You Will Need:
- 1 1/3 Cups Water
- 1/2 Cup Oil
- 3 Large Eggs
Pan Size/Bake Time:
- 2 8": 33-36 minutes
- 2 9": 28-31 minutes
- 13 x 9-INCH: 32-35 minutes
- Bundt®: 38-43 minutes
- 24 Cupcakes: 18-21 minutes
- Prep: PREHEAT oven to 350°F, or 325°F for dark or coated pans. GREASE sides and bottom of each pan with shortening. FLOUR lightly. (Use baking cups for cupcakes).
- Mix: BLEND dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 2 minutes. POUR batter into pan(s) and bake immediately.
- Bake: BAKE following chart below. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. COOL in pan on wire rack for 15 minutes. Cool completely before frosting.
Lower Fat Recipe:
Prepare and bake following the directions above except using 1 cup water, 1/3 cup unsweetened applesauce and 3 eggs. Reduce baking time 1-2 minutes
Serving Size: 1/12 package (43g)
Servings per Container: 12
Servings per Container: 12
| Amount Per Serving | ||
|---|---|---|
| Mix | %DV | |
| Calories: | 170 | |
| Fat: | 4.5g | 7% |
| Saturated Fat | 1.5g | 9% |
| + Trans Fat | 0.4g | |
| Cholesterol: | 0mg | |
| Sodium: | 330mg | 14% |
| Carbohydrate: | 33g | 11% |
| Fiber | 1g | 4% |
| Sugars | 19g | |
| Protein: | 2g | |
| Vitamin A: | 0% | |
| Calcium: | 6% | |
| Vitamin C: | 0% | |
| Iron: | 15% |
Sugar, Enriched Flour, Hydrogenated Soybean Oil Shortening, Cocoa Powder Processed with Alkali, Dextrose, Baking Powder, Modified Corn Starch, Wheat Starch, Polyglycerol Esters Of Fatty Acids, Salt, Hydrogenated Soybean Oil, Cellulose Gum, Xanthan Gum, Maltodextrin, Artificial Flavours.
Contains: Wheat
Contains: Wheat
We suggest putting the coconut and pecans right in the frosting to make this German Chocolate Cake extra special. But anyway you make it, German Chocolate is bound to please.
Hands-On Time: 25 minutes
Total Time:
Servings: Makes 24 cupcakes.
