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Duncan Hines Signature Cake Mix Moist Red Velvet - 15.25 Oz
Cake Mix, Red Velvet, Perfectly Moist
Per 1/10 Package: 170 calories. 2.5 sat fat (13% DV). 330mg sodium (14% DV). 17g total sugar. See nutrition facts for as baked information. Made with rich cocoa. Red (velvet) is the new black. Red velvet trifle cups. duncanhines.com. how2recycle.info. Smartlabel: Scan here or call 1-800-362-9834 for more food information. Questions or comments, visit us at www.duncanhines.com or call mon-fri., 1-800-362-9834 (except national holidays). Please have entire package available when you call so we may gather information off the label. For more deliciouse inspiration, go to duncanhines.com.
|Serving size||0.1 package mix|
|Servings Per Container||10|
|Amount Per Serving||(+)|
|Calories from Fat||0||0|
|% Daily Value*|
|Total Fat 4.5g||6%||17%|
|Saturated Fat 2.5g||13%||20%|
|Trans Fat 0g|
|Total Carbohydrate 33g||12%||12%|
|Dietary Fiber <1g||3%||3%|
|(-) Information is currently not available for this nutrient.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**.|
|** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA.|
|Total Fat||Less than||65g||80g|
|Sat. Fat||Less than||20g||25g|
|Calories per gram:|
Enriched Bleached Wheat Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Emulsified Palm Shortening (Palm Oil, Propylene Glycol Mono-and Diesters of Fats and Fatty Acids, Mono-and Diglycerides, Sodium Stearoyl Lactylate), Cocoa Powder Processed with Alkali, Leavening (Baking Soda, Sodium Aluminum Phosphate, Dicalcium Phosphate, Monocalcium Phosphate), Wheat Starch, Dextrose, Salt, Palm Oil, Red 40, Cellulose Gum, Xanthan Gum.
Warning Contains: Contains: Wheat
Directions You will need: 1 cup water; 3 large eggs; 1/3 cup vegetable oil. Do not eat raw batter. Baking instructions: step 1 prep: preheat 350 degrees f. For metal and glass pan(s), 325 degrees f. For dark or coated pan(s) (add 3-5 minutes to bake time for dark or coated pan(s). Cake is done when toothpick inserted in center comes out clean. Grease sides and bottom of pan(s) and flour lightly. Use baking cups for cupcakes. Step 2 mix: blend cake mix, water, oil and eggs in a large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour batter in pan(s) and bake immediately. Step 3 bake: bake in center of oven following chart below. Cool cake(s) in pan on wire rack for 15 minutes. Remove cake(s) from pan and cool completely before frosting. Lower fat recipe: prepare and bake following the directions above except using 3/4 cup water unsweetened applesauce and 3 eggs. High altitude (over 3,500 ft): preheat oven to 350 degrees f. Stir 2 tablespoons of flour into cake mix add 1/3 cup oil, 1 cup water, and 3 eggs. Blend as directed in step 2. Bake at 350 degrees f. Two 8-inch pans 26-30 min; 13 x 9-inch pan baked 26-30 min; 24 cupcakes 18-21 min. Pan size: two 8-inch; bake time 25-30 min. Pan size: two 9-inch; bake time: 23-28 min. Pan size: 13 x 9-inch; bake time: 23-28 min. Pan size: bundt; bake time: 33-36 min. Pan size: 24 cupcakes; bake time: 16-19 min.
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