There are 170 calories in one serve of Duncan Hines Signature Triple Chocolate Cake Mix, 15.25 oz. Use the Nutrition Facts table below to see calories and nutrient values for per 100 gram and other weight quantities.
Nutrition Facts
Amount Per Selected Weight
-
Calories
395
-
Total Fat (g)
8 -
Saturated Fat (g)
5 -
Kilojoules
1653 -
Sodium (mg)
628 -
Alcohol (g)
0 -
Cholesterol (mg)
0 -
Total Carbohydrate (g)
79 -
Dietary Fiber (g)
0 -
Sugars (g)
47 -
Protein (g)
5
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Food Details
One serve of Duncan Hines Signature Triple Chocolate Cake Mix, 15.25 oz is 0.10 package mix (43 grams) and contains 170 calories, 3.5g fat, 34g carbohydrates, and 2 grams of protein.
Made with real cocoa. No artificial flavors. Don’t just say it, bake it!
Duncan Hines Signature Triple Chocolate Cake Mix, 15.25 oz Ingredients
Sugar, Bleached Wheat Flour, Cocoa Powder Processed with Alkali, Emulsified Palm Shortening (Palm Oil, Propylene Glycol Mono- and Diesters of Fats and Fatty Acids, Mono- and Diglycerides, Sodium Stearoyl Lactylate), Dextrose, Contains 2% or Less of: Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate Monohydrate, Monocalcium Phosphate), Modified Food Starch, Salt, Palm Kernel and Palm Oil, Cocoa Powder, Soy Lecithin, Whey, Natural Flavor.
Other Info
Duncan Hines Signature Triple Chocolate Cake Mix, 15.25 oz has 10 (Per 1/10 Dry Mix) servings per pack. You Will Need: Cake Mix: 3/4 cup water; 3 large eggs; 1/3 cup vegetable oil. Cocoa Pouch: 1 tbsp water; 1 tbsp vegetable oil. Baking Instructions: Do not eat raw batter. 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 is 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 into pan(s). Blend cocoa pouch with water in small bowl until well combined. Add oil and stir until mixture thickens. onto batter in pan(s). Spoon onto batter in pan(s). Swirl with knife and bake immediately. Step (3) Bake: Bake in center of oven following chart below. 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 in 1/4 cup flour to cake mix, add 1/3 cup oil, 2/3 cup water, and 3 eggs. Blend as directed in step 2. Bake at 350 degrees F. Two 9-inch pans 21 to 25 min; 13 x 9-inch pan baked 22-27 min; 24 cupcakes 16-20 min. Not recommended for 8-inch pans. Pan Size: Two 8-inch; Bake Time: 22-27 min. Pan Size: Two 9-inch; Bake Time: 21-26 min. Pan Size: 13 x 9-inch; Bake Time: 21-26 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.
Contains: wheat, milk, soy. Manufactured on equipment that also processes peanuts and tree nuts.
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