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Food Club Cake Mix, Deluxe, Butter Recipe Yellow
Food Club Cake Mix, Deluxe, Butter Recipe Yellow
16.5 oz
About
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 Oil And/or Soybean Oil], Propylene Glycol Monoesters, Mono And Diglycerides, Soy Lecithin), Dextrose, Contains 2% Or Less Of Each Of The Following: Modified Corn Starch, Propylene Glycol Mono- And Diesters, Leavening (baking Soda, Monocalcium Phosphate), Mono And Diglycerides, Salt, Natural And Artificial Flavor, Soy Lecithin, Yellow 5, Yellow 6, Citric Acid.
Directions
Bake: Preparation Instructions: You will need: 3 eggs; 1/3 cup oil; 1 cup water. 1. Preheat oven to 350 degrees F for shiny metal and glass pans, 325 degrees F for dark or coated pans. Generously grease pans and dust with flour; shake out excess. 2. Blend in large mixing bowl, at low speed until moistened: Cake mix, 3 eggs, 1/3 cup oil, 1 cup water. Beat 2 minutes at medium speed or 450 strokes by hand. Pour batter into pans. 3. Bake at 350 degrees F until done. Add 3 to 5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. Do not test doneness by touching with finger. Cool cake in pan, on wire rack for 15 minutes. Remove from pan and cool tp side up. Frost when completely cooled. Store loosely covered. Pan Size: Two 8 inch round; 26 to 31 min (if baking with a dark or coated pan add 3 to 5 minutes to bake time) bake time. Two 9 inch round; 22 to 27 min (if baking with a dark or coated pan add 3 to 5 minutes to bake time) bake time. One 13x9 inch pan; 26 to 31 min (if baking with a dark or coated pan add 3 to 5 minutes to bake time) bake time. One 10 inch or fluted pan; 33 to 36 min bake time. 24 cupcakes (fill 1/2 full); 18 to 21 min bake time. Do not consume/eat raw batter. High Altitude (over 3,500 ft): Heat oven to 375 degrees F. Stir in 1/3 cup flour into mix. Use 3 eggs, 1 cup water and 1/4 cup oil. Mix as directed above. Two 9-inch pans 28 to 32 min; 13x9 inch pan, Bake 28 to 32 min, 10-inch or fluted tube pan 32 to 36 min; 24 cup cakes 14 to 17 min. 8-inch cake not recommended.
Warnings
Contains: wheat, soy. Manufactured on shared equipment with products containing: milk, eggs, walnuts, peanuts and pecans.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 170
- Total Fat 4g5%
- Saturated Fat 1.5g8%
- Trans Fat 0g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 1g
- Cholesterol 0mg0%
- Sodium 150mg7%
- Total Carbohydrate 31g11%
- Dietary Fiber 0g0%
- Sugars 18g
- Protein 1g
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 Oil And/or Soybean Oil], Propylene Glycol Monoesters, Mono And Diglycerides, Soy Lecithin), Dextrose, Contains 2% Or Less Of Each Of The Following: Modified Corn Starch, Propylene Glycol Mono- And Diesters, Leavening (baking Soda, Monocalcium Phosphate), Mono And Diglycerides, Salt, Natural And Artificial Flavor, Soy Lecithin, Yellow 5, Yellow 6, Citric Acid.
Directions
Bake: Preparation Instructions: You will need: 3 eggs; 1/3 cup oil; 1 cup water. 1. Preheat oven to 350 degrees F for shiny metal and glass pans, 325 degrees F for dark or coated pans. Generously grease pans and dust with flour; shake out excess. 2. Blend in large mixing bowl, at low speed until moistened: Cake mix, 3 eggs, 1/3 cup oil, 1 cup water. Beat 2 minutes at medium speed or 450 strokes by hand. Pour batter into pans. 3. Bake at 350 degrees F until done. Add 3 to 5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. Do not test doneness by touching with finger. Cool cake in pan, on wire rack for 15 minutes. Remove from pan and cool tp side up. Frost when completely cooled. Store loosely covered. Pan Size: Two 8 inch round; 26 to 31 min (if baking with a dark or coated pan add 3 to 5 minutes to bake time) bake time. Two 9 inch round; 22 to 27 min (if baking with a dark or coated pan add 3 to 5 minutes to bake time) bake time. One 13x9 inch pan; 26 to 31 min (if baking with a dark or coated pan add 3 to 5 minutes to bake time) bake time. One 10 inch or fluted pan; 33 to 36 min bake time. 24 cupcakes (fill 1/2 full); 18 to 21 min bake time. Do not consume/eat raw batter. High Altitude (over 3,500 ft): Heat oven to 375 degrees F. Stir in 1/3 cup flour into mix. Use 3 eggs, 1 cup water and 1/4 cup oil. Mix as directed above. Two 9-inch pans 28 to 32 min; 13x9 inch pan, Bake 28 to 32 min, 10-inch or fluted tube pan 32 to 36 min; 24 cup cakes 14 to 17 min. 8-inch cake not recommended.
Warnings
Contains: wheat, soy. Manufactured on shared equipment with products containing: milk, eggs, walnuts, peanuts and pecans.
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