Duncan Hines Moist Deluxe Dark Chocolate Cake Mix

By Addie

"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."

Ingredients

• Cake Mix:
• 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
• ..................................................
• To make cake
• 1 1/3 cups water
• 1/2 cup vegetable oil
• 3 large eggs

Preparation

Step 1

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.
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REVIEWS:

Wonderful recipe for a deep dark delicious chocolate cake! I used a bunt pan and all splenda in place of the sugar. Turned out a beautiful cake. Iced it with a very simple fudge, cup of dark semi sweet chips, quarter cup of butter and 2 cups of icing sugar and a bit of milk, decorated with half walnuts. Made for Cool Monday's cook a thon. I don't make cakes very often but if I want a chocolate cake any time , this will be the recipe I'll use, DH loved it and it stayed moist for serveral days. Thanks for posting.

This cake turned out better than expected.I normally have trouble making cakes that rise (aside from using a mix) but there was no problem here! I made 2 layer cakes but once they came out of the oven, I realized I should just slice the one layer cake in half. As a result, I have an extra cake! The cake itself was moist, light and fluffy. I used 1 c. of cocoa and certainly wouldn't have used any less. Thanks for the wonderful recipe!

What an absolutely wonderful recipe. Talk about chocolate heaven!!! Since I needed 36 cupcakes, I added Cake Mix Extender and used the full amount of cocoa called for in this recipe. Frosted them with Hershey's Perfectly Chocolate Cake With Frosting. My DGD said it all when she said, "Grandma, these are the best cupcakes I ever had in my whole life!" Thank you Sharon!

This cake was almost like the real thing, but had a somewhat watered-down taste. Maybe it could have been because I only used 3/4 cup cocoa. It was indeed very moist, and we really liked the texture. The top of mine fell off when coming out of the pan, but I must not have greased/floured it well enough I guess. I will definitely be keeping this recipe around and trying it again.

I accidentally doubled the amound of hot water(I halved the recipe but to forgot to halve the water and 4 tbs of shortening!) but it still came out okay, I might try this again since its flavor was okay, it came out moist and now its cooled and has an interesting almost gelatinous inner texture

I was out of organic boxed cake mix, so I mixed this up to use in Chocolate Peanut Butter Bundt Cake. I used 1/2 white and 1/2 whole wheat pastry flour, 3/4 cocoa, Sucanat and olive oil (for the shortening). Easy to make and turned out great.

This was really good! I never had a Duncan Hines cake mix before though i was tempted to buy one then just rmbrd i had saved this recipe i made my Chocolate Glaze Chocolate Glaze to top the cake and ten sprinkled shredded coconut on top i didnt even use shortening just oil thanxxxx!!!!!

I didn't make the cake, but I used the mix for an another recipe because I wanna have a control on the sugar. I used all Splenda (1 1/2 c, or maybe less, because I used a frosting) and only 2/3 c. of cocoa. I didn't have shortening, so I used margarine. I used this for the Chocolate! Chocolate! Chocolate! Bundt Cake With Chocolate Glaze ''Chocolate! Chocolate! Chocolate! Bundt Cake With Chocolate Glaze'', and since there is no oil in this recipe, it was an awesome ''low cal'' chocolate cake :)

This was great! I ran out of regular box cake mix and decided to use this instead of running to the store. I was not dissappointed. Very much like a boxed mix. Now I will use this all the time.

This cake was so great. I have to say it tasted way better than any box cake I have ever made. I iced it with chocolate buttercream frosting. It was delicious. Everyone loved it!!! Thanks!

Very moist and very easy to prepare..thanks for the recipe sharon123
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This recipe produced the best tasting cake! Was way better than a store bought box mix. It disappeared before I got a chance to frost it! This is a definate keeper. Thanks for the great recipe.

Not what I expected. That is to say, not like a cake mix cake. I found it to be good, but very dense and a bit oily. We liked it, but I won't make this one again. Others have had better luck with it than me, so still, give it a try.

Oh wow ! i used this cake mix to make some Costco Muffins - Copycat, and it worked perfectly, Thank you!

I made this for Halloween, using Reynold's foil ghost molds. I used Hershey's Dark Cocoa and ground my regular sugar in my Magic Bullet. I couldn't believe how much this tasted like a deluxe cake mix! It's the BEST chocolate cake that I've ever eaten (light, fluffy, fine textured)! Thanks Sharon!

Great! I used this recipe for Costco Muffins - Copycat Costco Muffins - Copycat and it worked out great! Thanks so much for the recipe!

I have this recipe too. It works perfect !

Made this last night and i can say (PERFECT )!!!! For a angry bird cake and everybody like it!