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Gold Medal Cake Mix, White
Gold Medal Cake Mix, White
5 lb
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About
Details
White cake mix in an easy-to-use just add water format. Traditional vanilla flavor. High ratio formula means cakes are tender and moist. 0g trans fat per serving.
• Great for cupcakes, sheet cakes and tiered cakes
• Gold Medal cakes are moist and tender, from the first to the final slice
• No Artificial Flavors
• No Artificial Colors
• Kosher Dairy
Ingredients
Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Palm Oil, Leavening (Sodium Aluminum Phosphate, Baking Soda), Dextrose, Contains 2% or Less of: Egg White, Modified Corn Starch, Propylene Glycol Mono and Diesters, Nonfat Milk, Salt, Modified Whey, Mono and Diglycerides, Xanthan Gum, Natural Flavor, Egg with Sodium Silicoaluminate, Defatted Soy Flour.
Directions
Preparation Instructions Text: Yield: Pan size: Full sheet; No. of cakes: 1; serving size: 6 x 7 cut; Full batch: 42; Half batch: NA. Pan size: Full sheet; No. of cakes: 1; serving size: 8 x 8 cut; Full batch: 64; Half batch: NA. Pan size: 9 inches round; No. of cakes: 7; serving size: 1/8 cut; Full batch: 56; Half batch: 28. Pan size: 8 inches round; No. of cakes: 8; serving size: 1/6 cut; Full batch: 48; Half batch: 24. Pan size: Cupcakes; serving size: No. 20 scoop (1-1/2 oz); Full batch: 80; Half batch: 40. Ingredients: Cool water (Approx. 72 degrees F): Full batch: 6 cups (3 lb); Cool water (Approx. 72 degrees F): Half batch: 3 cups (1 lb 8 oz). Mix: Full batch: Full box (5 lb); Mix: Half batch: 8-1/2 cups (2 lb 8 oz). Mixing directions: machine mixing: 1. Pour: 1/2 total water into mixer bowl. 2. Add: Total amount of cake mix. Mix using a paddle attachment on medium speed for 2 minutes. 3. Add: Remaining 1/2 water gradually while mixing on low speed. Stop mixer. Scrape bowl and paddle. 4. Mix: Batter on low speed for 2 minutes. Do not overmix. Note: Medium speed on a 4-speed mixer is speed no 3. Scaling/pan preparation: Deposit batter into greased and floured or greased and paper-lined pans using the following scaling guide. Pan extenders may be necessary to prevent overflow of batter due to variance in ovens. Pan type: Sheet pan; Recipe: 8 lb; Pan type: 9 inches layer; Recipe: 1 lb 2 oz; Pan type: 8 inches layer; Recipe: 15 oz. Baking: Oven: Convection (Rotate pans baked in a convection oven one-half turn (180 degrees) after 7 minutes of baking). 300 degrees F; Sheets: 27 – 32 minutes; Layers: 25 -30 minutes; Cupcakes: 13 – 18 minutes; Oven: Standard 350 degrees F; Sheets: 30 – 35 minutes; Layers: 28 – 33 minutes; Cupcakes: 20 – 25 minutes. Doneness Test: Cake is done when center springs back when touched. A wooden pick can also be inserted into the center; if t comes out clean, the cake is done. High altitude (2500 feet. and above): To a full box (5 Ib) of mix, add an additional 1 cup (8 oz) of water and 1 cup (4 oz) of flour. Follow package directions for preparing and baking, adding flour with the mix. Increase oven temperatures 25 degrees F. Bake times may vary slightly.
Warnings
Contains wheat, egg, milk and soy ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 220
- Total Fat 5g6%
- Saturated Fat 3g15%
- Cholesterol 0mg0%
- Sodium 390mg17%
- Total Carbohydrate 41g15%
- Dietary Fiber 1g4%
- Sugars 23g
- Protein 3g
Details
White cake mix in an easy-to-use just add water format. Traditional vanilla flavor. High ratio formula means cakes are tender and moist. 0g trans fat per serving.
• Great for cupcakes, sheet cakes and tiered cakes
• Gold Medal cakes are moist and tender, from the first to the final slice
• No Artificial Flavors
• No Artificial Colors
• Kosher Dairy
Ingredients
Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Palm Oil, Leavening (Sodium Aluminum Phosphate, Baking Soda), Dextrose, Contains 2% or Less of: Egg White, Modified Corn Starch, Propylene Glycol Mono and Diesters, Nonfat Milk, Salt, Modified Whey, Mono and Diglycerides, Xanthan Gum, Natural Flavor, Egg with Sodium Silicoaluminate, Defatted Soy Flour.
Directions
Preparation Instructions Text: Yield: Pan size: Full sheet; No. of cakes: 1; serving size: 6 x 7 cut; Full batch: 42; Half batch: NA. Pan size: Full sheet; No. of cakes: 1; serving size: 8 x 8 cut; Full batch: 64; Half batch: NA. Pan size: 9 inches round; No. of cakes: 7; serving size: 1/8 cut; Full batch: 56; Half batch: 28. Pan size: 8 inches round; No. of cakes: 8; serving size: 1/6 cut; Full batch: 48; Half batch: 24. Pan size: Cupcakes; serving size: No. 20 scoop (1-1/2 oz); Full batch: 80; Half batch: 40. Ingredients: Cool water (Approx. 72 degrees F): Full batch: 6 cups (3 lb); Cool water (Approx. 72 degrees F): Half batch: 3 cups (1 lb 8 oz). Mix: Full batch: Full box (5 lb); Mix: Half batch: 8-1/2 cups (2 lb 8 oz). Mixing directions: machine mixing: 1. Pour: 1/2 total water into mixer bowl. 2. Add: Total amount of cake mix. Mix using a paddle attachment on medium speed for 2 minutes. 3. Add: Remaining 1/2 water gradually while mixing on low speed. Stop mixer. Scrape bowl and paddle. 4. Mix: Batter on low speed for 2 minutes. Do not overmix. Note: Medium speed on a 4-speed mixer is speed no 3. Scaling/pan preparation: Deposit batter into greased and floured or greased and paper-lined pans using the following scaling guide. Pan extenders may be necessary to prevent overflow of batter due to variance in ovens. Pan type: Sheet pan; Recipe: 8 lb; Pan type: 9 inches layer; Recipe: 1 lb 2 oz; Pan type: 8 inches layer; Recipe: 15 oz. Baking: Oven: Convection (Rotate pans baked in a convection oven one-half turn (180 degrees) after 7 minutes of baking). 300 degrees F; Sheets: 27 – 32 minutes; Layers: 25 -30 minutes; Cupcakes: 13 – 18 minutes; Oven: Standard 350 degrees F; Sheets: 30 – 35 minutes; Layers: 28 – 33 minutes; Cupcakes: 20 – 25 minutes. Doneness Test: Cake is done when center springs back when touched. A wooden pick can also be inserted into the center; if t comes out clean, the cake is done. High altitude (2500 feet. and above): To a full box (5 Ib) of mix, add an additional 1 cup (8 oz) of water and 1 cup (4 oz) of flour. Follow package directions for preparing and baking, adding flour with the mix. Increase oven temperatures 25 degrees F. Bake times may vary slightly.
Warnings
Contains wheat, egg, milk and soy ingredients.
Common questions
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