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Hy-Vee Extra Moist Devil's Food Deluxe Cake Mix

  • 16.5 oz

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Description

CREAMY CHOCOLATE FROSTING - SERVES 12, ALL YOU NEED - 3/4 CUP HY-VEE BUTTER OR MARGARINE, SOFTENED, 4-3/4 CUPS SIFTED HY-VEE POWERED SUGAR, 1/2 CUP HY-VEE COCOA, 1/4 TSP HY-VEE SALT, 1 TSP HY-VEE VANILLA, 3 TBSP HY-VEE MILK. ALL YOU DO - CREAM BUTTER OR MARGARINE. ADD POWDERED SUGAR, COCOA AND SALT. CREAM UNTIL THOROUGHLY BLENDED. BLEND IN VANILLA AND MILK. CREAM UNTIL OF SPREADING CONSISTENCY. THIS RECIPE MAKES ENOUGH FROSTING FOR A TWO-LAYER 8- OR 9-INCH CAKE. NUTRITION FACTS PER SERVING: 300 CALORIES, 12G FAT, 7G SATURATED FAT, 0G TRANS FAT, 30MG CHOLESTEROL, 55MG SODIUM, 50G CARBOHYDRATES, 1G FIBER, 47G SUGAR, 1G PROTEIN. DAILY VALUES: 8% VITAMIN A, 0% VITAMIN C, 2% CALCIUM, 2% IRON. SATISFACTION GUARANTEED CALL 1-800-289-8343 WWW.HY-VEE.COM YOU WILL NEED - 1 CUP WATER, 1/3 CUP VEGETABLE OIL, 3 LARGE EGGS. BASIC RECIPE - 1. PREHEAT: PREHEAT OVEN TO 350°F FOR METAL AND GLASS PANS, 325°F FOR DARK OR COATED PANS. GENEROUSLY GREASE PANS AND DUST WITH FLOUR. 2. BLEND: BLEND CAKE MIX, WATER, VEGETABLE OIL AND EGGS IN A LARGE MIXING BOWL ON LOW SPEED UNTIL MOISTENED. BEAT AT MEDIUM SPEED FOR 2 MINUTES. 3. POUR: POUR BATTER IN PANS AND BAKE IMMEDIATELY. 4. BAKE: BAKE FOLLOWING THE CHART BELOW. ADD 3 TO 5 MINUTES TO BAKE TIME FOR DARK OR COATED PANS. CAKE IS DONE WHEN TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. DO NOT TEST FOR DONENESS BY TOUCHING WITH FINGER. 5. COOL: COOL CAKE IN PAN ON WIRE RACK FOR 10 TO 20 MINUTES (TUBE PAN 25 MINUTES). REMOVE FROM PAN AND COOL TOP SIDE UP. COOL COMPLETELY BEFORE FROSTING. STORE LOOSELY COVERED. PAN SIZE - TWO 8" ROUND PANS, BAKE TIME - 26 TO 31 MIN. PAN SIZE - TWO 9" ROUND PANS, BAKE TIME - 23 TO 28 MIN. PAN SIZE - ONE 13" X 9" RECTANGLE PAN, BAKE TIME - 23 TO 28 MIN. PAN SIZE - ONE 10" OR FLUTED TUBE PAN, BAKE TIME - 33 TO 36 MIN. PAN SIZE - 24 CUPCAKES (FILL 1/2 FULL), BAKE TIME - 18 TO 21 MIN. HIGH ALTITUDE: OVER 3,500 FEET, PREHEAT OVEN TO 375°F. STIR 1/3 CUP FLOUR INTO MIX. USE 3 EGGS, 1 CUP WATER AND 1/4 CUP OIL. MIX AS DIRECTED ABOVE. TWO 9-INCH PANS, BAKE 27 TO 30 MIN.; 13 X 9-INCH PAN, 28 TO 32 MIN.; 10-INCH OR FLUTED TUBE PAN, 38 TO 42 MIN.; 24 CUPCAKES, 14 TO 17 MIN.; 8-INCH PAN NOT RECOMMENDED.

Instruction
  1. You will need1 Cup Water; 1/3 Cup Vegetable Oil; 3 Large EggsBasic Recipe1. Preheat: Preheat oven to 350degF for metal and glass pans, 325degF for dark or coated pans. Generously grease pans and dust with flour.2. Blend: Blend cake mix, water, vegetable oil and eggs in a large mixing bowl on low speed until moistened. Beat at medium speed for 2 minutes.3. Pour: Pour batter in pans and bake immediately.4. Bake: Bake following the cart below. Add 3 to 5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. Do not test for doneness by touching with finger.5. Cool: Cool cake in pan on wire rack for 10 to 20 minutes (tube pan 25 minutes). Remove from pan and cool top side up. Cool completely before frosting. Store loosely covered.Pan Size: Two 8" round pans; Two 9" round pans; One 13" x 9" rectangle pan; One 10" or fluted tube pan; 24 cupcakes (fill 1/2 full)Bake Time: 26 to 31 min.; 23 to 28 min.; 23 to 28 min.; 33 to 36 min.; 18 to 21 min.High Altitude: Over 3,500 feet, preheat oven to 375degF. Stir 1/3 cup flour into mix. Use 3 eggs, 1 cup water and 1/4 cup oil. Mix as directed above. Two 9-inch pans, bake 27 to 30 min.; 13 x 9-inch pan, 28 to 32 min.; 10-inch or fluted tube pan, 28 to 42 min.; 24 cupcakes, 14 to 17 min.; 8-inch pan not recommended.

UPC: 0075450228860

Enriched Bleached Flour (Bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Cocoa (Processed with Alkali), Vegetable Shortening (Contains One or More of the Following: [Palm Oil and/or Soybean Oil], Propylene Glycol Monoesters, Mono- and Diglycerides, Soy Lecithin), Dextrose, Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Modified Corn Starch, Contains 2% or Less of Each of the Following: [Propylene Glycol Mono- and Diesters, Mono- and Diglycerides, Salt, Cellulose Gum, Guar Gum, Lecithin, Artificial Flavor, Citric Acid]. Contains wheat, soy. Manufactured on shared equipment with products containing milk, eggs, walnuts and peanuts.
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