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Kroger Cake Mix, Butter Recipe, Delicious
Kroger Cake Mix, Butter Recipe, Delicious
16.5 oz
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About
Details
Naturally flavored. 12 Servings. Just add eggs, butter, and water to make delicious cakes and cupcakes. Quality guarantee. 800-632-6900 www.kroger.com. www.kroger.com. Please recycle.
Ingredients
Sugar, Enriched Bleached Flour (bleached Wheat Flour, Niacinamide, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Shortening (contains One Or More Of: [palm And/or Soybean Oil] With Emulsifier [propylene Glycol Monoesters, Mono- And Diglycerides, Soy Lecithin] And Preservative [bht, Citric Acid]). Contains 2% Or Less Of: Modified Corn Starch, Leavening (baking Soda, Monocalcium Phosphate), Dextrose, Salt, Natural And Artificial Flavor, Yellow 5, Yellow 6.
Directions
Ingredients: 1/2 cup water, 7 tbsp butter, softened, 3 large eggs. Preparation Instructions: (1) Preheat oven to 350 degrees F for metal and glass pans, 325 degrees F for dark or coated Pans (Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean). (2) Grease sides and bottom of each pan with shortening or oil spray. Flour lightly. (Use baking cups for cupcakes). (3) Blend cake mix, 1/2 cup water, 3 large eggs and 7 tablespoons of soft butter in a large bowl on low speed until moistened (about 30 seconds). (4) Beat at medium speed for 4 minutes. (5) Pour butter in pans and bake immediately. (6) Bake following chart below. (7) Cool in pan on wire rack for 15 minutes. Cool completely before frosting. Pan Size: Two 8 inch layers; Bake Time: 26 to 31 minutes; Pan Size: Two 9 inch layers. Bake Time: 22 to 27 minutes; Pan Size: One 13 x 9 inch pan. Bake Time: 26 to 31 minutes; Pan Size: 10 inch fluted tube pan. Bake Time: 33 to 36 minutes; Pan Size: 24 cupcakes. Bake Time: 18 to 21 minutes.
Store any leftovers in a tightly closed containers.
Warnings
Contains: wheat, soy. May contain: milk, eggs, walnuts, peanuts.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 170
- Total Fat 4g5%
- Saturated Fat 1.5g8%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 150mg7%
- Total Carbohydrate 31g11%
- Dietary Fiber 0g0%
- Sugars 13g
- Protein 1g
Details
Naturally flavored. 12 Servings. Just add eggs, butter, and water to make delicious cakes and cupcakes. Quality guarantee. 800-632-6900 www.kroger.com. www.kroger.com. Please recycle.
Ingredients
Sugar, Enriched Bleached Flour (bleached Wheat Flour, Niacinamide, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Shortening (contains One Or More Of: [palm And/or Soybean Oil] With Emulsifier [propylene Glycol Monoesters, Mono- And Diglycerides, Soy Lecithin] And Preservative [bht, Citric Acid]). Contains 2% Or Less Of: Modified Corn Starch, Leavening (baking Soda, Monocalcium Phosphate), Dextrose, Salt, Natural And Artificial Flavor, Yellow 5, Yellow 6.
Directions
Ingredients: 1/2 cup water, 7 tbsp butter, softened, 3 large eggs. Preparation Instructions: (1) Preheat oven to 350 degrees F for metal and glass pans, 325 degrees F for dark or coated Pans (Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean). (2) Grease sides and bottom of each pan with shortening or oil spray. Flour lightly. (Use baking cups for cupcakes). (3) Blend cake mix, 1/2 cup water, 3 large eggs and 7 tablespoons of soft butter in a large bowl on low speed until moistened (about 30 seconds). (4) Beat at medium speed for 4 minutes. (5) Pour butter in pans and bake immediately. (6) Bake following chart below. (7) Cool in pan on wire rack for 15 minutes. Cool completely before frosting. Pan Size: Two 8 inch layers; Bake Time: 26 to 31 minutes; Pan Size: Two 9 inch layers. Bake Time: 22 to 27 minutes; Pan Size: One 13 x 9 inch pan. Bake Time: 26 to 31 minutes; Pan Size: 10 inch fluted tube pan. Bake Time: 33 to 36 minutes; Pan Size: 24 cupcakes. Bake Time: 18 to 21 minutes.
Store any leftovers in a tightly closed containers.
Warnings
Contains: wheat, soy. May contain: milk, eggs, walnuts, peanuts.
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