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Spring Velvets Cake Mix

One pink velvet, one yellow velvet, deliciously moist cake mixes.

Spring Velvets Cake Mix

  • Directions
  • Nutrition Facts
  • Ingredients
  • High Altitude Baking

You Will Need

  • 2 eggs
  • ⅓ cup water
  • 4 tablespoons butter (softened)
  • One 8-inch round pan
  • 2 eggs
  • ⅓ cup water
  • 4 tablespoons butter (softened)
  • One 8-inch round pan

Pan Size / Bake Time

  • 2 8": 30 - 35 minutes
  • 2 9": 28 - 33 minutes
  • 24 cupcakes (12 pink velvet, 12 yellow velvet): 17 - 22 minutes

Baking Instructions

  1. Preheat oven to 325°F.
  2. Grease sides and bottom of each pan with shortening or oil spray.
  3. Flour lightly
  4. Blend yellow velvet cake mix, water, butter (softened) and eggs in a large bowl at low speed until moistened (about 30 seconds). Scrape sides of bowl.
  5. Beat at medium speed for 2 minutes. Batter will be thick and fluffy
  6. Pour batter and spread evenly in first pan. Set aside.
  7. Repeat above mixing instructions for pink velvet cake mix. Pour batter and spread evenly into second pan.
  8. Bake both 8-inch cakes immediately for 30-35 minutes. Cakes are done when toothpick inserted in center comes out free of crumbs.
  9. Cool cakes in pans on wire rack for 15 minutes before removing. Cool completely before frosting.

Nutrition Facts

Serving Size: 1/12 package
Servings per Container: 12

Amount Per Serving

Calories: 260 170
Calories from Fat 120 35
Total Fat: 13g 20% 4g 6%
Saturated Fat 6g 2g
Trans Fat 0g 0g
Polyunsaturated Fat 1g 0g
Monounsaturated Fat 5g 1g
Cholesterol: 90mg 30% 0mg 0%
Sodium: 330mg 14% 260mg 11%
Total Carbohydrate: 33g 11% 33g 11%
Dietary Fiber 0g 0g
Sugars 19g 19g
Protein: 3g 1g
Vitamin A: 6% 0%
Vitamin C: 0% 0%
Calcium: 6% 6%
Iron: 8% 8%


Sugar, Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening (Palm Oil), Wheat Starch, Leavening (Sodium Bicarbonate, Monocalcium Phosphate, Sodium Aluminum Phosphate). Contains 2% Or Less Of: Emulsifier (Propylene Esters, Mono And Diglycerides, Sodium Stearoyl Lactylate), Natural And Artificial Flavor, Salt, Artificial Flavor, Xanthan Gum, Cellulose Gum, Colored With (Yellow 5 Lake, Red 40).

CONTAINS Contains: Wheat

Manufactured on equipment that also processes tree nuts

High Altitude Baking

High Altitude Directions: Preheat oven to 350°F. Mix as directed above. Bake at 350°F: two 9-inch pans 28-31 minutes; 24-26 cupcakes 18-21 minutes

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