Hy-Vee Extra Moist Lemon Deluxe Cake Mix

ENRICHED BLEACHED FLOUR (BLEACHED WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, VEGETABLE SHORTENING ([CONTAINS ONE OR MORE OF THE FOLLOWING: PALM OIL AND/OR SOYBEAN OIL], PROPYLENE GLYCOL MONO AND DIESTERS, MONO AND DIGLYCERIDES, SOY LECITHIN, CITRIC ACID [PRESERVATIVE]), LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE), MODIFIED CORN STARCH, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: DEXTROSE, SALT, WHEAT STARCH, NATURAL AND ARTIFICIAL FLAVOR, CELLULOSE GUM, GUAR GUM, YELLOW 5, YELLOW 6.Contains wheat, soy.Manufactured on shared equipment with products containing milk, eggs, walnuts and peanuts.

Why Buy?

• Add Eggs & Oil

Instructions

1. You will need 1 cup water, 1/3 cup vegetable oil, 3 large eggs.Basic Recipe1. Preheat: Preheat oven to 350degF for metal and glass pans, 325degF 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. Cool completely before frosting. Store loosely covered.High Altitude: Over 3,500 feet, preheat oven to 375degF. Stir 1/3 cup flour into mix. Use 3 egg whites, 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:

0075450228920

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.