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Cake Mix - Moist Supreme Dark Chocolate

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15.25 oz
SKU / UPC: 051500601761


Nutrition Facts
Serving Size 1/10 package mix
Servings Per Container 10
Amount Per Serving
Calories 160Calories from Fat 35
% Daily Value*
Total Fat 4g6%
Saturated Fat 1.5g9%
Trans Fat 0g 
Cholesterol 0mg 0%
Sodium 380mg16%
Total Carbohydrate 32g11%
Dietary Fiber   7%
Sugars 17g 
Protein 2g 
Vitamin A0%
Vitamin C0%
Iron 8%


Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Soybean Oil, Wheat Starch, Cocoa processed with Alkali, Dextrose, Baking Powder (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contains 2% or less of: Propylene Glycol Monoesters, Carob Powder, Cellulose, Mono and Diglycerides, Salt, Corn Starch, Natural and Artificial Flavor, Xanthan Gum, Propylene Glycol Esters of Fatty Acids, Sodium Caseinate, Cellulose Gum, Polysorbate 60, Sodium Stearate, DATEM, TBHQ and Citric Acid (Antioxidants).


All You Need: Whole Egg Recipe: 1 cup water, 1/3 cup oil, 3 whole eggs; Eggs White Recipe: 1 cup of water, 1/3 cup oil, 4 eggs whites. Baking Instructions: 1. Set oven to 350F. Coat bottom of pan with no-stick cooking spray or shortening and flour dusting. For Bundt(R) cake, coat entire pan. For cupcakes, use paper baking liners. 2. Combine cake mix, water, oil and eggs in a large bowl; mix until moistened. Beat with a mixer on medium for 2 minutes. Pour batter into pan(s). We recommend using Crisco(R) oil. 3. Bake at 350F. Follow the baking time below. When toothpick inserted in the center comes out clean, cake is done. Cool 10 to 15 minutes before removing from pan. Cool cake completely before frosting. Store loosely covered. Pan Size: 13 9-inch, Bake Time 34 to 38 min.; Cake Size: Two 8-inch rounds, Bake Time: 34 to 38 min.; Pan Size: Two 9-inch rounds, Bake Time: 29 to 33 min.; Pan Size: Bundt(R) pan, Bake Time: 39 to 43 min.; 24 Cupcakes (1/2 full), Bake Time: 19-23 min. If desired, substitute 1/2 cup egg substitute for eggs.