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Brookshire's Cake Mix, Butter Recipe
Brookshire's Cake Mix, Butter Recipe
16.5 oz
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About
Details
Natural flavored. Makes 24 cupcakes. Just add eggs, butter & water. Since 1928. If you're not happy, we're not happy - 100% satisfaction, 100% of the time, guarantee! brookshires.com. Questions? Call us at 1-903-534-3000.
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), Leavening (baking Soda, Monocalcium Phosphate), Salt, Natural And Artificial Flavor, Color (yellows 5 And 6).
Directions
It's so easy to make a fabulous cake! Just add eggs, oil & water. Do not eat/consume raw batter. Preheat: Oven to 350 degree F for metal and glass pans. (325 degree F for dark or coated pans). Allow 7 tablespoons of butter to soften to room tempera-ture (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 35 degree 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 inch x 1-1/2 round; Bake Time: 26 - 31 min. Pan Size: Two 9 inch x 1-1/2 inch round. Bake Time: 22-27 min; Pan Size: 13 inch x 9 inch x 2 inch; Bake Time: 26-31 min. Pan Size: 10 inch or fluted tube pan; Bake Time: 33-36 min. Pan Size: Approx. 23 cupcakes (fill 1/2 full); Bake Time: 18-21 min. (If baking with a dark or coated pan add 3 to 5 minutes to cake 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 degree F. Stir 1/3 cup flour into mix. Use I 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, 28-32 min, 10 inch or fluted tube pan 32-36 min; 24 cup cakes 14-17 min. 8-inch-1 cake not recommended. Makes Cake Pops Too!: 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. How To Frost a Layer Cake: Look like a pro create a masterpiece when you follow this simple guide. Place the first layer rounded side down and frost. Place the second layer rounded side up on the frosted layer. Coat the side of the cake with a thin layer of frosting to seal in the crumbs and then frost the side in swirls, making a rim about 1/4 inch high above the cake. Fill in the top with the remaining frosting. You'll have a professional looking cake.
Warnings
Contains: wheat, soy. Manufactured on shared equipment with products containing: milk, eggs, walnuts, 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 0g0%
- Sugars 13g
- Protein 1g
Details
Natural flavored. Makes 24 cupcakes. Just add eggs, butter & water. Since 1928. If you're not happy, we're not happy - 100% satisfaction, 100% of the time, guarantee! brookshires.com. Questions? Call us at 1-903-534-3000.
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), Leavening (baking Soda, Monocalcium Phosphate), Salt, Natural And Artificial Flavor, Color (yellows 5 And 6).
Directions
It's so easy to make a fabulous cake! Just add eggs, oil & water. Do not eat/consume raw batter. Preheat: Oven to 350 degree F for metal and glass pans. (325 degree F for dark or coated pans). Allow 7 tablespoons of butter to soften to room tempera-ture (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 35 degree 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 inch x 1-1/2 round; Bake Time: 26 - 31 min. Pan Size: Two 9 inch x 1-1/2 inch round. Bake Time: 22-27 min; Pan Size: 13 inch x 9 inch x 2 inch; Bake Time: 26-31 min. Pan Size: 10 inch or fluted tube pan; Bake Time: 33-36 min. Pan Size: Approx. 23 cupcakes (fill 1/2 full); Bake Time: 18-21 min. (If baking with a dark or coated pan add 3 to 5 minutes to cake 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 degree F. Stir 1/3 cup flour into mix. Use I 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, 28-32 min, 10 inch or fluted tube pan 32-36 min; 24 cup cakes 14-17 min. 8-inch-1 cake not recommended. Makes Cake Pops Too!: 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. How To Frost a Layer Cake: Look like a pro create a masterpiece when you follow this simple guide. Place the first layer rounded side down and frost. Place the second layer rounded side up on the frosted layer. Coat the side of the cake with a thin layer of frosting to seal in the crumbs and then frost the side in swirls, making a rim about 1/4 inch high above the cake. Fill in the top with the remaining frosting. You'll have a professional looking cake.
Warnings
Contains: wheat, soy. Manufactured on shared equipment with products containing: milk, eggs, walnuts, peanuts.
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