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Hy-Vee Extra Moist Spice Deluxe Cake Mix

  • 16.5 oz

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Description

MAPLE CREAM CHEESE FROSTING - SERVES 12. ALL YOU NEED - 2 PACKAGES (8 OZ EACH) HY-VEE CREAM CHEESE, SOFTENED, 1/2 CUP HY-VEE UNSALTED BUTTER, SOFTENED, 2 TBSP PACKED HY-VEE BROWN SUGAR, 1/4 CUP HY-VEE SELECT 100% PURE MAPLE SYRUP, 2 CUPS HY-VEE POWDERED SUGAR. ALL YOU DO - BLEND CREAM CHEESE, BUTTER AND BROWN SUGAR TOGETHER UNTIL CREAMY. ADD MAPLE SYRUP AND BLEND UNTIL WELL-COMBINED. MIX IN POWDERED SUGAR UNTIL OF SPREADING CONSISTENCY. THIS RECIPE MAKES ENOUGH FROSTING FOR A TWO-LAYER 8- OR 9-INCH CAKE. NUTRITION FACTS PER SERVING: 320 CALORIES, 21G FAT, 12G SATURATED FAT, 0.5G TRANS FAT, 60MG CHOLESTEROL, 125MG SODIUM, 33G CARBOHYDRATES, 0G FIBER, 30G SUGAR, 2G PROTEIN. DAILY VALUES: 15% VITAMIN A, 0% VITAMIN C, 4% CALCIUM, 2% IRON. 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 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 - 28 TO 32 MIN. PAN SIZE - TWO 9" ROUND PANS, BAKE TIME - 24 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 38 MIN. PAN SIZE - 24 CUPCAKES (FILL 1/2 FULL), BAKE TIME - 14 TO 18 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 28 to 32 min.; two 9" round pans, 24 to 28 min.; one 13" x 9" rectangle pan, 28 to 32 min.; one 10" or fluted tube pan, 33 to 38 min.; 24 cupcakes (fill 1/2 full), 14 to 18 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: 0075450228870

Sugar, Enriched Bleached Flour (Bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Shortening [Contains One or More of the Following: Palm Oil and/or Soybean Oil, Propylene Glycol Monoesters, Mono- and Diglycerides, Soy Lecithin], Spice, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Contains 2% or Less of Each of the Following: Modified Corn Starch, Propylene Glycol, Mono- and Diesters, Dextrose, Mono- and Diglycerides, Salt, Wheat Starch, Lecithin, Color (Caramel), Cellulose Gum, Guar Gum, Cinnamon, Preservative (Sulfite), Citric Acid. Contains wheat, soy.Manufactured on shared equipment with products containing milk, eggs, walnuts and peanuts.
Manufacturers may alter their products and/or packaging and the packaging and products may be different from what is shown on www.hy-vee.com. Read labels, warnings and directions on the package before using or consuming a product and contact the manufacturer to obtain additional information about a product. Content on www.hy-vee.com is not a substitute for advice given by a physician, pharmacist or other licensed healthcare professional. Do not use this information as self-diagnosis or for treating a health problem or disease. If you suspect you have a medical problem, contact your healthcare provider. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure or prevent any disease or health condition. Hy-Vee assumes no liability for inaccuracies or misstatements about productsShow More

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