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Duncan Hines Spring Velvets Cake Mixes
Duncan Hines Spring Velvets Cake Mixes

Duncan Hines Spring Velvets Cake Mixes

17.6 oz
Duncan Hines Spring Velvets Cake Mixes

Duncan Hines Spring Velvets Cake Mixes

17.6 oz

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About

Details

One pink velvet. One yellow velvet.

Per Serving Size: 170 Calories; 2g Sat Fat--10% DV; 260mg Sodium--11% DV; 19g Sugar.

Recipe: Spring Velvets Square Cake.

Ingredients

Sugar, Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening (Palm Oil), Wheat Starch, Leavening (Sodium Bicarbonate, Monocalcium Phosphate, Sodium Aluminum Phosphate). Contains 2% Or Less Of: Emulsifier (Propylene Esters, Mono- and Diglycerides, Sodium Stearoyl Lactylate), Salt, Natural And Artificial Flavor (Cocoa Butter, Cocoa Powder, Caramel Color), Xanthan Gum, Cellulose Gum, Artificial Flavor, Colored with (Yellow 5 Lake, Red 40), Natural Flavor.

Directions

You Will Need: Pink Velvet Cake Mix: 2 eggs; 1/3 cup water; 4 T butter (softened); One 8-inch round pan. Yellow Velvet Cake Mix: 2 eggs; 1/3 cup water; 4 T butter (softened); One 8-inch round pan. Baking Instructions: 1. Prep. Preheat oven to 325F. Grease sides and bottom of each pan with shortening or oil spray. Flour lightly. 2. Mix. Blend pink velvet cake mix, water, softened butter and eggs in a large bowl at low speed until moistened (about 30 seconds). Scrape sides of bowl. Beat at medium speed for 2 minutes. Pour batter in first pan. Set aside. Repeat above mixing instructions for yellow velvet cake mix. Pour batter into second pan. 3. Bake. Bake both cakes immediately for 29-34 minutes. Cake is done when toothpick inserted in center comes out free of crumbs. Cool cake in pan on wire rack for 15 minutes before removing. Cool completely before frosting. Pan Size, Bake Time: 2 9-inch rounds (1 pink velvet, 1 yellow velvet), 23-27 minutes. 24 cupcakes (12 pink velvet, 12 yellow velvet), 20-23 minutes. High Altitude (Over 3,500 Ft.): Single 9-inch Pans: Preheat oven to 350F. Stir 2 tablespoons of flour into each pink velvet and yellow velvet cake mix. Prepare as directed above. Bake at 350F for 24-28 minutes. Cupcakes: Preheat oven to 350F. Line muffin pans with baking cups. Stir 2 tablespoons of flour into each pink velvet and yellow velvet cake mix. Mix as directed above. Bake at 350F for 19-23 minutes.

Warnings

CONTAINS WHEAT

Nutrition

Nutrition Facts

Serving Size 0.083
Servings Per Container 12
  • Amount Per Serving
  • Calories 260
    • Total Fat 13g17%daily value
    • Total FatSaturated Fat 6g30%daily value
    • Total FatTrans Fat 0g
    • Total FatPolyunsaturated Fat 1g
    • Total FatMonounsaturated Fat 1g
    • Cholesterol 90mg30%daily value
    • Sodium 330mg14%daily value
    • Total Carbohydrate 33g12%daily value
    • Total CarbohydrateDietary Fiber 0g0%daily value
    • Total CarbohydrateSugars 19g
    • Protein 3g
Percent Daily Values are based on a 2,000 calorie diet.

Details

One pink velvet. One yellow velvet.

Per Serving Size: 170 Calories; 2g Sat Fat--10% DV; 260mg Sodium--11% DV; 19g Sugar.

Recipe: Spring Velvets Square Cake.

Ingredients

Sugar, Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening (Palm Oil), Wheat Starch, Leavening (Sodium Bicarbonate, Monocalcium Phosphate, Sodium Aluminum Phosphate). Contains 2% Or Less Of: Emulsifier (Propylene Esters, Mono- and Diglycerides, Sodium Stearoyl Lactylate), Salt, Natural And Artificial Flavor (Cocoa Butter, Cocoa Powder, Caramel Color), Xanthan Gum, Cellulose Gum, Artificial Flavor, Colored with (Yellow 5 Lake, Red 40), Natural Flavor.

Directions

You Will Need: Pink Velvet Cake Mix: 2 eggs; 1/3 cup water; 4 T butter (softened); One 8-inch round pan. Yellow Velvet Cake Mix: 2 eggs; 1/3 cup water; 4 T butter (softened); One 8-inch round pan. Baking Instructions: 1. Prep. Preheat oven to 325F. Grease sides and bottom of each pan with shortening or oil spray. Flour lightly. 2. Mix. Blend pink velvet cake mix, water, softened butter and eggs in a large bowl at low speed until moistened (about 30 seconds). Scrape sides of bowl. Beat at medium speed for 2 minutes. Pour batter in first pan. Set aside. Repeat above mixing instructions for yellow velvet cake mix. Pour batter into second pan. 3. Bake. Bake both cakes immediately for 29-34 minutes. Cake is done when toothpick inserted in center comes out free of crumbs. Cool cake in pan on wire rack for 15 minutes before removing. Cool completely before frosting. Pan Size, Bake Time: 2 9-inch rounds (1 pink velvet, 1 yellow velvet), 23-27 minutes. 24 cupcakes (12 pink velvet, 12 yellow velvet), 20-23 minutes. High Altitude (Over 3,500 Ft.): Single 9-inch Pans: Preheat oven to 350F. Stir 2 tablespoons of flour into each pink velvet and yellow velvet cake mix. Prepare as directed above. Bake at 350F for 24-28 minutes. Cupcakes: Preheat oven to 350F. Line muffin pans with baking cups. Stir 2 tablespoons of flour into each pink velvet and yellow velvet cake mix. Mix as directed above. Bake at 350F for 19-23 minutes.

Warnings

CONTAINS WHEAT

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No, Duncan Hines Spring Velvets Cake Mixes is not gluten-free.

Duncan Hines Spring Velvets Cake Mixes has 260.0 calories.

Duncan Hines Spring Velvets Cake Mixes has 33.0 carbs.

Duncan Hines Spring Velvets Cake Mixes has 19.0 grams of sugar.

Duncan Hines Spring Velvets Cake Mixes has 13.0 grams of fat.

Duncan Hines Spring Velvets Cake Mixes has 330.0 grams of sodium.