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Duncan Hines Perfect Size for 1 Perfect Size Red Velvet Dream Cake
Duncan Hines Perfect Size for 1 Perfect Size Red Velvet Dream Cake
9.4 oz
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About
Details
Red velvet cake & cream cheese frosting mix. Naturally and artificially flavored. New! Includes 6-inch cake pan and cream cheese frosting. Naturally and artificially flavored. Per 1/5 Package: 210 calories; 2 g sat fat (10% DV); 210 mg sodium (9% DV); 34 g sugars. See nutrition facts for as baked information. Duncan Hines Perfect Size cakes for just the right size to 2 to 4 people. For easy recipe inspiration and tips go to duncanhines.com.
Ingredients
Cake Mix (sugar, Enriched Bleached Wheat Flour (flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening (palm Oil), Cocoa Powder Processed With Alkali, Wheat Starch, Leavening (sodium Bicarbonate, Dicalcium Phosphate, Monocalcium Phosphate, Sodium Aluminum Phosphate), Dextrose, Emulsifier (propylene Esters, Mono And Diglycerides, Sodium Stearoyl Lactylate), Salt, Red 40, Artificial Flavors, Xanthan Gum, Cellulose Gum), Frosting Mix (powdered Sugar [sugar, Corn Starch], Cream Cheese Powder [cream Cheese (cream, Milk, Skim Milk, Whey, Cheese Cultures, Salt, Enzymes), Whey, Natural Flavor, Tocopherols And Ascorbyl Palmitate (to Protect Flavor)], Natural And Artificial Flavor).
Directions
Cake Instructions: You Will Need: Cake mix pouch; 1 egg; 1/4 cup water; 2 tablespoons butter (softened). 1. Prep. Preheat oven to 300 degrees F. 2. Mix. Empty contents of cake mix pouch into a large bowl. Blend cake mix, egg, water, and softened butter in a large bowl with electric mixer at low speed for 30 seconds. Scrape contents of bowl. Beat at medium-high speed for 3 minutes. Pour batter into the ungreased pan. Spread batter evenly in the paper pan. 3. Bake on rack in center at 300 degrees F for 34-39 minutes. Cake is done when toothpick inserted in center comes out free of crumbs. Remove cake carefully from oven with both hands using pot holders. Cool cake in pan for 15 minutes before removing. 4. Remove cake by turning the pan over and gently pushing on the bottom center of the pan to release the cake. Lift the pan off the cake. Carefully peel off the cake pan disk and place the cake right side up on a wire rack. Cool completely before frosting. Frosting Instructions: You Will Need: frosting pouch; 1 teaspoon water; 4 tablespoons butter (softened). 1. Mix. Put softened butter into large bowl with high sides. Mix softened butter with electric mixer on high for 1 minute or until light and fluffy. Scrape. Add frosting mix and exactly one teaspoon of water. Mix with a rubber spatula or spoon, pressing against the side of the bowl, until powder is incorporated into butter and mixture becomes well blended. Scrape sides. Mix with an electric mixer on high for 2 minutes or until smooth and creamy. 2. Decorate. Frost cake with spatula.
Warnings
Contains: wheat, milk.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 210
- Total Fat 3.5g5%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 210mg9%
- Total Carbohydrate 45g15%
- Dietary Fiber 1g4%
- Sugars 34g
- Protein 1g
Details
Red velvet cake & cream cheese frosting mix. Naturally and artificially flavored. New! Includes 6-inch cake pan and cream cheese frosting. Naturally and artificially flavored. Per 1/5 Package: 210 calories; 2 g sat fat (10% DV); 210 mg sodium (9% DV); 34 g sugars. See nutrition facts for as baked information. Duncan Hines Perfect Size cakes for just the right size to 2 to 4 people. For easy recipe inspiration and tips go to duncanhines.com.
Ingredients
Cake Mix (sugar, Enriched Bleached Wheat Flour (flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening (palm Oil), Cocoa Powder Processed With Alkali, Wheat Starch, Leavening (sodium Bicarbonate, Dicalcium Phosphate, Monocalcium Phosphate, Sodium Aluminum Phosphate), Dextrose, Emulsifier (propylene Esters, Mono And Diglycerides, Sodium Stearoyl Lactylate), Salt, Red 40, Artificial Flavors, Xanthan Gum, Cellulose Gum), Frosting Mix (powdered Sugar [sugar, Corn Starch], Cream Cheese Powder [cream Cheese (cream, Milk, Skim Milk, Whey, Cheese Cultures, Salt, Enzymes), Whey, Natural Flavor, Tocopherols And Ascorbyl Palmitate (to Protect Flavor)], Natural And Artificial Flavor).
Directions
Cake Instructions: You Will Need: Cake mix pouch; 1 egg; 1/4 cup water; 2 tablespoons butter (softened). 1. Prep. Preheat oven to 300 degrees F. 2. Mix. Empty contents of cake mix pouch into a large bowl. Blend cake mix, egg, water, and softened butter in a large bowl with electric mixer at low speed for 30 seconds. Scrape contents of bowl. Beat at medium-high speed for 3 minutes. Pour batter into the ungreased pan. Spread batter evenly in the paper pan. 3. Bake on rack in center at 300 degrees F for 34-39 minutes. Cake is done when toothpick inserted in center comes out free of crumbs. Remove cake carefully from oven with both hands using pot holders. Cool cake in pan for 15 minutes before removing. 4. Remove cake by turning the pan over and gently pushing on the bottom center of the pan to release the cake. Lift the pan off the cake. Carefully peel off the cake pan disk and place the cake right side up on a wire rack. Cool completely before frosting. Frosting Instructions: You Will Need: frosting pouch; 1 teaspoon water; 4 tablespoons butter (softened). 1. Mix. Put softened butter into large bowl with high sides. Mix softened butter with electric mixer on high for 1 minute or until light and fluffy. Scrape. Add frosting mix and exactly one teaspoon of water. Mix with a rubber spatula or spoon, pressing against the side of the bowl, until powder is incorporated into butter and mixture becomes well blended. Scrape sides. Mix with an electric mixer on high for 2 minutes or until smooth and creamy. 2. Decorate. Frost cake with spatula.
Warnings
Contains: wheat, milk.
Common questions
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