Duncan Hines Signature Perfectly Moist Swiss Chocolate Cake Mix makes a moist and delicious Swiss chocolate cake that is sure to become a family favorite. The smooth and velvety cake batter makes it easy to bake a perfectly moist cake every time. Simply add water, eggs and vegetable oil to the baking mix and stir to combine. Pour into a pan and bake for the recommended time in the instructions. Prepare this Swiss chocolate cake mix to make a simple Swiss roll, a decadent layer cake with cream cheese frosting or add sprinkles for a festive birthday cake. You can also use it as a cupcake mix, or to make fun cake creations like cake pops. This certified Kosher boxed cake mix makes two 8 or 9 inch round cakes, one 13 x 9 inch sheet cake or 24 cupcakes. From birthday cake to single serve desserts, Duncan Hines has you covered when you're ready to bake and create. Bake someone happy!

Enriched Bleached Wheat Flour (bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Cocoa Powder Processed With Alkali, Dextrose, Leavening (sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Contains Less Than 2% Of: Canola Oil, Propylene Glycol Mono- And Diesters, Salt, Modified Corn Starch, Mono- And Diglycerides, Fractionated Palm Oil, Natural Flavor, Cellulose Gum, Sodium Stearoyllactylate, Xanthan Gum, Ascorbic Acid, Wheat Starch.

You Will Need: 1 cup water, 3 large eggs, 1/2 cup vegetable oil. Do not eat raw batter: Baking Instructions: Step 1. Prep: Preheat oven to 350 degrees F for metal and glass pan(s), 325 degrees F for dark or coated pan(s) (Add 3-5 minutes for dark or coated pan(s). Cake is done when toothpick inserted comes out clean. Cake is done when toothpick inserted comes out clean) Grease sides and bottom of pan(s) and flour lightly. Use baking cups for cupcakes. Step 2. Mix: Blend cake mix, water, oil and eggs in a large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour batter in pan(s) and bake immediately. Step 3. Bake: Bake in center of oven following chart below. Cool cake(s) in pan on wire rack for 15 minutes. Remove cake(s) from pan and cool completely before frosting. Lower Fat Recipe: Prepare and bake following the directions above except using 3/4 cup water, 1/3 cup unsweetened applesauce and 3 eggs. High Altitude (Over 3,500 ft): Preheat oven to 350 degrees F. Stir 2 tablespoons of flour into cake mix, add 1/3 cup oil, 1 cup water and 3 eggs. Blend as directed in step 2. Bake at 350 degrees F. Two 8-inch pans 26-30 min; 13 x 9-inch pan, baked 26-30 min; 24 cupcakes 16-21 min. Pan Size: Two 8-Inch; Bake Time: 23-28 min. Two 9-Inch; Bake Time: 22-27 min. Pan Size: 13 x 9-Inch; Bake Time: 22-27 min. Pan Size: Bundt; Bake Time: 33-36 min. Pan Size: 24 Cupcakes; Bake Time: 16-19 min. Step 1: Prepare cake mix according to baking directions and bake into 24 cupcakes. Step 2: For yummiest results, frost cupcakes with Duncan Hines swiss miss creamy hot cocoa frosting. Break 1/4 to 1/2 - inch off the end of each mini candy cane. Place broken bites into a resealable bag and crush lightly; set aside. Step 3: Insert curved end of candy canes into the top of each cupcake to make the handles. Decorate the top of each cupcake with mini marshmallows and crushed candy canes.