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TOPS Butter Recipe Deluxe Cake Mix
TOPS Butter Recipe Deluxe Cake Mix
16.5 oz
100% satisfaction guarantee
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About
Details
1. CUT CAKE MADE IN A 9 X 13 X 2 IN. SHEET PAN IN HALF. IN LARGE MIXING BOWL, USE HANDS TO CRUMBLE THE CAKE HALF UNTIL NO LARGE CHUNKS REMAIN. 2. ADD 1/2 CUP OF CREAMY ICING AND BLEND IN COMPLETELY WITH A SPATULA UNTIL IT IS COMPLETELY COMBINED AND HOLDS TOGETHER CAKE CRUMBS. 3. FILL A MEASURING SPOON AND ROLL BACK AND FORTH IN HANDS UNTIL YOU CREATE A SMOOTH ROUND BALL. YOU MAY NEED TO FILL MORE THAN ONCE, DEPENDING ON DESIRED SIZE. 4. PLACE CAKE BALLS ON A COOKIE SHEET OR BAKING PAN LINED WITH PARCHMENT PAPER. CHILL FOR AT LEAST 2 HOURS BEFORE INSERTING STICKS FOLLOWING RECIPE DIRECTIONS.
OUR STORY - SINCE OPENING OUR DOORS IN 1962 IN NIAGARA FALLS, NY, WE'VE TAKEN GREAT PRIDE IN THE NEIGHBORHOODS WE SERVE. OUR PASSION FOR FOOD-AND PEOPLE-INSPIRES US TO BRING YOU THE BEST QUALITY PRODUCTS AT AFFORDABLE PRICES. WE INVITE YOU TO TRY ALL OUR TOPS BRAND PRODUCTS FOUND IN EVERY AISLE OF THE STORE...PRODUCTS WE'RE SO PROUD TO PUT OUR NAME ON. GREAT FOOD, FRIENDLY SERVICE, AND MAKING YOUR LIFE EASIER EVERY DAY, THAT'S OUR COMMITMENT TO YOU.
MAKES CAKE POPS TOO!
IT'S SO EASY TO MAKE A FABULOUS CAKE! JUST ADD EGGS, BUTTER & WATER. 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. PAN SIZE TWO 8"X1 1/2" ROUND, BAKE TIME *26-31 MIN. PAN SIZE TWO 9" X 1 1/2" ROUND, BAKE TIME *22-27 MIN. PAN SIZE 13"X9"X2", BAKE TIME *26-31 MIN. PAN SIZE 10" OR FLUTED TUBE PAN, BAKE TIME *33-36 MIN. PAN SIZE APPROX. 24 CUPCAKES (FILL 1/2 FULL), BAKE TIME *18-21 MIN. *IF BAKING WITH A DARK OR COATED PAN ADD 3 TO 5 MINUTES TO BAKE TIME. COOL CAKE IN PAN, ON WIRE RACK FOR 15 MINUTES. COOL COMPLETELY BEFORE FROSTING. HIGH ALTITUDE (OVER 3,500 FT.): 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" OR FLUTED TUBE PAN 32-36 MIN; 24 CUP CAKES 14-17 MIN. 8-INCH CAKE NOT RECOMMENDED
TOPS PRESIDENT'S PROMISE - "I PROMISE 100% SATISFACTION."
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, Modified Cornstarch, Contains 2% Or Less Of Each Of The Following: Propylene Glycol Mono And Diesters, Leavening (baking Soda, Monocalcium Phosphate), Mono And Diglycerides, Salt, Natural And Artificial Flavor, Lecithin, Color (yellow 5, Yellow 6).
Warnings
Contains: wheat, soy; Produced in a facility that also handles milk, eggs, walnuts and peanuts
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 1g4%
- Sugars 13g
- Protein 1g
Details
1. CUT CAKE MADE IN A 9 X 13 X 2 IN. SHEET PAN IN HALF. IN LARGE MIXING BOWL, USE HANDS TO CRUMBLE THE CAKE HALF UNTIL NO LARGE CHUNKS REMAIN. 2. ADD 1/2 CUP OF CREAMY ICING AND BLEND IN COMPLETELY WITH A SPATULA UNTIL IT IS COMPLETELY COMBINED AND HOLDS TOGETHER CAKE CRUMBS. 3. FILL A MEASURING SPOON AND ROLL BACK AND FORTH IN HANDS UNTIL YOU CREATE A SMOOTH ROUND BALL. YOU MAY NEED TO FILL MORE THAN ONCE, DEPENDING ON DESIRED SIZE. 4. PLACE CAKE BALLS ON A COOKIE SHEET OR BAKING PAN LINED WITH PARCHMENT PAPER. CHILL FOR AT LEAST 2 HOURS BEFORE INSERTING STICKS FOLLOWING RECIPE DIRECTIONS.
OUR STORY - SINCE OPENING OUR DOORS IN 1962 IN NIAGARA FALLS, NY, WE'VE TAKEN GREAT PRIDE IN THE NEIGHBORHOODS WE SERVE. OUR PASSION FOR FOOD-AND PEOPLE-INSPIRES US TO BRING YOU THE BEST QUALITY PRODUCTS AT AFFORDABLE PRICES. WE INVITE YOU TO TRY ALL OUR TOPS BRAND PRODUCTS FOUND IN EVERY AISLE OF THE STORE...PRODUCTS WE'RE SO PROUD TO PUT OUR NAME ON. GREAT FOOD, FRIENDLY SERVICE, AND MAKING YOUR LIFE EASIER EVERY DAY, THAT'S OUR COMMITMENT TO YOU.
MAKES CAKE POPS TOO!
IT'S SO EASY TO MAKE A FABULOUS CAKE! JUST ADD EGGS, BUTTER & WATER. 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. PAN SIZE TWO 8"X1 1/2" ROUND, BAKE TIME *26-31 MIN. PAN SIZE TWO 9" X 1 1/2" ROUND, BAKE TIME *22-27 MIN. PAN SIZE 13"X9"X2", BAKE TIME *26-31 MIN. PAN SIZE 10" OR FLUTED TUBE PAN, BAKE TIME *33-36 MIN. PAN SIZE APPROX. 24 CUPCAKES (FILL 1/2 FULL), BAKE TIME *18-21 MIN. *IF BAKING WITH A DARK OR COATED PAN ADD 3 TO 5 MINUTES TO BAKE TIME. COOL CAKE IN PAN, ON WIRE RACK FOR 15 MINUTES. COOL COMPLETELY BEFORE FROSTING. HIGH ALTITUDE (OVER 3,500 FT.): 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" OR FLUTED TUBE PAN 32-36 MIN; 24 CUP CAKES 14-17 MIN. 8-INCH CAKE NOT RECOMMENDED
TOPS PRESIDENT'S PROMISE - "I PROMISE 100% SATISFACTION."
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, Modified Cornstarch, Contains 2% Or Less Of Each Of The Following: Propylene Glycol Mono And Diesters, Leavening (baking Soda, Monocalcium Phosphate), Mono And Diglycerides, Salt, Natural And Artificial Flavor, Lecithin, Color (yellow 5, Yellow 6).
Warnings
Contains: wheat, soy; Produced in a facility that also handles milk, eggs, walnuts and peanuts
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