Duncan Hines Devils Food Cake Mix Recipes

DEVIL'S FOOD POUND CAKE RECIPE - (3.8/5)

Steps:

• Preheat oven to 350°F. Grease and flour 10-inch bundt pan or tube pan. Combine cake mix, pudding mix, eggs, water, and oil in a large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan. Bake at 350°F for 50 to 60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely. After the cake is cooled, mix butter, powdered sugar, and vanilla creamer together to make a thick glaze. Pour over cake. Serve immediately.

DEVIL'S FOOD POUND CAKE WITH CHOCOLATE GLAZE

Steps:

• Preheat oven to 350 degrees.
• Blend all ingredients in a large bowl.
• Beat at medium speed for 2 minutes, careful not to overmix.
• Bake in a greased and floured 10-inch tube pan at 350 degrees for 50-60 minutes.
• Cake will be done when center springs back when touched lightly.
• Let cool right side up for 25 minutes.
• Remove from pan.
• To make the chocolate glaze, combine the cocoa, water oil and corn syrup in a small saucepan. Cook and stir over low heat until mixture is smooth. Remove from heat.
• Immediately beat in 1 cup confectioners sugar.
• Drizzle over cake.

MOIST DELUXE DARK CHOCOLATE CAKE MIX(COPYCAT-DUNCAN HINES)

Steps:

• Combine flour, sugar,cocoa, baking powder, baking soda, and salt. Now stir to combine. Add shortening, using electric mixer on medium speed to blend the shortening into the dry ingredients. Completely mix shortening until you can't see any chunks. This is the mix which may be kept in a sealed container for several months.
• To make the cake:.
• Preheat the oven to 350*F. Grease sides and bottoms of two 9" baking pans, or one 9x13" pan. Lightly flour the greased pans. Blend the dry cake mix(above) with water, oil, and eggs in a large bowl with the mixer at low speed until just moistened. Kick up the speed to medium and mix about 2 more minutes.
• Pour batter into pans and bake 30-33 minutes for the 9" pans and 35-38 minutes for the 9x13" pan.If you wish to make cupcakes, bake for 19-22 minutes.

CAKE MIX CHOCOLATE MAYONNAISE CAKE

Steps:

• Preheat oven to 350.
• Grease and flour a bundt cake pan or a 9x13x2 inch cake pan.
• Dump the cake mix into a large mixing bowl.
• Add eggs, water and mayonnaise.
• Mix by hand or with an electric mixer until well mixed.
• Stir the chocolate chips into the cake batter using a large spoon.
• Pour the cake batter into the cake pan and spread evenly.
• Bake for 35 minutes or until cake is done.
• Press the center of the cake in, using a finger.
• If it springs back, the cake is done.
• If not it needs more baking time.
• If using a bundt cake pan, allow the cake to cool for 10 minutes and follow the next 3 steps.
• Put a dinner plate or cake plate on top of the bundt cake pan. with the bottom of the plate facing you.
• Holding the bundt cake pan onto the plate, turn it over(you may need to use hot pads to do this).
• You may need to slightly shake the pan while it is on the plate to help loosen the cake from the pan.
• If using a 9x13x2 inch cake pan, insert a toothpick into the center of the cake.
• If the toothpick comes out clean, the cake is done.
• If you are going to ice/frost the cake, allow the cake to completely cool.
• If you don't want to frost/ice the cake you can dust it with powdered sugar.

COPYCAT DUNCAN HINES BOXED CAKE MIX

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Grease a 13 x 9-inch baking pan, and line bottom of pan with parchment paper.
• In a medium or large bowl, with an electric mixer, cream the sugar and shortening until no granules remain (about 4 minutes).
• Add in eggs and almond extract (if using); beat very well for 5 minutes on high speed.
• In a small bowl sift together flour, baking soda and salt.
• Add to the creamed mixture along with the buttermilk; mix well until blended (about 2-3 minutes).
• Transfer to a prepared baking pan.
• Bake on second-lowest oven rack for 30-35 minutes (check for doneness after 25 minutes, this cake bakes fast!).

DUNCAN HINES DIVINE CHOCOLATE RASPBERRY SOUR CREAM CAKE

Steps:

• Preheat oven to 350.
• Grease and flour two 8-inch round cake pans.
• Blend cake mix, water, oil, eggs and 1 cup sour cream in large bowl. Beat at low speed until moistened, then beat at medium speed for 2 minutes.
• Pour into pans and bake according to package directions.
• To assemble, place 1 cake layer on serving platter. Spread 3/4 cup cream cheese frosting on top of layer. Spread jam on top of cream cheese frosting. Top with remaining layer of cake. Frost top and sides of cake with chocolate frosting.
• To prepare sauce, blend remaining cream cheese frosting and 1 cup sour cream in small bowl until smooth and creamy. Garnish top of frosted cake with 2-3 tbsp of sauce in center and fresh rasperries. Place 2 tablespoons sauce on center of each serving plate and top with slice of cake. Garnish with fresh raspberries, if desired.