Duncan Hines Signature Moist Tres Leches Cake Mix (14.18 oz)

Signature Perfectly Moist Tres Leches Cake Mix • Conagra Brands, Chicago, IL, 60654 • Packaging: Reusable

Signature Perfectly Moist Tres Leches Cake Mix • Conagra Brands, Chicago, IL, 60654 • Packaging: Reusable

INGREDIENTS: SUGAR, ENRICHED BLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), EMULSIFIED PALM SHORTENING (PALM OIL, PROPYLENE GLYCOL MONO- AND DIESTERS OF FATS AND FATTY ACIDS, MONO- AND DIGLYCERIDES, SODIUM STEAROYL LACTYLATE), MODIFIED FOOD STARCH, SUNFLOWER OIL SHORTENING POWDER (SUNFLOWER OIL, CORN SYRUP SOLIDS, SODIUM CASEINATE, MONOGLYCERIDES, DIPOTASSIUM PHOSPHATE, TOCOPHEROLS (TO PROTECT FLAVOR), AND LESS THAN 2% SILICON DIOXIDE (ANTI CAKING AGENT)), WHEY, NONFAT MILK., CONTAINS 2% OR LESS OF: LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE, DICALCIUM PHOSPHATE, MONOCALCIUM PHOSPHATE), WHEAT STARCH, DEXTROSE, SALT, NATURAL AND ARTIFICIAL FLAVOR, CELLULOSE GUM, XANTHAN GUM, YELLOW 5 LAKE, RED 40 LAKE. MANUFACTURED ON EQUIPMENT THAT ALSO PROCESSES TREE NUTS Contains: MILK, WHEAT Additives: None

INGREDIENTS: SUGAR, ENRICHED BLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), EMULSIFIED PALM SHORTENING (PALM OIL, PROPYLENE GLYCOL MONO- AND DIESTERS OF FATS AND FATTY ACIDS, MONO- AND DIGLYCERIDES, SODIUM STEAROYL LACTYLATE), MODIFIED FOOD STARCH, SUNFLOWER OIL SHORTENING POWDER (SUNFLOWER OIL, CORN SYRUP SOLIDS, SODIUM CASEINATE, MONOGLYCERIDES, DIPOTASSIUM PHOSPHATE, TOCOPHEROLS (TO PROTECT FLAVOR), AND LESS THAN 2% SILICON DIOXIDE (ANTI CAKING AGENT)), WHEY, NONFAT MILK., CONTAINS 2% OR LESS OF: LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE, DICALCIUM PHOSPHATE, MONOCALCIUM PHOSPHATE), WHEAT STARCH, DEXTROSE, SALT, NATURAL AND ARTIFICIAL FLAVOR, CELLULOSE GUM, XANTHAN GUM, YELLOW 5 LAKE, RED 40 LAKE. MANUFACTURED ON EQUIPMENT THAT ALSO PROCESSES TREE NUTS Contains: MILK, WHEAT Additives: None

You Will Need: For the cake, 1-2 cup water, 3 large eggs, for the milk syrup, 3 - 1/2 cups milk. Baking Instructions: Step 1. Prep: Preheat oven to 350 degrees F for metal and glass pan. 325 degrees F for dark or coated pan(s) (Add 3-5 minutes to bake time for dark or coated pan). Grease sides and bottom of 13 x 9 inch pan and flour lightly. Step 2. Mix: Blend cake mix, water, and eggs in a large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 1 minutes. Pour batter in to prepared cake pan. Step 3. Bake: for 18-20 minutes. Add 3-5 minutes to bake time for dark or coated pan. Cake is done when toothpick inserted in center comes out clean. Cook in pan on wire rack for 10 minutes. Poke holes is cake with fork, 1/2-inch apart. Leave cake in the pan. Step 4. Blend: Blend contents from small packet and 3 -1/2 cups milk in small bowl with wire whisk until completely dissolved and well blended. Step 5. Pour: Pour milk syrup over top of cake in pan slowly. Cover and refrigerate at least 2 hours. Frost before serving. Keep refrigerated until ready to serve. Promptly refrigerate unused baked cake. High altitude (over 3.500 FT): Heat oven to 350 degrees F. Stir in 1/4 cup flour into mix. Mix as directed above. Bake at 350 degrees F 13 x 9-inch pan 18-20 min.

You Will Need: For the cake, 1-2 cup water, 3 large eggs, for the milk syrup, 3 - 1/2 cups milk. Baking Instructions: Step 1. Prep: Preheat oven to 350 degrees F for metal and glass pan. 325 degrees F for dark or coated pan(s) (Add 3-5 minutes to bake time for dark or coated pan). Grease sides and bottom of 13 x 9 inch pan and flour lightly. Step 2. Mix: Blend cake mix, water, and eggs in a large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 1 minutes. Pour batter in to prepared cake pan. Step 3. Bake: for 18-20 minutes. Add 3-5 minutes to bake time for dark or coated pan. Cake is done when toothpick inserted in center comes out clean. Cook in pan on wire rack for 10 minutes. Poke holes is cake with fork, 1/2-inch apart. Leave cake in the pan. Step 4. Blend: Blend contents from small packet and 3 -1/2 cups milk in small bowl with wire whisk until completely dissolved and well blended. Step 5. Pour: Pour milk syrup over top of cake in pan slowly. Cover and refrigerate at least 2 hours. Frost before serving. Keep refrigerated until ready to serve. Promptly refrigerate unused baked cake. High altitude (over 3.500 FT): Heat oven to 350 degrees F. Stir in 1/4 cup flour into mix. Mix as directed above. Bake at 350 degrees F 13 x 9-inch pan 18-20 min.