Cake Mix, Red Velvet Cake

YOU WILL NEED:

1 Cup Water

3 Large Eggs

1/2 cup Vegetable Oil

DO NOT EAT RAW BATTER.

STEP 1 PREP

PREHEAT oven to 350°F.

SPRAY bottom and sides of pan(s) with PAM® Baking Spray. Use baking cups for cupcakes.

STEP 2 MIX

BLEND cake mix, water, eggs and oil in a large bowl on low speed until moistened (about 30 seconds).

BEAT at medium speed for 2 minutes.

POUR into pan(s) and bake immediately.

STEP 3 BAKE

BAKE on rack in center of oven following chart below. Cake is done when toothpick inserted in center comes out clean.

PAN SIZE TWO 8-INCH: BAKE TIME 24-28 MIN

PAN SIZE TWO 9-INCH: BAKE TIME 24-29 MIN

PAN SIZE 13 X 9-INCH: BAKE TIME 24-29 MIN

PAN SIZE BUNDT®**: BAKE TIME 33-36 MIN

PAN SIZE 24 CUPCAKES: BAKE TIME 16-19 MIN

COOL cake(s) in pan on wire rack 15 minutes. Remove cake(s) from pan and cool completely before frosting.

FROST cooled cake(s) with Duncan Hines Creamy Cream Cheese Frosting.

TRY THESE INGREDIENT SWAPS: REPLACE 1 CUP OF WATER WITH: 1 CUP OF YOUR FAVORITE DAIRY OR PLANT-BASED MILK. REPLACE 1/2 CUP OF VEGETABLE OIL WITH: 1/2 CUP GREEK YOGURT, REFINED COCONUT OIL OR APPLESAUCE.

HIGH ALTITUDE (OVER 3,500 FT): PREHEAT OVEN TO 350°F. STIR 2 TABLESPOONS OF FLOUR INTO CAKE MIX, ADD 1/2 CUP OIL, 1 CUP WATER, AND 3 EGGS. BLEND AS DIRECTED IN STEP 2. BAKE AT 350°F. TWO 8-INCH PANS 26-30 MIN; 13 X 9-INCH PAN 26-30 MIN; 24 CUPCAKES 18-21 MIN. 

**BUNDT IS A REGISTERED TRADEMARK OF NORTHLAND ALUMINUM PRODUCTS, INC., MINNEAPOLIS, MINNESOTA

Pour 1/2 cup white chocolate chips and 1/2 teaspoon vegetable oil in a small microwave-safe bowl. Microwave on high 30 seconds. Stir and microwave in 15-second increments until melted and smooth. 

Red Velvet CUPCAKES!

NEEDS: 50 mini candy canes, white chocolate chips, vegetable oil

STEP 1

Prepare cupcake batter as directed above; crush 25 mini candy canes and fold in about half of the crushed peppermint into the batter. Bake as directed.

STEP 2

Frost cooled cupcakes with cream cheese frosting and drizzle with white chocolate (instructions on side panel).

STEP 3

Sprinkle remaining crushed peppermint over white chocolate and top each with a mini candy cane.