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Hy-Vee Cake Mix, Deluxe, Devil's Food, Extra Moist
Hy-Vee Cake Mix, Deluxe, Devil's Food, Extra Moist
16.5 oz
About
Ingredients
Enriched Bleached Flour (bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Cocoa (processed With Alkali), Vegetable Shortening ([contains One Or More Of The Following: Palm Oil And/or Soybean Oil], Propylene Glycol Mono And Diesters, Mono And Diglycerides, Soy Lecithin, Citric Acid [preservative]), Dextrose, Leavening (baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Modified Corn Starch, Contains 2% Or Less Of Each Of The Following: Salt, Cellulose Gum, Guar Gum, Artificial Flavor.
Directions
You Will Need: 1 cup water; 1/3 vegetable oil; 3 large eggs. Bake: Basic Recipe: 1. Preheat oven to 350 degrees F for metal and glass pans, 325 degrees F for dark or coated pans. Generously grease pans and dust with flour. 2. Blend cake mix, water, vegetable oil and eggs in large mixing bowl on low speed until moistened. Beat at medium speed 2 minutes. 3. Pour batter into pans and bake immediately. 4. Bake following chart below. Add 3 to 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. 5. Cool in pan on wire rack 10 to 20 minutes (tube pan 25 minutes). Remove from pan and cool top side up. Cool completely before frosting. Store loosely covered. Pan Size: Two 8 Inch Round Pans: 26 to 31 min bake time. Two 9 Inch Round Pans: 23 to 28 min bake time. One 13 Inch x 9 Inch Rectangle Pan: 23 to 28 min bake time. One 10 Inch or Fluted Tube Pan: 33 to 36 min bake time. 24 Cupcakes (Fill 1/2 Full): 18 to 21 min bake time. High Altitude: Over 3,500 feet, preheat oven to 375 degrees F. Stir 1/3 cup flour into mix. Use 3 eggs, 1 cup water and 1/4 cup oil. Mix as directed above. Two 9-inch pans, bake 27 to 30 min.; 13 x 9-inch pan, 28 to 32 min.; 10-inch or fluted tube pan, 38 to 42 min.; 24 cupcakes, 14 to 17 min.; 8-inch pan not recommended. Do not consume/eat raw cake batter.
Warnings
Contains: wheat, soy; Manufactured on shared equipment with products containing milk, eggs, walnuts and peanuts.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 160
- Total Fat 3.5g4%
- Saturated Fat 1.5g8%
- Trans Fat 0g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 1g
- Cholesterol 0mg0%
- Sodium 300mg13%
- Total Carbohydrate 30g11%
- Dietary Fiber 1g4%
- Sugars 16g
- Protein 2g
Ingredients
Enriched Bleached Flour (bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Cocoa (processed With Alkali), Vegetable Shortening ([contains One Or More Of The Following: Palm Oil And/or Soybean Oil], Propylene Glycol Mono And Diesters, Mono And Diglycerides, Soy Lecithin, Citric Acid [preservative]), Dextrose, Leavening (baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Modified Corn Starch, Contains 2% Or Less Of Each Of The Following: Salt, Cellulose Gum, Guar Gum, Artificial Flavor.
Directions
You Will Need: 1 cup water; 1/3 vegetable oil; 3 large eggs. Bake: Basic Recipe: 1. Preheat oven to 350 degrees F for metal and glass pans, 325 degrees F for dark or coated pans. Generously grease pans and dust with flour. 2. Blend cake mix, water, vegetable oil and eggs in large mixing bowl on low speed until moistened. Beat at medium speed 2 minutes. 3. Pour batter into pans and bake immediately. 4. Bake following chart below. Add 3 to 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. 5. Cool in pan on wire rack 10 to 20 minutes (tube pan 25 minutes). Remove from pan and cool top side up. Cool completely before frosting. Store loosely covered. Pan Size: Two 8 Inch Round Pans: 26 to 31 min bake time. Two 9 Inch Round Pans: 23 to 28 min bake time. One 13 Inch x 9 Inch Rectangle Pan: 23 to 28 min bake time. One 10 Inch or Fluted Tube Pan: 33 to 36 min bake time. 24 Cupcakes (Fill 1/2 Full): 18 to 21 min bake time. High Altitude: Over 3,500 feet, preheat oven to 375 degrees F. Stir 1/3 cup flour into mix. Use 3 eggs, 1 cup water and 1/4 cup oil. Mix as directed above. Two 9-inch pans, bake 27 to 30 min.; 13 x 9-inch pan, 28 to 32 min.; 10-inch or fluted tube pan, 38 to 42 min.; 24 cupcakes, 14 to 17 min.; 8-inch pan not recommended. Do not consume/eat raw cake batter.
Warnings
Contains: wheat, soy; Manufactured on shared equipment with products containing milk, eggs, walnuts and peanuts.
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