerides, Modified Whey, Sodium Aluminum Phosphate, Dicalcium Phosphate, Monocalcium Phosphate, Sodium Stearoyl Lactylate, Monoglycerides, Xanthan Gum, Datem, Artificial Flavor, Aluminum Sulfate.
Directions
You Will Need: 1-1/3 cups water, 1/2 cup vegetable oil, 3 eggs. 1. Heat oven to 350 degrees F (any type pan). Grease bottom only of 13 x 9 inch pan or bottom and sides of all other pans (use paper baking cups for cupcakes). 2. Beat cake mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 1 minute, scraping bowl occasionally. Pour into pan. 3. Bake as directed below or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting. 13 x 9 inch pan, bake 33-38 minutes. Two 8 inch rounds, bake 33-38 minutes. Two 9 inch rounds, bake 28-33 minutes. 24 cupcakes (2/3 full), bake 21-26 minutes. Bundt pan: bake 38-43 minutes. (Decrease bake time by 2-3 minutes if using dark or nonstick pan. High altitude (3500-6500 ft): Heat oven to 375 degrees F. Do not use 8 inch rounds. Make batter using 1-1/2 cups water, 2 tbsp flour, 1 tbsp oil and 3 eggs. Beat on low speed 30 sec., then on medium speed 2 min. Bake time: 13 x 9 inch: 37-42 minutes; 9 inch rounds: 32-37 minutes; Bundt: 45-50 minutes. For cupcakes, use paper baking cups. Bake 18-23 minutes. Makes 30 cupcakes. No cholesterol recipe: Make batter using 1-1/3 cups water, 1/3 cup vegetable oil and 3/4 cup fat-free cholesterol-free egg product or 5 egg whites. As prepared, one serving provides 250 calories (90 calories from fat), 10g fat (2g saturated, 0.5g trans, 4.5g polyunsaturated, 2.5g monounsaturated) and 0mg cholesterol.
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Certified Kosher
Product Description
Product Description
As always, pudding in the mix! Exchanges: 1/2 Starch, 2-1/2 Other Carbohydrates, 2 Fat. Carbohydrate Choices: 2-1/2. Made in USA.
As always, pudding in the mix! Exchanges: 1/2 Starch, 2-1/2 Other Carbohydrates, 2 Fat. Carbohydrate Choices: 2-1/2. Made in USA.
Product Details
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