Red Velvet Cake by Duncan Hines®
Duncan Hines® Canada
Ingredients45 m servings 406 cals
- Preheat oven to 350 degrees F for metal or glass pans, 325 degrees F for dark or coated pans. Grease sides and bottom of each pan with shortening. Flour lightly. (Use baking cups for cupcakes).
- Blend dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour batter in pans and bake immediately.
- Bake in a 13 x 9-inch pan for 35-38 minutes. 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.
- Garnish, and enjoy!
Per Serving: 406 calories; 17.9 g fat; 60.3 g carbohydrates; 3.6 g protein; 47 mg cholesterol; 355 mg sodium. Full nutrition
ReviewsRead all reviews 4
Tried Presidents choice, Betty Crocker and they could not stand up to this mix. Rarely ever use Cake mixes as I don't care for them, but this was surprisingly very good and had a great flavour. ...
This was better than the RV cake I purchase at my local bakery. I added 1/2 cup flour, 1/2 cup sugar, 1 teas. baking powder, used butter instead of oil, milk instead of water, 4 eggs instead of ...
Didn't taste at all like a red velvet cake. I didn't like it at all.