Premium Cake Mix With Naturally And Artificially Flavored Cream Cheese Filling Mix

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Pillsbury Supreme Collection Premium Cake Mix Red VelvetSugar, Enriched Bleached Flour (Wheat Flour, Niacin, iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Soybean Oil, Wheat Starch, Maltodextrin, Contains 2% or less of: Baking Powder (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Cocoa Processed with Alkali, Corn Starch, Propylene Glycol Monoesters, Natural and Artificial Flavors, Cellulose, Mono and Diglycerides, Red 40 Lake, Salt, Modified Corn Starch, Corn Syrup Solids, Nonfat Milk, Sour Cream Blend (Sour Cream [Cream, Nonfat Milk, Cultures], Cultured Nonfat Milk, Lactic Acid, Citric Acid, Tocopherols and Ascorbyl Palmitate [Preservatives]), Xanthan Gum, Propylene Glycol Esters of Fatty Acids, Cream Cheese (Pasteurized Milk and Cream, Cheese Culture, Salt, Carob Bean Gum), Whey, Sodium Caseinate, Cellulose Gum, Artificial Color, Propylene Glycol Monostearate, Soy Lecithin, Potassium Phosphate, Polysorbate 60, Sodium Stearate, Sodium Stearoyl Lactylate, Datem, Malic Acid, Sodium Phosphate, TBHQ and Citric Acid (Antioxidants).Pillsbury Supreme Collection Red Velvet Premium Cake Mix. New! With naturally and artificially flavored cream cheese filling mix. Includes delicious filling mix. Directions 13 x 9 sheet cake instructions:All you need for cake:1 cup water. 1/3 cup oil. 3 eggs. All you need for filling:1 egg. 2 tbsp oil. 1. Set your oven to 350 degrees F. Prepare pan to keep cake from sticking by lightly coating bottom of pan with baking spray with flour or using shortening and a flour dusting. We recommend using Pillsbury baking spray with flour. 2. Combine cake mix, water, oil and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes. Pour cake batter into prepared pan; spread evenly. We recommend using Crisco oil. Combine filling mix, egg and oil in small bowl by hand until blended. Drop filling by spoonfuls onto cake batter. Pull knife through filling and batter in wide curves to swirl. 3. Bake at 350 degrees F for 34-38 minutes. When toothpick inserted in the center comes out clean, your cake is done. To remove cake from pan, allow to cool 10 -15 minutes before removing. Cool cake completely before frosting. Store loosely covered. If desired, substitute 4 egg whites or 1/2 cup egg substitute for the 3 eggs. High altitude (above 3500 ft) : add 1/4 cup flour and increase water by 1/4 cup. All you need for cakes:1/3 cup oil. 1 cup water. 3 eggs*. All you need for filling:2 tbsp oil. 2 tbsp water. Bundt cake baking instructions:1. Set your oven to 350 degrees F. Prepare Bundt pan to keep cake from sticking by lightly coating bottom of pan with baking spray with flour or using shortening and a flour dusting. We recommend using Pillsbury baking spray with flour. 2. Combine cake mix, oil, water and eggs in a large bowl. Stir until moistened. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes. We recommend using Crisco oil. 3. Combine filling mix, oil and water in small bowl. Stir until blended. 4. Pour cake batter into prepared pan and spread evenly. Spoon prepared filling evenly in ring over center of cake batter. Caution: filling should not touch sides of pan. 5. Bake at 350 degrees F for 39-43 minutes. Cool upright in pan for 45 minutes, then invert onto serving plate. Cool cake completely before frosting. Store loosely covered. Tip: for a delicious drizzle, place 1/2 cup of your favorite Pillsbury Creamy Supreme frosting in small microwave-safe bowl. Microwave on high for 10 to 15 seconds; stir until smooth. Drizzle over cooled cake. Cupcake baking instructions:1. Set your oven to 350 degrees F. Line cupcake pan with paper baking liners. 2. Combine cake mix, oil, water and eggs in a large bowl. Stir until moistened. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes. 3. Combine filling mix, oil and water in small bowl. Stir until blended. 4. Pour cake batter into prepared cupcake pan. Fill each cup 1/3 full. Reserve remaining batter for later use. Spoon 1 teaspoon prepared filling evenly into center of each cup. Caution: filling should not touch sides of baking liners. Pour remaining cake batter into pan, filling each cup 2/3 full. 5. Bake at 350 degrees F for 19-23 minutes. Cool cake completely before frosting. Store loosely covered. Pan size - Bundt - 13x9 inch - 24 cupcakes - 2-8 inch rounds - 2-9 inch rounds. Oven temp - 350 degrees F - 350 degrees F - 350 degrees - 350 degrees F - 350 degrees F. Bake time - 39-43min - 34-38 min - 19-23 min - 34-38 min - 29-33 min. *If desired, substitute 4 egg whites or 1/2 cup egg substitute for the 3 eggs. High altitude (above 3500 ft): add 1/4 cup flour and increase water by 1/4 cup. Warnings Contains milk, soybean and wheat ingredients.

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