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Hy-Vee Spice Extra Moist Deluxe Cake Mix
Hy-Vee Spice Extra Moist Deluxe Cake Mix
Hy-Vee Spice Extra Moist Deluxe Cake Mix
Hy-Vee Spice Extra Moist Deluxe Cake Mix
Hy-Vee Spice Extra Moist Deluxe Cake Mix
Hy-Vee Spice Extra Moist Deluxe Cake Mix

Hy-Vee Spice Extra Moist Deluxe Cake Mix

16.5 oz
Hy-Vee Spice Extra Moist Deluxe Cake Mix

Hy-Vee Spice Extra Moist Deluxe Cake Mix

16.5 oz

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Kitchen Tropical Mango Veggie Smoothie

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Details

MAPLE CREAM CHEESE FROSTING - SERVES 12. ALL YOU NEED - 2 PACKAGES (8 OZ EACH) HY-VEE CREAM CHEESE, SOFTENED, 1/2 CUP HY-VEE UNSALTED BUTTER, SOFTENED, 2 TBSP PACKED HY-VEE BROWN SUGAR, 1/4 CUP HY-VEE SELECT 100% PURE MAPLE SYRUP, 2 CUPS HY-VEE POWDERED SUGAR. ALL YOU DO - BLEND CREAM CHEESE, BUTTER AND BROWN SUGAR TOGETHER UNTIL CREAMY. ADD MAPLE SYRUP AND BLEND UNTIL WELL-COMBINED. MIX IN POWDERED SUGAR UNTIL OF SPREADING CONSISTENCY. THIS RECIPE MAKES ENOUGH FROSTING FOR A TWO-LAYER 8- OR 9-INCH CAKE. NUTRITION FACTS PER SERVING: 320 CALORIES, 21G FAT, 12G SATURATED FAT, 0.5G TRANS FAT, 60MG CHOLESTEROL, 125MG SODIUM, 33G CARBOHYDRATES, 0G FIBER, 30G SUGAR, 2G PROTEIN. DAILY VALUES: 15% VITAMIN A, 0% VITAMIN C, 4% CALCIUM, 2% IRON.

YOU WILL NEED - 1 CUP WATER, 1/3 CUP VEGETABLE OIL, 3 LARGE EGGS. BASIC RECIPE - 1. PREHEAT: 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: BLEND CAKE MIX, WATER, VEGETABLE OIL AND EGGS IN A LARGE MIXING BOWL ON LOW SPEED UNTIL MOISTENED. BEAT AT MEDIUM SPEED FOR 2 MINUTES. 3. POUR: POUR BATTER IN PANS AND BAKE IMMEDIATELY. 4. BAKE: BAKE FOLLOWING THE 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: COOL IN PAN 10 TO 20 MINUTES (TUBE PAN 25 MINUTES). REMOVE FROM PAN AND COOL TOP SIDE UP. FROST WHEN COMPLETELY COOLED. STORE LOOSELY COVERED. PAN SIZE - TWO 8" ROUND PANS, BAKE TIME - 28 TO 32 MIN. PAN SIZE - TWO 9" ROUND PANS, BAKE TIME - 24 TO 28 MIN. PAN SIZE - ONE 13" X 9" RECTANGLE PAN, BAKE TIME - 28 TO 32 MIN. PAN SIZE - ONE 10" OR FLUTED TUBE PAN, BAKE TIME - 33 TO 38 MIN. PAN SIZE - 24 CUPCAKES (FILL 1/2 FULL), BAKE TIME - 14 TO 18 MIN. 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.

SATISFACTION GUARANTEED CALL 1-800-289-8343 WWW.HY-VEE.COM


Ingredients

Sugar, Enriched Bleached Flour (bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), 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]), Spice, Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Contains 2% Or Less Of Each Of The Following: Modified Corn Starch, Dextrose, Salt, Wheat Starch, Caramel (color), Cellulose Gum, Guar Gum, Cinnamon, Sulfite (preservative).


Directions

Bake: You Will Need: 1 cup water. 1/3 cup vegetable oil. 3 large eggs. 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 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/Bake Time: Two 8 Inch Round Pans: 28 to 32 min. Two 9 Inch Round Pans: 24 to 28 min. One 13 Inch x 9 Inch Rectangle Pan: 28 to 32 min. One 10 Inch or Fluted Tube Pan: 33 to 38 min. 24 Cupcakes (Fill 1/2 Full): 14 to 18 min. 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.; 13x9 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.


Warnings

Contains: wheat, soy; Manufactured on shared equipment with products containing milk, eggs, walnuts and peanuts.

