Pillsbury Moist Supreme Red Velvet Cake Mix, 15.25 oz

Pillsbury Moist Supreme Red Velvet Cake Mix, 15.25 oz

Per 1/10 Package: 160 calories; 0 g sat fat (0% DV); 300 mg sodium (13% DV); 19 g total sugars. See nutrition facts for prepared product information. Contains a bioengineered food ingredient. Makes 24 cupcakes. Turn the box for the recipe! PillsburyBaking.com. Facebook. Instagram. Pinterest. Questions or Comments? 1-800-767-4466. Visit us at PillsburyBaking.com. Inspiration and tips at PillsburyBaking.com. Made with 35% recycled fiber.

Recipe

You will need:
1 cup water
1/2 cup oil
3 eggs*

Substitutions
Eggs:
Use 1/4 cup of Greek yogurt
Oil:
Use 1/2 cup unsweetened applesauce

Baking instructions
1. Set oven to 350°F. Coat bottom of pan with non-stick cooking spray or shortening and a flour dusting.
For Bundt® cake, coat entire pan. For cupcakes, use paper baking cups.
2. Beat cake mix, water, oil and eggs* in bowl with mixer on medium speed for 2 minutes. Pour batter into pan(s).
3. Bake at 350°F. Follow bake times below. When toothpick inserted in center comes out clean, cake is done. Cool 10 to 15 minutes before removing from pan. Cool cake completely before frosting. Store loosely covered.

Pan size: 13 x 9-inch; Bake time†: 34 to 38 min.
Pan size: Two 8-inch rounds; Bake time†: 34 to 38 min.
Pan size: Two 9-inch rounds; Bake time†: 29 to 33 min.
Pan size: Bundt® pan; Bake time†: 39 to 43 min.
Pan size: 24 cupcakes (1/2 full); Bake time†: 19 to 23 min.
*If desired, substitute 4 egg whites.
†Directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted.
Warning: Do not eat raw batter. Please cook fully before enjoying.

Red Velvet Cookies
Prep: 20 min.
Bake: 10-14 min.

1 package Pillsbury™ Moist Supreme® Red Velvet Cake Mix
1/2 cup vegetable oil
2 eggs
1/4 cup sprinkles

Heat oven to 375° F. Line baking sheet with parchment paper or lightly spray with non-stick baking spray.
Combine cake mix, oil, eggs, and sprinkles in a medium bowl. Mix until soft cookie dough forms.
Scoop by tablespoonful onto prepared baking sheet, about 2 inches apart.
Bake at 375°F for 10-14 minutes or until edges are set.
Makes 36 cookies

Kosher, No High Fructose Corn Syrup

Serving size: 43 gram

Ingredients: Enriched Bleached Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Cocoa processed with Alkali, Contains 2% or less of: Canola Oil, Corn Starch, Propylene Glycol Esters of Fatty Acids, Mono- and Diglycerides, Cellulose, Xanthan Gum, Carob Powder, Salt, Cellulose Gum, Red 40, Sodium Stearoyl Lactylate, Natural and Artificial Flavor, Citric Acid and BHT (Antioxidants)

Contains: Gluten, Wheat

May Contain: Dairy, Eggs, Lactose, Milk, Soy

Calories: 160 calorie
Total fat: 1.5 gram (2%)
Saturated fat: 0 gram (0%)
Trans fat: 0 gram
Cholesterol: 0 milligram (0%)
Sodium: 300 milligram (13%)
Total carbohydrate: 36 gram (13%)
Dietary fiber: 1 gram (4%)
Total sugars: 19 gram
Added sugars: 19 gram (38%)
Protein: 2 gram
Vitamin d: 0 microgram (0%)
Calcium: 49 milligram (4%)
Iron: 1 milligram (6%)
Potassium: 67 milligram (2%)