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Hy-Vee Confetti Extra Moist Deluxe Cake Mix
Hy-Vee Confetti Extra Moist Deluxe Cake Mix
16.5 oz
About
Details
PAN SIZE - TWO 8" ROUND PANS, BAKE TIME - 26 TO 31 MIN. PAN SIZE - TWO 9" ROUND PANS, BAKE TIME - 23 TO 28 MIN. PAN SIZE - ONE 13" X 9" RECTANGLE PAN, BAKE TIME - 23 TO 28 MIN. PAN SIZE - ONE 10" OR FLUTED TUBE PAN, BAKE TIME - 33 TO 36 MIN. PAN SIZE - 24 CUPCAKES (FILL 1/2 FULL), BAKE TIME - 18 TO 21 MIN.
High altitude: Over 3,500 feet, preheat oven to 375 Degrees F. Stir 1/3 cup flour into mix. Use 3 egg whites, 1 cup water and 1/4 cup oil. Mix as directed above. Two 9-inch pans, bake 25 to 28 min.; 13 x 9-inch pan, 24 to 28 min.; 10-inch or fluted tube pan, 34 to 38 min.; 24 cupcakes, 14 to 17 min.; 8-inch pan not recommended.
VERY BERRY BUTTERCREAM FROSTING - ALL YOU NEED - 1 CUP HY-VEE BUTTER, SOFTENED, 1/2 CUP SMASHED ASSORTED BERRIES (BLUEBERRIES, STRAWBERRIES AND RASPBERRIES), 5 CUPS HY-VEE POWDERED SUGAR, 1 TSP HY-VEE VANILLA, 1/2 TSP RASPBERRY EXTRACT, OPTIONAL, ALL YOU DO - CREAM BUTTER UNTIL SMOOTH. ADD BERRIES, POWDERED SUGAR, VANILLA AND RASPBERRY EXTRACT, IF DESIRED. BEAT UNTIL SMOOTH AND CREAMY. MAKES ABOUT 3-1/2 CUPS, ENOUGH TO GENEROUSLY FROST A 13 X 9-INCH CAKE OR DOUBLE LAYER 8-INCH ROUND CAKE.
YOU WILL NEED - 1 CUP WATER, 1/4 CUP VEGETABLE OIL, 3 EGG WHITES, 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 EGG WHITES 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 CAKE IN PAN ON WIRE RACK FOR 10 TO 20 MINUTES. REMOVE FROM PAN AND COOL TOP SIDE UP. COOL COMPLETELY BEFORE FROSTING. STORE LOOSELY COVERED.
NUTRITION FACTS PER 2 TBSP: 140 CALORIES, 7G FAT, 4G SATURATED FAT, 0G TRANS FAT, 15MG CHOLESTEROL, 60MG SODIUM, 22G CARBOHYDRATES, 0G FIBER, 21G SUGAR, 0G PROTEIN. DAILY VALUES: 4% VITAMIN A, 2% VITAMIN C, 0% CALCIUM, 0% IRON.
SATISFACTION GUARANTEED CALL 1-800-289-8343, WWW.HY-VEE.COM
Ingredients
Enriched Bleached Flour (Bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Vegetable Shortening ([Contains One Or More Of The Following: Palm Oil And/Or Soybean Oil], Propylene Glycol Monoesters, Mono- And Diglycerides, Soy Lecithin), Confetti Bits (Sugar, Corn Starch, Vegetable Oil [Palm Kernel, Palm Oil], Soy Lecithin, Confectioner'S Glaze, Color [Red 40 Lake, Yellow 6 Lake, Blue 1 Lake, Yellow 5 Lake], Dextrin, Carnauba Wax, Natural And Artificial Flavor), Modified Corn Starch, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Contains 2% Or Less Of Each Of The Following: Propylene Glycol Mono- And Diesters, Dextrose, Salt, Mono- And Diglycerides, Artificial Flavor, Lecithin, Xanthan Gum, Citric Acid.
Directions
You will need: 1 cup water, 1/4 cup vegetable oil, 3 egg whites. 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 egg whites in large mixing bowl on low speed until moistened. Beat at low 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, Bake Time: 26 to 31 min. Two 9 inch round pans, 23 to 28 min. One 13 inch x 9 inch rectangle pan, 23 to 28 min. One 10 inch or fluted tube pan, 33 to 36 min. 24 cupcakes (fill 1/2 full), 18 to 21 min. High Altitude: Over 3,500 feet, preheat oven to 375 degrees F. Stir 1/3 cup flour into mix. Use 3 egg whites, 1 cup water and 1/4 cup oil. Mix as directed above. Two 9-inch pans, bake 25 to 28 min.; 13 x 9-inch pan, 24 to 28 min.; 10-inch or fluted tube pan, 34 to 38 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 3g5%
- Saturated Fat 1.5g8%
- Trans Fat 0g
- Polyunsaturated Fat 0.5g
- Monounsaturated Fat 1g
- Cholesterol 0mg0%
- Sodium 230mg10%
- Total Carbohydrate 31g10%
- Dietary Fiber 0g0%
- Sugars 17g
- Protein 1g
Details
PAN SIZE - TWO 8" ROUND PANS, BAKE TIME - 26 TO 31 MIN. PAN SIZE - TWO 9" ROUND PANS, BAKE TIME - 23 TO 28 MIN. PAN SIZE - ONE 13" X 9" RECTANGLE PAN, BAKE TIME - 23 TO 28 MIN. PAN SIZE - ONE 10" OR FLUTED TUBE PAN, BAKE TIME - 33 TO 36 MIN. PAN SIZE - 24 CUPCAKES (FILL 1/2 FULL), BAKE TIME - 18 TO 21 MIN.
