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Duncan Hines Moist Deluxe Chocolate Cake Mix

By Todd Wilbur

Score: 4.38. Votes: 13
In stock (9759 items available)
  • $0.00

Let's say you want to make some chocolate cake from one of the popular mixes that come in a box but you don't have much of a craving for propylene glycol, polyglycerol esters of fatty acids, or cellulose gum. Well, if you're making cake from a box mix, that's probably what you'll be eating. Many of those additives are what give the cake you make with Duncan Hines cake mix its deluxe moistness. The good news is we can come very close to duplicating the store-bought cake mix with very simple dry ingredients and a little shortening. By combining the dry stuff, then thoroughly mixing in the shortening, you will have a mix that is shelf-stable until you add the same wet ingredients in the same amounts required by the real thing. It's a great way to make good, old-fashioned chocolate cake without the hard-to-pronounce additives.

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  • 2 cups all-purpose flour
  • 1 3/4 cups baker's sugar (superfine sugar)
  • 3/4 cup cocoa
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons salt
  • 4 tablespoons shortening
To make cake
  • 1 1/3 cups water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • Do This
    • Restaurant/Brand
      Duncan Hines
    • Instructions

      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 the 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 the batter into pans and bake for 30 to 33 minutes for 9-inch pans, and 35 to 38 minutes for a 13x9-inch pan. You can also make cupcakes with the mix. They take 19 to 22 minutes.

Average rating:

Score: 4.38. Votes: 13
Rating of votes (13)
9 customers
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1 customers
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1 customers
Dec 17, 2014, 23:00

This is the only chocolate cake recipe I use now. Cake mixes aren't available in the country I live, so I was very happy to find this recipe worked so well. Everyone gives me rave reviews, and I really like how I can save the batches for later!

Amy Martinez
Sep 13, 2011, 22:00

My daughter has severe allergies to many packaged Items. This cake recipe works out perfect for us, thank you so much for adding this.

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