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Hy-Vee Extra Moist Red Velvet Deluxe Cake Mix

  • 16.5 oz

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Description

RED VELVET CAKE POPS - SERVES ABOUT 50, ALL YOU NEED - 1 PACKAGE (16.5 OZ) HY-VEE RED VELVET CAKE MIX, WATER, OIL AND EGGS CALLED FOR ON CAKE MIX PACKAGE, 8 OZ HY-VEE CREAMY CREAM CHEESE FROSTING, 32 OZ WHITE CHOCOLATE OR CANDY MELTS, 2 TSP HY-VEE SHORTENING, 50 LOLLIPOP STICKS, ALL YOU DO - 1. PREHEAT OVEN TO 350°F. GREASE AND FLOUR 9 X 13-INCH PAN. 2. PREPARE AND BAKE CAKE MIX ACCORDING TO PACKAGE DIRECTIONS WITH WATER, OIL AND EGGS. 3. CRUMBLE CAKE INTO LARGE BOWL. 4. SPOON FROSTING INTO MICROWAVE-SAFE BOWL. MICROWAVE ON HIGH 10 TO 15 SECONDS TO SOFTEN. ADD TO CRUMBLED CAKE AND STIR BY HAND UNTIL BLENDED. IF NECESSARY FOR MIXTURE TO FORM A BALL WITHOUT CRACKING, ADD ADDITIONAL SOFTENED FROSTING. 5. SHAPE MIXTURE INTO 50 BALLS AND PLACE ON SHEET PAN COVERED WITH WAXED PAPER. CHILL 15 TO 20 MINUTES. 6. MELT WHITE CHOCOLATE AND SHORTENING IN MICROWAVE-SAFE BOWL ON MEDIUM HEAT FOR 1 MINUTE. STIR; REPEAT IN 30-SECOND INCREMENTS, STIRRING UNTIL MELTED. 7. DIP TIPS OF LOLLIPOP STICKS INTO MELTED WHITE CHOCOLATE AND INSERT INTO CENTER OF CAKE BALLS. CHILL 5 MINUTES. 8. DIP EACH CAKE BALL INTO MELTED CHOCOLATE, REMELTING CHOCOLATE AS NEEDED. INSERT STICK INTO STYROFOAM BLOCK AND REPEAT. NUTRITION FACTS PER CAKE POP: 180 CALORIES, 10G FAT, 4G SATURATED FAT, 0G TRANS FAT, 10MG CHOLESTEROL, 95MG SODIUM, 22G CARBOHYDRATES, 0G FIBER, 18G SUGAR, 1G PROTEIN. DAILY VALUES: 0% VITAMIN A, 0% VITAMIN C, 4% CALCIUM, 2% IRON. YOU WILL NEED: 1 - 1 CUP WATER, 1/3 - 1/3 CUP VEGETABLE OIL, 3 - 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 IN PAN 10 TO 20 MINUTES (TUBE PAN 25 MINUTES). REMOVE FROM PAN AND COOL TOP SIDE UP. FROST WHEN COMPLETELY COOLED. 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: 28 TO 32 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. SATISFACTION GUARANTEED CALL 1-800-289-8343, WWW.HY-VEE.COM

Instruction
  1. You will need1 cup water, 1/3 cup vegetable oil, 3 large eggs.Basic Recipe1. Preheat: Preheat oven to 350degF for metal and glass pans, 325deg 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 in pan 10 to 20 minutes (tube pan 25 minutes). Remove from pan and cool top side up. Frost when completely cooled. Store loosely covered.Two 8" round pans, bake 26 to 31 min.; two 9" round pans, 23 to 28 min.; one 13" x 9" rectangle pan, 28 to 32 min.; one 10" or fluted tube pan, 33 to 36 min.; 24 cupcakes (fill 1/2 full), 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, 38 to 42 min.; 24 cupcakes, 14 to 17 min.; 8-inch pan not recommended.

UPC: 0075450228900

Enriched Bleached Flour (Bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Dextrose, Vegetable Shortening [Contains One or More of the Following: Palm Oil and/or Soybean Oil, Propylene Glycol Monoesters, Mono- and Diglycerides, Soy Lecithin], Modified Food Starch, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Cocoa (Processed with Alkali), Contains 2% or Less of Each of the Following: Propylene Glycol, Mono- and Diesters, Mono- and Diglycerides, Color (Red 40), Salt, Cellulose Gum, Guar Gum, Soy Lecithin, Citric Acid. Contains wheat, soy.Manufactured on shared equipment with products containing milk, eggs, walnuts and peanuts.
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