High altitude: Over 3,500 feet, preheat oven to 375 Degrees F. Stir 1/3 cup flour into mix. Use 3 egg whites, 1 cup water and 1/4 cup oil. Mix as directed above. Two 9-inch pans, bake 25 to 28 min.; 13 x 9-inch pan, 24 to 28 min.; 10-inch or fluted tube pan, 34 to 38 min.; 24 cupcakes, 14 to 17 min.; 8-inch pan not recommended.
VERY BERRY BUTTERCREAM FROSTING - ALL YOU NEED - 1 CUP HY-VEE BUTTER, SOFTENED, 1/2 CUP SMASHED ASSORTED BERRIES (BLUEBERRIES, STRAWBERRIES AND RASPBERRIES), 5 CUPS HY-VEE POWDERED SUGAR, 1 TSP HY-VEE VANILLA, 1/2 TSP RASPBERRY EXTRACT, OPTIONAL, ALL YOU DO - CREAM BUTTER UNTIL SMOOTH. ADD BERRIES, POWDERED SUGAR, VANILLA AND RASPBERRY EXTRACT, IF DESIRED. BEAT UNTIL SMOOTH AND CREAMY. MAKES ABOUT 3-1/2 CUPS, ENOUGH TO GENEROUSLY FROST A 13 X 9-INCH CAKE OR DOUBLE LAYER 8-INCH ROUND CAKE.
YOU WILL NEED - 1 CUP WATER, 1/4 CUP VEGETABLE OIL, 3 EGG WHITES, 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 EGG WHITES 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 CAKE IN PAN ON WIRE RACK FOR 10 TO 20 MINUTES. REMOVE FROM PAN AND COOL TOP SIDE UP. COOL COMPLETELY BEFORE FROSTING. STORE LOOSELY COVERED.
NUTRITION FACTS PER 2 TBSP: 140 CALORIES, 7G FAT, 4G SATURATED FAT, 0G TRANS FAT, 15MG CHOLESTEROL, 60MG SODIUM, 22G CARBOHYDRATES, 0G FIBER, 21G SUGAR, 0G PROTEIN. DAILY VALUES: 4% VITAMIN A, 2% VITAMIN C, 0% CALCIUM, 0% IRON.
SATISFACTION GUARANTEED CALL 1-800-289-8343, WWW.HY-VEE.COM
Ingredients
Enriched Bleached Flour (Bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Vegetable Shortening ([Contains One Or More Of The Following: Palm Oil And/Or Soybean Oil], Propylene Glycol Monoesters, Mono- And Diglycerides, Soy Lecithin), Confetti Bits (Sugar, Corn Starch, Vegetable Oil [Palm Kernel, Palm Oil], Soy Lecithin, Confectioner'S Glaze, Color [Red 40 Lake, Yellow 6 Lake, Blue 1 Lake, Yellow 5 Lake], Dextrin, Carnauba Wax, Natural And Artificial Flavor), Modified Corn Starch, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Contains 2% Or Less Of Each Of The Following: Propylene Glycol Mono- And Diesters, Dextrose, Salt, Mono- And Diglycerides, Artificial Flavor, Lecithin, Xanthan Gum, Citric Acid.
Directions
You will need: 1 cup water, 1/4 cup vegetable oil, 3 egg whites. 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 egg whites in large mixing bowl on low speed until moistened. Beat at low 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, Bake Time: 26 to 31 min. Two 9 inch round pans, 23 to 28 min. One 13 inch x 9 inch rectangle pan, 23 to 28 min. One 10 inch or fluted tube pan, 33 to 36 min. 24 cupcakes (fill 1/2 full), 18 to 21 min. High Altitude: Over 3,500 feet, preheat oven to 375 degrees F. Stir 1/3 cup flour into mix. Use 3 egg whites, 1 cup water and 1/4 cup oil. Mix as directed above. Two 9-inch pans, bake 25 to 28 min.; 13 x 9-inch pan, 24 to 28 min.; 10-inch or fluted tube pan, 34 to 38 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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