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Classic White Cake Mix

Create an appetizing dessert using Duncan Hines® White Cake Mix. Share your white cake mix recipes with us, and we'll include them on our site.

Classic White Cake Mix
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  • Directions
  • Nutrition Facts
  • Ingredients
  • High Altitude Baking

You Will Need

  • 1 Cup Water
  • 1/3 Cup Vegetable Oil
  • 3 Large Egg Whites

Pan Size / Bake Time

  • 2 8": 26-31 minutes
  • 2 9": 23-28 minutes
  • 13" x 9": 23-28 minutes
  • Bundt®: 33-36 minutes**
  • 24 Cupcakes: 18-21 minutes
  • **BUNDT IS A REGISTERED TRADEMARK OF NORTHLAND ALUMINUM PRODUCTS, INC., MINNEAPOLIS, MINNESOTA

Baking Instructions

  1. PREHEAT oven to 350°F for metal or glass pan(s), 325°F for dark or coated pan(s). GREASE sides and bottom of pan(s) and flour lightly. Use baking cups for cupcakes.
  2. BLEND cake mix, water, oil and egg whites 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.
  3. BAKE in center of oven following chart below. *Add 3-5 minutes to bake time for dark or coated pan(s). Cake is 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.
  4. Alternative Instructions

    Prepare and bake following the directions above except using 3/4 cup water, 1/3 cup unsweetened applesauce and 3 egg whites.



Nutrition Facts

Serving Size: 1/10 package (43g)
Servings per Container: 10

Amount Per Serving

Variation: Mix % DV Baked % DV
Calories: 170 240
Calories from Fat 35 100
Total Fat: 4g 6% 11g 17%
Saturated Fat 2g 10% 3g 15%
Trans Fat 0g 0g
Polyunsaturated Fat 0g 5g
Monounsaturated Fat 1g 2.5g
Cholesterol: 0mg 0% 0mg 0%
Sodium: 320mg 13% 340mg 14%
Total Carbohydrate: 34g 11% 34g 11%
Dietary Fiber 0g 0% 0g 0%
Sugars 19g 19g
Protein: 1g 2g
Vitamin A: 0% 0%
Vitamin C: 0% 0%
Calcium: 15% 15%
Iron: 10% 10%
Niacin: 4% 0%
Riboflavin: 8% 6%
Folic Acid: 8% 6%
Thiamin: None None

Ingredients

Sugar, Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Emulsified Palm Shortening (Palm Oil, Propylene Glycol Mono- And Diesters Of Fats And Fatty Acids, Mono- And Diglycerides, Sodium Stearoyl Lactylate), Leavening (Sodium Bicarbonate, Dicalcium Phosphate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Wheat Starch. Contains 2% Or Less Of: Modified Food Starch, Dextrose, Salt, Soy Lecithin, Natural And Artificial Flavor, Guar Gum, Xanthan Gum.


ALLERGY INFORMATION:
CONTAINS Soy, Wheat

High Altitude Baking

HIGH ALTITUDE (OVER 3,500 FT): PREHEAT OVEN TO 350° F. ADD 2 TABLESPOONS OF FLOUR INTO CAKE MIX. ADD 1/3 CUP OIL, 1 CUP WATER AND 3 LARGE EGGS. BLEND AS DIRECTED IN STEP 2. BAKE AT 350°F. TWO 8-INCH PANS 23-28 MIN; 13 X 9-INCH PAN BAKED 21-25 MIN; 24 CUPCAKES 16-20 MIN.


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