Ingredients:

• 1 Duff Chocolate Dessert Mix
• 1 cup water
• 3 egg whites
• 1/3 cup oil

 

Prep 10 mins, Bake 25-30 mins
Yield: 14-20

Directions:

1. Pre-heat oven to 350°F for metal and glass pans, 325°F for dark or coated pans. Generously grease pans and dust with flour.

2. In large mixing bowl, mix all ingredients at low speed until moistened. Beat for 2 minutes at medium speed or 450 strokes by hand. Pour batter into pans.

3. 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. Do not test for doneness by touching with finger.

Pan Size 2 8-inch 2 9-inch 13 X 9 inch 10” or Fluted Tube Pan 24 Cupcakes
Bake Time 26-31 min. 23-28 min. 23-28 min. 33-36 min. 18-21 min.

4. Cool in pan 10 to 20 minutes (tube pan 25 min.). Remove from pan and cool top side up. Frost when completely cooled. Store loosely covered.

*High Altitude (over 3,500 ft.): Heat oven to 375 F. Stir in 1/3 cup flour into mix. Use 3 egg whites, 1 cup water and 1/4 cup oil. Mix as directed above. Two 9-inch pans 25-28 Min ; 13 x 9 inch pan , Bake 24-28 Min, 10” or Fluted Tube Pan 34–38 Min; 24 cup cakes 14–17 Min. 8-INCH CAKE NOT RECOMMENDED