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|12 servings per container|
|Serving Size: 0.334 cup dry mix (43 g)|
|Calories from Fat||30||50|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||3 g (5%)||8%|
|Saturated Fat||1 g (6%)||8%|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)||0%|
|Sodium||260 mg (11%)||11%|
|Total Carbohydrate||34 g (11%)||11%|
|Dietary Fiber||0 g (0%)||0%|
The grooviest cake you'll ever make. Bakery quality. Charm City cakes. Gartner studios. For tricks of the trade go to www.duff.com. Premium cake mixes, buttercream fondant, colorful icings, sprinkles, decorating tools, all from Duff Goldman, creator of the famed Charm City Cakes. Show us your Duff. You can make stuff like Duff! Create your own baking masterpiece at home and submit your photo to: www.facebook.com/bakingduff. Made in USA.
White 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 Ingredients: 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.
Contains: wheat, soy. Manufactured on shared equipment with products containing: milk, eggs, walnuts, peanuts.
First: Preheat oven to 350 degrees F. Generously grease two 8 inch round 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 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; yellow: 8 drops yellow; blue: 14 drops blue; green: 9 drops yellow plus 2 drops blue; 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 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 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 the center of cake comes out clean. Cool cake in pan 10-20 minutes (tube pan 25 minutes). Remove from pan and cool top side up. Frost when completely cooled.
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