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IGA Cake Mix, Butter Recipe
IGA Cake Mix, Butter Recipe
16.5 oz
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About
Details
Hometown proud since 1926. Per 1/12 Package: 170 calories; 1.5 g sat fat (7% DV); 150 mg sodium (6% DV); 13 g sugars. Just add eggs and butter. Since 1926 independent grocers have been banding together to bring hometown proud IGA grocery stores to their local communities. Our goal is simple: to provide your family the best of both worlds - the neighborly service of a store locally owned by people you know and trust, and the confidence of an established, internationally recognized brand. IGA brand products are developed exclusively for IGA's locally owned grocery stores. Support your community grocer and your family by purchasing IGA brand – products that meet your standards for quality and your expectations for value. IGA: Quality Guaranteed: If you are not completely satisfied for any reason, your purchase price will be cheerfully refunded. www.iga.com. Product of the USA.
Ingredients
Sugar, Enriched Bleached Flour (Bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Shortening (Contains One or More of the Following: [Palm and/or Soybean Oil] with Emulsifier [Propylene Glycol Monoesters, Mono- and Diglycerides, Soy Lecithin]and Preservative [BHT, Citric Acid]), Dextrose, Contains 2% or Less of: Modified Corn Starch, Leavening (Baking Soda, Monocalcium Phosphate), Salt, Natural and Artificial Flavor, Color (Yellow 5 and 6).
Directions
Preparation Instructions: Preheat: Oven to 350 degrees F for metal and glass pans. (325 degrees F. for dark or coated pans). Allow 7 tablespoons of butter to soften to room temperature (approx. 15 min.). Grease pans generously and dust with flour; shake out excess. Blend: In large mixing bowl, at low speed until moistened: Cake Mix 1/2 cup water 3 eggs 7 tablespoons soft butter. Beat: 4 minutes at medium speed or 450 strokes by hand. Pour batter into pans. Bake: At 350 degrees F. until done. Cake is done if toothpick inserted in center comes out clean. Do not test for doneness by touching with finger. Two 8 inches x 1-1/2 inches round layers pan size; (If baking with a dark coated pan add 3 to 5 minutes to bake time. Cool cake in pan, on wire rack for 15 minutes. Cool completely before frosting). (If baking with a dark coated pan add 3 to 5 minutes to bake time. Cool cake in pan, on wire rack for 15 minutes. Cool completely before frosting). 26–31 minutes bake time; two 9 inches x 1-1/2 inches round layers pan size; (If baking with a dark coated pan add 3 to 5 minutes to bake time. Cool cake in pan, on wire rack for 15 minutes. Cool completely before frosting). 22–27 minutes bake time; one 13 inches x 9 inches oblong pan size; (If baking with a dark coated pan add 3 to 5 minutes to bake time. Cool cake in pan, on wire rack for 15 minutes. Cool completely before frosting). 26–31 minutes bake time; one 10 inches fluted tube pan size; (If baking with a dark coated pan add 3 to 5 minutes to bake time. Cool cake in pan, on wire rack for 15 minutes. Cool completely before frosting). 33–36 minutes bake time; approx. 24 cupcakes (fill 1/2 full) pan size; (If baking with a dark coated pan add 3 to 5 minutes to bake time. Cool cake in pan, on wire rack for 15 minutes. Cool completely before frosting). 18–21 minutes bake time. High Altitude Directions (over 3,500 feet): Heat oven to 375 degrees F. Stir in 1/3 cup flour into mix. Use 1 cup water, 3 eggs and 7 tablespoons softened butter. Mix as directed above. Two 9-inch pans 28-32 min; 13 x 9 inch pan, bake 28-32 min, 10 inches fluted tube pan 32-36 min; 26 cup cakes 14-17 min. 8-inch cake not recommended.
