Hy-Vee 

Hy-Vee Extra Moist Red Velvet Cake Mix 16.5 oz

NET WT 16.5 OZ (1 LB 0.5 OZ) 468 g
075450228908
Bioengineered
About this Product
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GMO Disclosures
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Product Instructions
High Altitude: Over 3,500 feet, preheat oven to 375 degrees F. Stir 1/3 cup flour into mix. Use 3 eggs, 1 cup water and 1/4 cup oil. Mix as directed above. Two 9-inch pans, bake 27 to 30 min; 13x9-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. Add eggs & oil. You Will Need: 1 cup water. 1/3 cup vegetable oil. 3 large eggs. Pan Size: Two 8 inch round pans; 26 to 31 min. of bake time. Two 9 inch round pans; 23 to 28 min. of bake time. One 13 inch x 9 inch rectangle pan; 23 to 28 min. of bake time. One 10 inch fluted tube pan; 33 to 36 of min. bake time. 24 cupcakes (fill 1/2 full); 18 to 21 min. of bake time. Do not consume/eat raw cake batter.

General Information

Product Allergens

According to the FDA, the most common food allergens are milk, peanuts, eggs, fish, crustacean shellfish, soy, tree nuts, wheat and sesame.

  • Soy
  • Wheat
  • Contains: wheat, soy.
Sustainability
As packaged

150

Calories

1

Sat Fat (g)

310

Sodium (mg)

17

Total Sugars (g)


As prepared

230

Calories

2.5

Sat Fat (g)

330

Sodium (mg)

17

Total Sugars (g)


  • Enriched Bleached Flour (Bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Dextrose, 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]), Modified Corn Starch, Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Cocoa (Processed with Alkali), Contains 2% or Less of Each of the Following: Color (Red 40), Salt, Cellulose Gum, Guar Gum.

According to the FDA, the most common food allergens are milk, peanuts, eggs, fish, crustacean shellfish, soy, tree nuts and wheat.