Moist Deluxe Dark Chocolate Cake Mixcopycat Duncan Hines Recipes

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



Moist Deluxe Dark Chocolate Cake Mix(Copycat-Duncan Hines) image

Oh Yeah! Now I can make my own cake mixes just like the big boys! This would make a nice gift, along with a cake pan, large mixing spoon, some cocoa, maybe a pot holder, etc. Enjoy! Chocolate cake is popular all over the USA! New England, Southern, Mid West, Mid Atlantic, West and Southwest.

Provided by Sharon123

Categories     Dessert

Time 40m

Yield 1 cake

Number Of Ingredients 10

2 cups all-purpose flour
1 3/4 cups sugar
3/4-1 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons vegetable shortening
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs

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.

Nutrition Facts : Calories 4139.9, Fat 182.9, SaturatedFat 34, Cholesterol 558, Sodium 3378.4, Carbohydrate 580, Fiber 18.8, Sugar 350.5, Protein 56.7

COPYCAT DUNCAN HINES BOXED CAKE MIX RECIPE - (5/5)



Copycat Duncan Hines Boxed Cake Mix Recipe - (5/5) image

Provided by á-25649

Number Of Ingredients 9

1 1/4 cups sugar
1/2 cup Crisco shortening ( white only)
2 large eggs ( or extra large)
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 teaspoons vanilla
1/2 teaspoon almond extract

Steps:

  • 1. Set oven to 350 degrees. 2. Set oven rack to second-lowest position. 3. Grease a 13 x 9-inch baking pan, and line bottom of pan with parchment paper. 4. In a medium or large bowl, with an electric mixer, cream the sugar and shortening until no granules remain (about 4 minutes). 5. Add in eggs and almond extract/vanilla (if using); beat very well for 5 minutes on high speed. 6. In a small bowl sift together flour, baking soda and salt. 7. Add to the creamed mixture along with the buttermilk; mix well until blended (about 2-3 minutes). 8. Transfer to a prepared baking pan. 9. Bake on second-lowest oven rack for 30-35 minutes (check for doneness after 25 minutes, this cake bakes fast!).

DUNCAN HINES® MOIST DELUXE DARK CHOCOLATE CAKE MIX RECIPE



Duncan Hines® Moist Deluxe Dark Chocolate Cake Mix Recipe image

Provided by LimericksLady

Number Of Ingredients 11

2 cup All Purpose Flour
3/4 cup confectioner's sugar
3/4 cup cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons butter
To make cake
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs

Steps:

  • 1. Combine flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl. Stir to combine. Add shortening, then use an electric mixer on medium speed to blend shortening into dry ingredients. Mix until no chunks of shortening are visible. This is your cake mix, which you can keep in a sealed container for several months until you are ready to make the cake. 2. To make the cake preheat oven to 350 degrees F. Grease the sides and bottom of two 9-inch baking pans or one 13x9-inch pan. Lightly flour the greased pans. 3. Blend dry cake mix (from step #1) with water, oil and eggs in a large bowl with an electric mixer at low speed until moistened. Increase speed to medium and beat for 2 more minutes. 4. Pour batter into pans and bake for 30 to 33 minutes for 9-inch pans, and 35 to 38 minutes for 13x9-inch pan. You can also make cupcakes with the mix. They take 19 to 22 minutes.

DARK CHOCOLATE CAKE



Dark Chocolate Cake image

While it takes slightly longer to prepare this recipe than a box mix, the resulting moist, delicious cake makes it VERY worth the little extra time. I consider this 'perfect' chocolate cake. This cake is excellent with both with Recipe #261024 and Recipe #208959 (the dark flavor version). (I use Recipe #95416 when I'm decorating the cake.) I love how the leftovers are still moist even a day or two later. (I store my loosely covered with plastic wrap.) My father adores this cake with Recipe #261024 on it. For his birthday, Father's Day etc. I make him cupcakes with the icing on them and individually wrap them. He keeps them in his freezer for when he wants "a piece of cake". He claims they are as good as when they are fresh. (Even though it isn't where I got the recipe from so I can't vouch for it, reviewers have said it is the recipe on the Hershey's cocoa can. I would recommend using their Special Dark Cocoa if possible.)

Provided by Marg CaymanDesigns

Categories     Dessert

Time 1h

Yield 20-24 serving(s)

Number Of Ingredients 11

2 cups sugar
1 3/4 cups flour
3/4 cup baking cocoa (dutch process or dark cocoa preferably)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
3/4-1 cup boiling water (see note below)

Steps:

  • Heat oven to 350°F.
  • Grease and flour two 9 inch round baking pans or one 13x9 inch pan.
  • In large mixer bowl, stir together dry ingredients.
  • Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
  • Stir in boiling water by hand (batter will be thin). NOTE: I have tried it with 1/2 cup, 2/3 cup and 3/4 cup boiling water and we prefer it with less than 1 cup water. I usually use between 2/3 & 3/4 cups. The cake is still very moist but it doesn't seem to "fall" as much as it cools. This might have to do with our high humidity or brand of flour or other factors so I don't know if it will work for everyone.
  • Pour into prepared pan.
  • Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. (Do not use 8-inch pans or the batter will overflow.).
  • Because they have a tendency to overflow if you fill them more than 2/3 full, I usually get about 27-28 cupcakes per batch. Bake for approximately 18-20 minutes.
  • Cool 10 minutes; remove from pan to wire racks.
  • Please note: baking cocoa isn't hot chocolate drink mix! Baking cocoa contains no sugar and it is found on the baking aisle. Chocolate drink mixes that you add to milk or water to drink WILL NOT work in this recipe.

Nutrition Facts : Calories 189.1, Fat 6.9, SaturatedFat 1.4, Cholesterol 20.3, Sodium 252.4, Carbohydrate 30.9, Fiber 1.4, Sugar 20.1, Protein 2.8

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