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Duncan Hines Signature Red Velvet
Duncan Hines Signature Red Velvet
Duncan Hines Signature Red Velvet
Duncan Hines Signature Red Velvet

Duncan Hines Signature Red Velvet

16.5 oz
Duncan Hines Signature Red Velvet

Duncan Hines Signature Red Velvet

16.5 oz

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Kitchen Tropical Mango Veggie Smoothie

About

Details

The best cake begins with the best batter. Duncan Hines promises a smooth, velvety batter for a perfect cake every time. Visit http://www.duncanhines.com/recipes/cakes for more delicious and creative recipe ideas.


Ingredients

Sugar, Enriched Bleached Wheat Flour (flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening (partially Hydrogenated Soybean Oil, Propyleneglycol Mono - And Diesters Of Fats, Mono -and Diglycerides), Cocoa Powder Processed With Alkali, Leavening (sodium Bicarbonate, Dicalcium Phosphate, Sodium Aluminum Phosphate, Monocalcium Phosphate). Contains 2% Or Less Of: Wheat Starch, Salt, Dextrose, Colored With (red 40), Cellulose Gum, Xanthan Gum.


Directions

You Will Need: 3 large eggs; 1 cup water; 1/3 cup vegetable oil. 1 Prep: Preheat oven to 350 degrees F for metal and glass pans, 325 degrees F for dark or coated pans. (Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick insert in center comes out clean.). Grease sides and bottom of each pan with shortening or oil spray. Flour lightly. (Use baking cups for cupcakes.) 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 pans and bake immediately. 3 Bake: Bake following chart below. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Cool completely before frosting. Pan Size: 2 8-inch, Bake Time: 26-29 min. Pan Size: 2 9-inch, Bake Time: 24-27 min. Pan Size: 13x9-inch, Bake Time: 25-28 min. Pan Size: Bundt, Bake Time: 30-35 min. Pan Size: 24 Cupcakes, Bake Time: 16-19 min. Lower Fat Recipe: Prepare and bake following the directions above except using 3/4 cup water, 1/3 cup unsweetened applesauce and 3 eggs. Reduce baking time 1-2 minutes. High Altitude: (Over 3,500 ft) Heat oven to 350 degrees F. Stir 2 tbs flour into mix. Mix as directed above. Bake at 350 degrees F: Two 8-inch pans 28-32 min; Two 9-inch pans 24-28 min; 13x9 inch pan 25-29 min; Bundt pan 30-40 min; 24 cupcakes 14-18 min.


Warnings

Contains: wheat.

Nutrition

Nutrition Facts

Serving Size 39.00 g
Servings Per Container 12
  • Amount Per Serving
  • Calories 160
    • Total Fat 4g5%daily value
    • Total FatSaturated Fat 1.5g8%daily value
    • Total FatTrans Fat 0g
    • Total FatPolyunsaturated Fat 1g
    • Total FatMonounsaturated Fat 1g
    • Cholesterol 0mg0%daily value
    • Sodium 230mg10%daily value
    • Total Carbohydrate 30g11%daily value
    • Total CarbohydrateDietary Fiber 1g4%daily value
    • Total CarbohydrateSugars 17g
    • Protein 1g
Percent Daily Values are based on a 2,000 calorie diet.

Details

The best cake begins with the best batter. Duncan Hines promises a smooth, velvety batter for a perfect cake every time. Visit http://www.duncanhines.com/recipes/cakes for more delicious and creative recipe ideas.


Ingredients

Sugar, Enriched Bleached Wheat Flour (flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening (partially Hydrogenated Soybean Oil, Propyleneglycol Mono - And Diesters Of Fats, Mono -and Diglycerides), Cocoa Powder Processed With Alkali, Leavening (sodium Bicarbonate, Dicalcium Phosphate, Sodium Aluminum Phosphate, Monocalcium Phosphate). Contains 2% Or Less Of: Wheat Starch, Salt, Dextrose, Colored With (red 40), Cellulose Gum, Xanthan Gum.


Directions

You Will Need: 3 large eggs; 1 cup water; 1/3 cup vegetable oil. 1 Prep: Preheat oven to 350 degrees F for metal and glass pans, 325 degrees F for dark or coated pans. (Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick insert in center comes out clean.). Grease sides and bottom of each pan with shortening or oil spray. Flour lightly. (Use baking cups for cupcakes.) 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 pans and bake immediately. 3 Bake: Bake following chart below. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Cool completely before frosting. Pan Size: 2 8-inch, Bake Time: 26-29 min. Pan Size: 2 9-inch, Bake Time: 24-27 min. Pan Size: 13x9-inch, Bake Time: 25-28 min. Pan Size: Bundt, Bake Time: 30-35 min. Pan Size: 24 Cupcakes, Bake Time: 16-19 min. Lower Fat Recipe: Prepare and bake following the directions above except using 3/4 cup water, 1/3 cup unsweetened applesauce and 3 eggs. Reduce baking time 1-2 minutes. High Altitude: (Over 3,500 ft) Heat oven to 350 degrees F. Stir 2 tbs flour into mix. Mix as directed above. Bake at 350 degrees F: Two 8-inch pans 28-32 min; Two 9-inch pans 24-28 min; 13x9 inch pan 25-29 min; Bundt pan 30-40 min; 24 cupcakes 14-18 min.


Warnings

Contains: wheat.


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No, Duncan Hines Signature Red Velvet is not gluten-free.

Duncan Hines Signature Red Velvet has 160.0 calories.

Duncan Hines Signature Red Velvet has 30.0 carbs.

Duncan Hines Signature Red Velvet has 17.0 grams of sugar.

Duncan Hines Signature Red Velvet has 4.0 grams of fat.

Duncan Hines Signature Red Velvet has 230.0 grams of sodium.