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Duncan Hines Autumn Velvets Cake Mix
Duncan Hines Autumn Velvets Cake Mix
17.64 oz
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About
Details
One brown velvet, one orange velvet deliciously moist cake mixes.
The Duncan Hines Promise: The best cakes begin with the best batter. Duncan Hines promises a smooth, velvety batter for a perfect cake every time.
Recipe: Autumn Swirl Cake with Maple Spiced Frosting.
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 Aluminium Phosphate, Dicalcium Phosphate). Contains 2% Or Less Of: Cocoa Powder Processed With Alkali, Emulsifier (propylene Esters, Mono And Diglycerides, Sodium Stearoyl Lactylate), Salt, Dextrose, Natural And Artificial Flavor, Xanthan Gum, Cellulose Gum, Colored With (yellow 5 Lake, Red 40 Lake, Yellow 6 Lake, Blue 1 Lake [soy Lecithin]), Caramel Color), Artificial Flavors.
Directions
Brown Velvet Cake Mix: You will need: 2 eggs, 1/3 cup water, 4 tablespoons butter (softened)+, one 8-inch round pan. Orange Velvet Cake Mix: You will need: 2 eggs, 1/3 cup water, 4 tablespoons 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 brown velvet cake mix, water, butter (softened) 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. Batter will be thick and fluffy. Pour batter and spread evenly in first pan. Set aside. Repeat above mixing instructions for orange velvet cake mix. Pour batter and spread evenly into second pan. 3. Bake: Bake both 8-inch cakes immediately for 30-35 minutes. Cakes are done when toothpick inserted in center comes out free of crumbs. Cool cakes in pans on wire rack for 15 minutes before removing. Cool completely before frosting. For 2 9-inch rounds (1 brown velvet, 1 orange velvet), bake 28-33 minutes. For cupcakes (12 brown velvet, 12 orange velvet), bake 17-22 minutes. High Altitude (over 3,500 Ft): Preheat oven to 350F. Stir 1 tablespoon flour into each orange velvet and brown velvet cake mix. Prepare as directed above. Bake at 350F. Two 9-inch pans 26-29 minutes; 24 cupcakes 18-21 minutes. +To Substitute Oil for Butter: For each layer, use 2 large eggs, 1/3 cup water, 1/4 cup oil. Mix as directed above. Bake at 325F. Two 8-inch pans, 27-30 minutes; two 9-inch pans, 23-26 minutes; 24 cupcakes, 18-21 minutes.
Warnings
Contains: wheat, soy. Manufactured on equipment that also processes tree nuts.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 210
- Total Fat 5g6%
- Saturated Fat 2.5g13%
- Trans Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg0%
- Sodium 320mg14%
- Total Carbohydrate 39g14%
- Dietary Fiber 1g4%
- Sugars 22g
- Protein 2g
Details
One brown velvet, one orange velvet deliciously moist cake mixes.
The Duncan Hines Promise: The best cakes begin with the best batter. Duncan Hines promises a smooth, velvety batter for a perfect cake every time.
Recipe: Autumn Swirl Cake with Maple Spiced Frosting.
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 Aluminium Phosphate, Dicalcium Phosphate). Contains 2% Or Less Of: Cocoa Powder Processed With Alkali, Emulsifier (propylene Esters, Mono And Diglycerides, Sodium Stearoyl Lactylate), Salt, Dextrose, Natural And Artificial Flavor, Xanthan Gum, Cellulose Gum, Colored With (yellow 5 Lake, Red 40 Lake, Yellow 6 Lake, Blue 1 Lake [soy Lecithin]), Caramel Color), Artificial Flavors.
Directions
Brown Velvet Cake Mix: You will need: 2 eggs, 1/3 cup water, 4 tablespoons butter (softened)+, one 8-inch round pan. Orange Velvet Cake Mix: You will need: 2 eggs, 1/3 cup water, 4 tablespoons 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 brown velvet cake mix, water, butter (softened) 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. Batter will be thick and fluffy. Pour batter and spread evenly in first pan. Set aside. Repeat above mixing instructions for orange velvet cake mix. Pour batter and spread evenly into second pan. 3. Bake: Bake both 8-inch cakes immediately for 30-35 minutes. Cakes are done when toothpick inserted in center comes out free of crumbs. Cool cakes in pans on wire rack for 15 minutes before removing. Cool completely before frosting. For 2 9-inch rounds (1 brown velvet, 1 orange velvet), bake 28-33 minutes. For cupcakes (12 brown velvet, 12 orange velvet), bake 17-22 minutes. High Altitude (over 3,500 Ft): Preheat oven to 350F. Stir 1 tablespoon flour into each orange velvet and brown velvet cake mix. Prepare as directed above. Bake at 350F. Two 9-inch pans 26-29 minutes; 24 cupcakes 18-21 minutes. +To Substitute Oil for Butter: For each layer, use 2 large eggs, 1/3 cup water, 1/4 cup oil. Mix as directed above. Bake at 325F. Two 8-inch pans, 27-30 minutes; two 9-inch pans, 23-26 minutes; 24 cupcakes, 18-21 minutes.
Warnings
Contains: wheat, soy. Manufactured on equipment that also processes tree nuts.
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