Description

Details
Duncan Hines Signature Perfectly Moist French Vanilla Cake Mix makes a moist and delicious French vanilla cake that is sure to become a family favorite. The smooth and velvety cake batter makes it easy to bake a perfectly moist cake every time. Simply add water, eggs and vegetable oil to the baking mix and stir to combine. Pour into a pan and bake for the recommended time in the instructions. Prepare this French vanilla cake mix to make mini Bundt cakes with fresh fruit, a decadent layer cake with cream cheese frosting or add sprinkles for a festive birthday cake. You can also use it as a cupcake mix, or to make fun cake creations like cake pops. This certified Kosher boxed cake mix makes two 8 or 9 inch round cakes, one 13 x 9 inch sheet cake or 24 cupcakes. From birthday cake to single serve desserts, Duncan Hines has you covered when you’re ready to bake and create. Bake someone happy!

Ingredients
Enriched Bleached Wheat Flour (bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (sodium Bicarbonate, Sodium Aluminum Phosphate, Dicalcium Phosphate, Monocalcium Phosphate), Wheat Starch, Canola Oil, Contains Less Than 2% Of: Propylene Glycol Mono- And Diesters, Salt, Natural Flavor, Mono- And Diglycerides, Fractionated Palm Oil, Sodium Stearoyl Lactylate, Cellulose Gum, Xanthan Gum, Ascorbic Acid

Directions
You will need: 1 Water. 3 Large eggs. 1/3 Cup vegetable oil. Do not eat raw batter. Baking instructions: Step 1 Prep: Preheat oven to 350 degrees F for metal and glass pan(s), 325 degrees F for dark or coated pan(s). (Add 3-5 minutes to bake time for dark or coated pan(s). Cake in done when toothpick inserted in center comes out clean). Grease sides and bottom of pan(s) and flour lightly. Use baking cups for cupcakes. Step 2 Mix: Blend cake mix, water, oil and eggs in a large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour batter in pan(s) and bake immediately. Step 3 Bake: Bake in center of oven following chart below. Add 3-5 minutes to bake time for dark or coated pan(s). Cake in 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. Lower fat recipe: Prepare and bake following the directions above except using 3/4 cup water, 1/3 cup unsweetened applesauce and 3 eggs. Reduce baking time 1-2 minutes. High altitude (over 3,500 ft): Preheat oven to 350 degrees F. Stir 2 tablespoons of flour into cake mix, add 1/3 cup oil, 1 cup water, and 3 eggs. Blend as directed in step 2. Bake at 350 degrees F. Two 8-inch pans 23-28 min; 13 x 9-inch pan baked 21-25 min; 24 cupcakes 16-20 min. Pan size: Two 8-inch; Bake Time 23-28 min. Pan size: Two 9-inch; Bake Time 23-28 min. Pan size: 13 x 8-inch; Bake Time 23-28 min. Pan size: Bundt (Bundt is a registered trademark of northland aluminum products, Inc. Minneapolis, Minnesota); Bake Time 33-36 min. Pan size: 24 cupcakes; Bake Time 16-19 min.

Warnings
Contains: wheat.