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Contains: soybean and wheat ingredients. May Contain: egg and milk ingredients.

Baking Instructions: For Both Red & White Cake: 2/3 cup water, divided. 2/3 cup oil, divided. 4 eggs, divided. Set oven to 350 degrees F. Coat bottom of pan with non-stick cooking spray or shortening and a flour dusting. For cupcakes, use paper baking cups. Prepare White Batter: In a medium mixing bowl add white cake mix, 2 eggs, 1/3 cup water, and 1/3 cup oil. Beat on medium speed for 2 minutes. Set aside and prepare red batter. Prepare Red Batter: In a separate medium mixing bowl, add red cake mix, 2 eggs, 1/3 cup water and 1/3 cup oil. Beat on medium speed for 2 minutes. Assembly: For cupcakes, scoop a tablespoon of batter per baking cup, alternating white and red batter until 3/4 of the way filled. For other pan sizes, scoop 1/4 cup of the batter into the pan, alternating red and white batter. Tap the pan on the counter to even out the batter before putting it in the oven. Bake at 350 degrees F. Follow the bake times below. When a toothpick inserted in the center comes out clean, the cake is done. Cool cake completely before frosting. Pair with peppermint vanilla frosting or hot cocoa frosting and sprinkle mix. Pan Size: 13 x 9-inch; Bake Time(a): 30 to 34 min. Pan Size: Two 8-inch rounds; Bake Time(a): 30 to 34 min. Pan Size: Two 9-inch rounds; Bake Time(a): 28 to 32 min. Pan Size: 24 cupcakes (1/2 full); Bake Time(a): 19 to 23 min. (a)Directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted. Warning: Do not eat raw batter. Please cook fully before enjoying.

Hometown Food Company