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Duncan Hines® Perfect Size Red Velvet Dream Cake

Duncan Hines® Perfect Size cakes are just the right size for 2 to 4 people

Duncan Hines® Perfect Size Red Velvet Dream Cake
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  • Directions
  • Nutrition Facts
  • Ingredients
  • High Altitude Baking

You Will Need

  • Cake Mix:
  • 1 Egg
  • ¼ Cup Water
  • 2 Tablespoons Butter (softened)
  • Frosting:
  • 1 teaspoon water
  • 4 Tablespoons Butter (softened)

Pan Size / Bake Time

  • 34-39 minutes

Baking Instructions

  1. Cake Instructions:
  2. PREHEAT oven to 300°F
  3. EMPTY contents of cake mix pouch into large bowl. BLEND cake mix, egg, water and softened butter in a large bowl with an electric mixer at low speed for 30 seconds. Scrape contents of bowl. BEAT at medium-high speed for 3 minutes. POUR batter into the UNGREASED pan and spread batter evenly.
  4. BAKE on rack in center of oven at 300°F for 34-39 minutes. Cake is done when toothpick inserted in center comes out free of crumbs. REMOVE cake carefully from the oven with both hands using pot holders. COOL cake in pan for 15 minutes before removing.
  5. REMOVE cake by turning the pan over and gently pushing on the bottom center of the pan to release the cake. CAREFULLY peel off the cake pan disk and place the cake right side up on a wire rack. Cool completely before frosting.
  6. Frosting Instructions:
  7. PLACE softened butter into large bowl with high sides. MIX softened butter with electric mixer on high for 1 minute or until light and fluffy. Scrape. ADD frosting mix and exactly one teaspoon of water. STIR with a rubber spatula or spoon, pressing against the side of the bowl, until powder is incorporated into butter and mixture becomes dark brown and well blended. Scrape sides. MIX with an electric mixer on high for 2 minutes or until smooth and creamy. For a creamier consistency, add up to an additional ½ teaspoon of water.
  8. FROST cake with spatula.
  9. *We do not recommend cooking our Perfect Size cakes in a microwave or toaster oven.

Nutrition Facts

Serving Size: ⅕ package
Servings per Container: 5

Amount Per Serving

Calories from Fat
Total Fat:
Saturated Fat
Trans Fat
Polyunsaturated Fat
Monounsaturated Fat
Total Carbohydrate:
Dietary Fiber
Vitamin A:
Vitamin C:
Folic Acid:


Cake Mix: Sugar, Enriched Bleached White Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening (Palm Oil), Cocoa Powder Processed With Alkali, Wheat Starch, Leavening (Sodium Bicarbonate, Dicalcium Phosphate, Monocalcium Phosphate, Sodium Aluminum Phosphate), Dextrose, Emulsifier (Propylene Esters, Mono And Diglycerides, Sodium Stearoyl Lactylate), Salt, Red 40, Artificial Flavors, Xanthan Gum, Cellulose Gum. Frosting Mix: Powdered Sugar (Sugar, Corn Starch), Cream Cheese Powder [Cream Cheese (Cream, Milk, Skim Milk, Whey, Cheese Cultures, Salt, Enzymes), Whey, Natural Flavor, Tocopherols And Ascorbyl Palmitate (To Protect Flavor)], Natural And Artificial Flavor.


High Altitude Baking

(Over 3,500 FT): Mix and Bake as directed

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