Pillsbury Moist Supreme German Chocolate Flavored Premium Cake Mix 15.25oz
As always, pudding in the mix.
- Makes 24 cupcakes
- Naturally and artificially flavored
- Kosher - D
Contains wheat ingredients. May contain milk and soybean ingredients.
German Chocolate Ingredients: ENRICHED BLEACHED FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, LEAVENING (BAKING SODA, CALCIUM PHOSPHATE, SODIUM ALUMINUM PHOSPHATE), WHEAT STARCH, CONTAINS 2% OR LESS OF: CANOLA OIL, COCOA PROCESSED WITH ALKALI, CELLULOSE, CORN STARCH, PROPYLENE GLYCOL ESTERS OF FATTY ACIDS, SALT, DISTILLED MONOGLYCERIDES, CAROB POWDER, CELLULOSE GUM, XANTHAN GUM, CARAMEL COLOR, SODIUM STEAROYL LACTYLATE, NATURAL AND ARTIFICIAL FLAVORS, CITRIC ACID AND BHT (ANTIOXIDANTS).
All You Need: 1 Cup Water. 1/2 Cup Oil. 3 Eggs. Substitutions. Eggs: Use 1/4 cup of Greek yogurt. Or. Oil: Use 1/2 cup unsweetened applesauce.
① Set oven to 350ºF. Coat bottom pan with no-stick cooking spray or shortening and a flour dusting. For Bundt® cake, coat entire pan. For cupcakes, use paper baking cups.
② Beat cake mix, water, oil and eggs in bowl with mixer on medium speed for 2 minutes. Pour batter into pan(s). We recommend using Crisco Oil.
③ Bake at 350ºF. Follow the bake times below. When toothpick inserted in the center comes out clean, cake is done. Cool 10 to 15 minutes before removing from pan. Cool cake completely before frosting. Store loosely covered. Pan Size: 13 x 9-inch, Bake Time: 34 to 38 min. Pan Size: Two 8-inch rounds, Bake Time: 34 to 38 min. Pan Size: Two 9-inch rounds, Bake Time: 29 to 33 min. Pan Size: Bundt® pan, Bake Time: 39 to 43 min. Pan Size: 24 Cupcakes (1/2 full), Bake Time: 19 to 23 min. If desired, substitute 4 egg whites or 1/2 cup egg substitute for the eggs.