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Duncan Hines Perfect Size Strawberry Lemon Kiss
Duncan Hines Perfect Size Strawberry Lemon Kiss
each
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About
Details
Duncan Hines® Perfect® Size Strawberry Lemon Kiss. Made with naturally flavored. It includes 6-Inch Heart Pan, Cake Mix And Glaze Mix. 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), Natural Flavor [tocopherols Added To Protect Flavor]), Cake Mix (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 Aluminum Phosphate), Artificial Strawberry Bits (sugar, Yellow Corn Flour, Dextrose, Modified Food Starch, Canola Oil, Corn Starch, Maltodextrin, Citric Acid, Natural And Artificial Flavors, Red 40 And Blue 2), Emulsifier (propylene Esters, Mono And Diglycerides, Sodium Stearoyl Lactylate), Salt, Xanthan Gum, Cellulose Gum, Natural And Artificial Flavor, Citric Acid, Red 40 Lake).
Directions
Cake Instructions: You will need: Cake mix pouch, 1 Egg, 2 tablespoons water, 2 Tablespoons butter (softened). 1. Prep: Preheat oven to 300°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°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. 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. Mix with a spoon until glaze is uniform and smooth and immediately pour warm glaze over cake on cooling rack, making sure to cover immediately. 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 250
- Total Fat 4g6%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 170mg7%
- Total Carbohydrate 53g18%
- Dietary Fiber 0g0%
- Sugars 43g
- Protein 0g
Details
Duncan Hines® Perfect® Size Strawberry Lemon Kiss. Made with naturally flavored. It includes 6-Inch Heart Pan, Cake Mix And Glaze Mix. 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), Natural Flavor [tocopherols Added To Protect Flavor]), Cake Mix (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 Aluminum Phosphate), Artificial Strawberry Bits (sugar, Yellow Corn Flour, Dextrose, Modified Food Starch, Canola Oil, Corn Starch, Maltodextrin, Citric Acid, Natural And Artificial Flavors, Red 40 And Blue 2), Emulsifier (propylene Esters, Mono And Diglycerides, Sodium Stearoyl Lactylate), Salt, Xanthan Gum, Cellulose Gum, Natural And Artificial Flavor, Citric Acid, Red 40 Lake).
Directions
Cake Instructions: You will need: Cake mix pouch, 1 Egg, 2 tablespoons water, 2 Tablespoons butter (softened). 1. Prep: Preheat oven to 300°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°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. 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. Mix with a spoon until glaze is uniform and smooth and immediately pour warm glaze over cake on cooling rack, making sure to cover immediately. 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.
Common questions
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