Warnings
Contains: wheat, soy, manufactured on shard equipment with products containing: milk, eggs, walnuts, peanuts.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 170
- Cholesterol 0mg0%
- Sodium 150mg7%
- Total Carbohydrate 31g11%
- Dietary Fiber 1g4%
- Sugars 13g
- Protein 1g
Details
Hometown proud since 1926. Per 1/12 Package: 170 calories; 1.5 g sat fat (7% DV); 150 mg sodium (6% DV); 13 g sugars. Just add eggs and butter. Since 1926 independent grocers have been banding together to bring hometown proud IGA grocery stores to their local communities. Our goal is simple: to provide your family the best of both worlds - the neighborly service of a store locally owned by people you know and trust, and the confidence of an established, internationally recognized brand. IGA brand products are developed exclusively for IGA's locally owned grocery stores. Support your community grocer and your family by purchasing IGA brand – products that meet your standards for quality and your expectations for value. IGA: Quality Guaranteed: If you are not completely satisfied for any reason, your purchase price will be cheerfully refunded. www.iga.com. Product of the USA.
Ingredients
Sugar, Enriched Bleached Flour (Bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Shortening (Contains One or More of the Following: [Palm and/or Soybean Oil] with Emulsifier [Propylene Glycol Monoesters, Mono- and Diglycerides, Soy Lecithin]and Preservative [BHT, Citric Acid]), Dextrose, Contains 2% or Less of: Modified Corn Starch, Leavening (Baking Soda, Monocalcium Phosphate), Salt, Natural and Artificial Flavor, Color (Yellow 5 and 6).
Directions
Preparation Instructions: Preheat: Oven to 350 degrees F for metal and glass pans. (325 degrees F. for dark or coated pans). Allow 7 tablespoons of butter to soften to room temperature (approx. 15 min.). Grease pans generously and dust with flour; shake out excess. Blend: In large mixing bowl, at low speed until moistened: Cake Mix 1/2 cup water 3 eggs 7 tablespoons soft butter. Beat: 4 minutes at medium speed or 450 strokes by hand. Pour batter into pans. Bake: At 350 degrees F. until done. Cake is done if toothpick inserted in center comes out clean. Do not test for doneness by touching with finger. Two 8 inches x 1-1/2 inches round layers pan size; (If baking with a dark coated pan add 3 to 5 minutes to bake time. Cool cake in pan, on wire rack for 15 minutes. Cool completely before frosting). (If baking with a dark coated pan add 3 to 5 minutes to bake time. Cool cake in pan, on wire rack for 15 minutes. Cool completely before frosting). 26–31 minutes bake time; two 9 inches x 1-1/2 inches round layers pan size; (If baking with a dark coated pan add 3 to 5 minutes to bake time. Cool cake in pan, on wire rack for 15 minutes. Cool completely before frosting). 22–27 minutes bake time; one 13 inches x 9 inches oblong pan size; (If baking with a dark coated pan add 3 to 5 minutes to bake time. Cool cake in pan, on wire rack for 15 minutes. Cool completely before frosting). 26–31 minutes bake time; one 10 inches fluted tube pan size; (If baking with a dark coated pan add 3 to 5 minutes to bake time. Cool cake in pan, on wire rack for 15 minutes. Cool completely before frosting). 33–36 minutes bake time; approx. 24 cupcakes (fill 1/2 full) pan size; (If baking with a dark coated pan add 3 to 5 minutes to bake time. Cool cake in pan, on wire rack for 15 minutes. Cool completely before frosting). 18–21 minutes bake time. High Altitude Directions (over 3,500 feet): Heat oven to 375 degrees F. Stir in 1/3 cup flour into mix. Use 1 cup water, 3 eggs and 7 tablespoons softened butter. Mix as directed above. Two 9-inch pans 28-32 min; 13 x 9 inch pan, bake 28-32 min, 10 inches fluted tube pan 32-36 min; 26 cup cakes 14-17 min. 8-inch cake not recommended.
Warnings
Contains: wheat, soy, manufactured on shard equipment with products containing: milk, eggs, walnuts, peanuts.
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