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Mam Papaul's Red Velvet Cake and Frosting Mix

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Product Description

With original frosting mix. An Historical Memoir: So many stories of the origins of cakes and pastries recall the days of the Belle Epoque, with all its sophistication and style. Oftentimes, these recipes are lost through the generations, but not this time! My grandmother - Mam Papaul - was not a lady of high society. How she came upon these recipes remains a family mystery and a perpetual favorite. Bake them with love for your family and friends while enjoying a piping hot cup of Cafe au Lait. - Nancy Wilson, President.

Preparation Instructions

For cake you'll need: 3 eggs; 1 cup water; 1/3 cup vegetable oil; mixer. For frosting you'll need: 1 cup milk; 1-1/2 sticks butter or margarine; 1/2 cup shortening. Optional: 8 oz cream cheese. Step 1: Begin Frosting: 1. Place 1 cup cold milk and frosting mix in a 2 quart pot. 2. Cook on medium heat until mixture is thick and bubbly, stirring constantly. Reduce heat to low and cook for 2 additional minutes stirring constantly. 3. Place on a flat plate in refrigerator to cool (for quick cool, place in freezer). To complete frosting, see step 4. Step 2: Begin Cake: 1. Preheat oven to 350 degrees F (for dark or glass pan, lower temperature to 325 degrees). 2. Grease pans generously with shortening and dust lightly with flour. 3. Place Red Velvet cake mix, 3 large eggs, 1 cup of water and 1/3 cup vegetable oil in a mixing bowl. 4. Blend on low speed for about 1 minute; beat on medium high speed for 4 minutes or by hand for 6 minutes. 5. Pour cake mix into selected cake pans and place in oven to bake. Step 3: Begin Baking: 1. Bake as directed below. For high altitude, shorten baking time. Cake is done when toothpick inserted into center comes out clean or cake springs back when lightly touched in center. Oven temperatures vary so cook time may vary depending on your oven. 2. Cool 15 minutes before removing cake from pans. Frost when completely cooled. For a 4 layer cake, bake two 8 inch layers. Cut horizontally with a serrated knife. Frost and stack. 2/8-inch pan bake 28-34 min. 2/9-inch pan bake 28-34 min. 13x9 inch pan bake 35-40 min. Bundt (Bundt is a registered trademark of Northland Aluminum Products, Inc., Minneapolis, Minnesota) pan bake 45-48 min. 24 cupcakes bake 15-18 min. Step 4: Finish Frosting: 1. Place cooled frosting mix in a 2 quart bowl. 2. Beat 1-1/2 sticks (12 tablespoons) of butter or margarine, 1/2 cup shortening and 8 oz cream cheese (optional) until frosting is smooth and light, approximately 10 minutes. Place frosting on cooled cake(s). 3. After frosting, refrigerate cake until time to serve.

Ingredients Sugar, Cake Flour (Bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate and Riboflavin), Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Emulsifier (Mono & Diglycerides of Edible Fatty Acids with Lactic Acid, Propylene Glycol Mono & Diester of Fats & Fatty Acids, Glucose Syrup Solids, Soy Flour, Potassium and Sodium Dl-Phosphates), Cocoa (Maltodextrin, Modified Food Starch, Natural & Artificial Flavor, Cocoa Powder), Powdered Whole Eggs, Baking Soda, Natural & Artificial Vanilla Flavored Powder, FD&C Red 40, Corn Syrup Solids, Modified Food Starch, Salt, Sorbic Acid, Nonfat Dry Milk.

Safety Warning
Contains: wheat, milk, egg, soy.
Actual product packaging and materials may contain more or different information than that shown on our website. You should not rely solely on the information presented here. Always read labels, warnings and directions before using or consuming a product. View full Product Information Disclaimer
Nutrition Facts
  • Red Velvet Cake and Frosting Mix

    Serving Size   0.50 cup dry mix(60g)
    Serving Per Container 12.0000

    Amount Per Serving
    Calories 220
    Calories from Fat 20
    Total Fat 2g 3%
    Saturated Fat 1.5g 8%
    Trans Fat 0g
    Cholesterol 5mg 2%
    Sodium 390mg 16%
    Total Carbohydrate 50g 17%
    Dietary Fiber 1g 4%
    Sugars 32g
    Protein 3g
    Vitamin A 0% Vitamin C 0%
    Calcium 0% Iron 8%


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