Tie-dye premium cake mix

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Duff Goldman Tie-dye Premium Cake MixWhite Cake : Sugar, Enriched Bleached Flour (Bleached Wheat Flour, Niacin, iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Shortening ([contains one or more of the following: Palm Oil, and/or Soybean Oil] with Emulsifier [Propylene Glycol Mono- and Diesters, Mono- and Diglycerides, Soy Lecithin] with Preservative [BHT, Citric Acid]), Modified Corn Starch, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), contains 2% or less of: Salt, Dextrose, Artificial Flavor, Xanthan Gum. Color : Red: Water, Sugar, Red #40, Modified Corn Starch, Vegetable Gum, Citric Acid, Sodium Benzoate, Potassium Sorbate. Yellow: Water, Sugar, Yellow #5, Modified Corn Starch, Vegetable Gum, Citric Acid, Sodium Benzoate, Potassium Sorbate. Blue: Water, Sugar, Blue #1, Red #3, Modified Corn Starch, Vegetable Gum, Citric Acid, Sodium Benzoate, Potassium Sorbate.Duff Goldman Tie-Dye Premium Cake Mix. Charm city cakes. The grooviest cake you'll ever make. Bakery quality. Gartner studios. Directions What you will need:First:Preheat oven to 350 degrees F. Generously grease two 8 inches pans and dust with flour or spray with non-stick cooking spray. Mix:In a large bowl, mix cake mix, 1 1/3 cups water, 2 tbsp. oil, and 3 large egg whites until moistened. Beat 2 minutes at medium speed or 450 strokes by hand. Tint:Divide the batter into 6 small bowls or cups (about 3/4 cup each) . Using food color packets provided, tint each bowl of batter to create the following colors:Red: 15 drops red. Orange: 5 drops yellow plus 2 drops red. Blue: 14 drops blue. Green: 9 drops yellow plus 2 drops blue. Yellow: 8 drops yellow. Purple: 7 drops red plus 2 drops blue. Pour:Divide each bowl of batter in half (about 1/4 cup plus 2 tbsp. of batter for each color). After colors are divided, start with the red batter. Pour 1/4 cup into the center of the pan and let it spread out by itself. Do not touch the batter once it's in the pan. Next, pour 1/4 cup of the orange batter into the center, on top of the red batter. Continue with the yellow, green, blue, and purple batter, working quickly and letting each 1/4 cup of batter spread out evenly on its own. Level the batter by very gently jiggling each filled pan. For a 3-layer cake: divide each bowl of colored batter into thirds (about 1/4 cup each). Pour into pans as directed for 2-layer cake (above). For a 13 in x 9 in (33 cm x 22. 9 cm) pan: use your creativity and randomly pour the full 3/4 cup of red batter into the pan. Repeat with remaining colors to create tie-dye effect. Gently jiggle the pan to level batter. For a fluted tube pan: pour the full 3/4 cup of red batter evenly into the pan, making a complete circle. Repeat with each remaining color. Gently jiggle the pan to level batter. Bake:Bake 25-30 minutes at 350 degrees F or until a toothpick inserted into center of cake comes out clean. Cool cake in pan 10-20 minutes (tube pan 25 min). Remove from pan and cool top side up. Frost when completely cooled. Warnings Contains: wheat, soy. Manufactured on shared equipment with products containing: milk, eggs, walnuts, peanuts.

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