Nutrition

Nutrition Facts

Serving Size 39.00 g
Servings Per Container 12
  • Amount Per Serving
  • Calories 160
    • Total Fat 3g5%daily value
    • Total FatSaturated Fat 1.5g8%daily value
    • Total FatTrans Fat 0g
    • Total FatPolyunsaturated Fat 1g
    • Total FatMonounsaturated Fat 1g
    • Cholesterol 0mg0%daily value
    • Sodium 230mg10%daily value
    • Total Carbohydrate 31g10%daily value
    • Total CarbohydrateDietary Fiber 0g0%daily value
    • Total CarbohydrateSugars 17g
    • Protein 1g
Percent Daily Values are based on a 2,000 calorie diet.

Details

MAPLE CREAM CHEESE FROSTING - SERVES 12. ALL YOU NEED - 2 PACKAGES (8 OZ EACH) HY-VEE CREAM CHEESE, SOFTENED, 1/2 CUP HY-VEE UNSALTED BUTTER, SOFTENED, 2 TBSP PACKED HY-VEE BROWN SUGAR, 1/4 CUP HY-VEE SELECT 100% PURE MAPLE SYRUP, 2 CUPS HY-VEE POWDERED SUGAR. ALL YOU DO - BLEND CREAM CHEESE, BUTTER AND BROWN SUGAR TOGETHER UNTIL CREAMY. ADD MAPLE SYRUP AND BLEND UNTIL WELL-COMBINED. MIX IN POWDERED SUGAR UNTIL OF SPREADING CONSISTENCY. THIS RECIPE MAKES ENOUGH FROSTING FOR A TWO-LAYER 8- OR 9-INCH CAKE. NUTRITION FACTS PER SERVING: 320 CALORIES, 21G FAT, 12G SATURATED FAT, 0.5G TRANS FAT, 60MG CHOLESTEROL, 125MG SODIUM, 33G CARBOHYDRATES, 0G FIBER, 30G SUGAR, 2G PROTEIN. DAILY VALUES: 15% VITAMIN A, 0% VITAMIN C, 4% CALCIUM, 2% IRON.

YOU WILL NEED - 1 CUP WATER, 1/3 CUP VEGETABLE OIL, 3 LARGE EGGS. BASIC RECIPE - 1. PREHEAT: 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: BLEND CAKE MIX, WATER, VEGETABLE OIL AND EGGS IN A LARGE MIXING BOWL ON LOW SPEED UNTIL MOISTENED. BEAT AT MEDIUM SPEED FOR 2 MINUTES. 3. POUR: POUR BATTER IN PANS AND BAKE IMMEDIATELY. 4. BAKE: BAKE FOLLOWING THE 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: COOL IN PAN 10 TO 20 MINUTES (TUBE PAN 25 MINUTES). REMOVE FROM PAN AND COOL TOP SIDE UP. FROST WHEN COMPLETELY COOLED. STORE LOOSELY COVERED. PAN SIZE - TWO 8" ROUND PANS, BAKE TIME - 28 TO 32 MIN. PAN SIZE - TWO 9" ROUND PANS, BAKE TIME - 24 TO 28 MIN. PAN SIZE - ONE 13" X 9" RECTANGLE PAN, BAKE TIME - 28 TO 32 MIN. PAN SIZE - ONE 10" OR FLUTED TUBE PAN, BAKE TIME - 33 TO 38 MIN. PAN SIZE - 24 CUPCAKES (FILL 1/2 FULL), BAKE TIME - 14 TO 18 MIN. 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.

SATISFACTION GUARANTEED CALL 1-800-289-8343 WWW.HY-VEE.COM


Ingredients

Sugar, Enriched Bleached Flour (bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), 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]), Spice, Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Contains 2% Or Less Of Each Of The Following: Modified Corn Starch, Dextrose, Salt, Wheat Starch, Caramel (color), Cellulose Gum, Guar Gum, Cinnamon, Sulfite (preservative).


Directions

Bake: You Will Need: 1 cup water. 1/3 cup vegetable oil. 3 large eggs. 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 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/Bake Time: Two 8 Inch Round Pans: 28 to 32 min. Two 9 Inch Round Pans: 24 to 28 min. One 13 Inch x 9 Inch Rectangle Pan: 28 to 32 min. One 10 Inch or Fluted Tube Pan: 33 to 38 min. 24 Cupcakes (Fill 1/2 Full): 14 to 18 min. 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.; 13x9 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.


Warnings

Contains: wheat, soy; Manufactured on shared equipment with products containing milk, eggs, walnuts and peanuts.


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No, Hy-Vee Spice Extra Moist Deluxe Cake Mix is not gluten-free.

Hy-Vee Spice Extra Moist Deluxe Cake Mix has 160.0 calories.

Hy-Vee Spice Extra Moist Deluxe Cake Mix has 31.0 carbs.

Hy-Vee Spice Extra Moist Deluxe Cake Mix has 17.0 grams of sugar.

Hy-Vee Spice Extra Moist Deluxe Cake Mix has 3.0 grams of fat.

Hy-Vee Spice Extra Moist Deluxe Cake Mix has 230.0 grams of sodium.