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Duncan Hines Cake Mix & Chocolate Glaze Mix, Red Velvet Crush
Duncan Hines Cake Mix & Chocolate Glaze Mix, Red Velvet Crush
8.6 oz
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About
Details
Red velvet cake mix & chocolate glaze mix. Naturally flavored. New! Includes 6-inch heart pan, cake mix and glaze mix. Per 1/5 Package: 210 calories; 3 g sat fat (15% DV); 150 mg sodium (6% DV); 32 g sugars. See nutrition facts for as baked information. Try Our Other Delicious Flavors: Chocolate Lover's; Golden Fudge; Lemon Bliss; Strawberries & Creme; Red Velvet Dream. Duncan Hines Perfect Size cakes are just the right size for 2 to 4 people.
Ingredients
Glaze Mix (powdered Sugar [sugar, Corn Starch], Vegetable Oil Shortening (palm Oil), Cocoa Processed With Alkali, Natural Flavor), 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).
Directions
Cake Instructions: You will Need: Cake mix pouch. 1 egg. 2 tablespoons water. 2 tablespoons butter (softened). 1. Prep: Preheat oven to 300 degrees F. Toaster oven not recommended. 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 pan. 3. Bake: Bake on rack in center of oven at 300 degrees F for 37-39 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: 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 glazing. Glaze Instructions: You will Need: Glaze pouch. 2 tablespoons milk. Caution: Children should only handle hot glaze under adult supervision, and should not remove hot glaze from microwave. 1. Prep: Place cooling rack on top of a large bowl and place cooled cake in the center of the cooling rack above the bowl. 2. Mix: Add glaze mix and exactly two tablespoons of milk to a microwave safe bowl. Blend with a spoon until powder is incorporated into milk and mixture becomes well blended. 3. Heat & Decorate: Heat in the microwave on high for 40 seconds. Remove from microwave carefully. Caution: Glaze and bowl will be hot to the touch. Mix with a spoon until glaze is uniform and smooth and immediately pour warm glaze over cake on cooling rack, making sure to cover completely. Cool glaze for at least 15 minutes before transferring cake to a plate and serving. High Altitude (over 3,500 ft): Mix and bake as directed above.
Warnings
Contains: wheat. Manufactured on equipment that also processes tree nuts.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 210
- Total Fat 5g8%
- Saturated Fat 3g15%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 150mg6%
- Total Carbohydrate 40g13%
- Dietary Fiber 1g4%
- Sugars 32g
- Protein 1g
Details
Red velvet cake mix & chocolate glaze mix. Naturally flavored. New! Includes 6-inch heart pan, cake mix and glaze mix. Per 1/5 Package: 210 calories; 3 g sat fat (15% DV); 150 mg sodium (6% DV); 32 g sugars. See nutrition facts for as baked information. Try Our Other Delicious Flavors: Chocolate Lover's; Golden Fudge; Lemon Bliss; Strawberries & Creme; Red Velvet Dream. Duncan Hines Perfect Size cakes are just the right size for 2 to 4 people.
Ingredients
Glaze Mix (powdered Sugar [sugar, Corn Starch], Vegetable Oil Shortening (palm Oil), Cocoa Processed With Alkali, Natural Flavor), 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).
Directions
Cake Instructions: You will Need: Cake mix pouch. 1 egg. 2 tablespoons water. 2 tablespoons butter (softened). 1. Prep: Preheat oven to 300 degrees F. Toaster oven not recommended. 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 pan. 3. Bake: Bake on rack in center of oven at 300 degrees F for 37-39 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: 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 glazing. Glaze Instructions: You will Need: Glaze pouch. 2 tablespoons milk. Caution: Children should only handle hot glaze under adult supervision, and should not remove hot glaze from microwave. 1. Prep: Place cooling rack on top of a large bowl and place cooled cake in the center of the cooling rack above the bowl. 2. Mix: Add glaze mix and exactly two tablespoons of milk to a microwave safe bowl. Blend with a spoon until powder is incorporated into milk and mixture becomes well blended. 3. Heat & Decorate: Heat in the microwave on high for 40 seconds. Remove from microwave carefully. Caution: Glaze and bowl will be hot to the touch. Mix with a spoon until glaze is uniform and smooth and immediately pour warm glaze over cake on cooling rack, making sure to cover completely. Cool glaze for at least 15 minutes before transferring cake to a plate and serving. High Altitude (over 3,500 ft): Mix and bake as directed above.
Warnings
Contains: wheat. Manufactured on equipment that also processes tree nuts.
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