Duncan Hines

Home > Cookbooks > Duncan Hines

February 3rd, 2010 admin Leave a comment Go to comments

Duncan Hines

has anyone tried the Duncan Hines red velvet Cake Mix and the Cream Cheese Frosting?

i want to know if the Duncan Hines Red Velvet Cake mix is good and also if the Duncan Hines Cream Cheese Frosting is good? please let me know if you have.thanks

It’s good. Homemade will always be better, but not easier to make. If you are not an experienced baker or don’t trust your baking skills then the box mix is the way to go. Same goes with the icing. If you use the canned icing, I like to whip it with my electric mixer before using it. It makes it much lighter and better.

Here is a good recipe for homemade cream cheese frosting that is not hard to make at all:

* 2 (8 ounce) packages cream cheese, softened
* 1/2 cup butter, softened
* 2 cups sifted confectioners’ sugar
* 1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.

==============================================
Boxed cake mixes are great starters to awesome cake recipes. Here is one that is absolutely sinful:

Kahlua Devil’s Food Cake w/Kahlua Chocolate Frosting

1 package (18.25 ounces) plain devil’s food cake mix
2 tablespoons unsweetened cocoa powder
3/4 cup Kahlua
3/4 cup buttermilk
1/2 cup vegetable oil
3 large eggs

Fluffy Chocolate Kahlua Frosting:
2/3 cup unsweetened cocoa powder
6 tablespoons boiling water
2 tablespoons Kahlua
8 tablespoons (1 stick) butter, softened
4 cups confectioners’ sugar, sifted
1/4 teaspoon ground cinnamon

1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.

2. Place the cake mix, cocoa, Kahlua, buttermilk, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Divide the batter evenly between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.

3. Bake the cakes until they spring back when lightly pressed with your finger, 28 to 30 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.

4. Meanwhile, prepare the Fluffy Chocolate Kahlua Frosting. Place the cocoa powder in a large mixing bowl and pour in the boiling water and Kahlua. Stir with a wooden spoon or rubber spatula until the cocoa comes together into a soft mass. Add the butter and blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Stop the machine. Add the confectioners’ sugar and cinnamon and beat with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the mixer speed to medium and beat until the frosting lightens and is fluffy, 2 minutes more.

5. Place one of the layers right side up on a cake plate or stand. Generously and evenly frost the top of the layer. Place the second layer on top, and generously frost the top of the cake creating decorative swirls with the spatula. With the remaining frosting, frost around the sides of the cake using smooth, clean strokes.

6. Slice, then serve.