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Pillsbury Devil's Food Professional Mix
Pillsbury Devil's Food Professional Mix
72 oz
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About
Ingredients
Sugar, Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Egg White, Cocoa Processed With Alkali, Soybean Oil, Palm Oil, Leavening (baking Soda, Sodium Aluminum Phosphate, Dicalcium Phosphate, Monocalcium Phosphate), Contains 2% Or Less Of: Egg Yolk With Sodium Silicoaluminate, Modified Tapioca Starch, Carob Powder, Dextrose, Propylene Glycol Mono And Diesters, Salt, Sorbitan Monostearate, Nonfat Milk, Maltodextrin, Natural And Artificial Flavor, Tetrasodium Pyrophosphate, Xanthan Gum, Polysorbate 60, Mono And Diglycerides, Calcium Acetate, Guar Gum, Cellulose Gum, Red 40, Soy Flour.
Directions
Cake mix is not ready-to-eat and must be thoroughly cooked before eating. To prevent illness from naturally occurring bacteria in wheat flour, do not eat raw batter; wash hands and surfaces after handling. 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: 8 inch round; No. of cakes: 8; Serving size: 1/6 cut; Full Batch: 48; Half Batch: 24. Cool water: Full batch: 6 cups (3 lb) Half batch: 3 cups (1 lb 8 oz) Vegetable oil: Full batch: 1-1/8 cups (9 oz). Half batch: 2/3 (4- 1/2 oz). Mix: Full batch. Full box (4 lb 8 oz). Half batch. 6- 2/3 cups (2 lb 4 oz). Mixing Directions: 1. Pour 1/2 total water into mixer bowl. 2. Add total amount of cake mix. Mix using a paddle attachment on low speed (Low speed is first speed on a 3-speed mixer and second speed on a 4-speed mixer) for 1 minute. 3. Mix batter on medium speed** for 3 minutes. 4. Add remaining 1/2 water and oil gradually while mixing on low speed (Low speed is first speed on a 3-speed mixer and second speed on a 4-speed mixer) for 1 minute. Scrape bowl And paddle. 5. Mix batter on low speed* for 2 minutes. Do not overmix. *Low speed is first speed on a 3-speed mixer and second speed on a 4-speed mixer. **Medium speed is second speed on a 3-speed mixer and third speed on a 4-speed mixer. Scaling/Pan Preparation: Deposit batter into greased and floured or greased and paper-lined pans using the following scaling guide. Pan size: Sheet pan; Recipe: 8 lb 1 oz. Pan size: 8 inch layer; Recipe: 14 oz. Baking: Oven: Convection* 300 degrees F; Sheets: 29-33 minutes; Layers: 20-24 minutes.Oven: Standard 360 degrees F; sheets: 31-35 minutes; Layers: 24-28 minutes. Doneness Test: Cake is done when center springs back when touched. A wooden pick can also be inserted into the center; if it comes out clean, the cake is done. *Rotate sheet cakes baked in a Convection Oven one-half turn (180 degrees) after 7 minutes of baking.
Warnings
Contains wheat, egg, milk and soy ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 200
- Total Fat 5g6%
- Saturated Fat 2.5g13%
- Trans Fat 0g
- Cholesterol 20mg7%
- Sodium 440mg19%
- Total Carbohydrate 35g13%
- Dietary Fiber 1g4%
- Sugars 20g
- Protein 4g
Ingredients
Sugar, Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Egg White, Cocoa Processed With Alkali, Soybean Oil, Palm Oil, Leavening (baking Soda, Sodium Aluminum Phosphate, Dicalcium Phosphate, Monocalcium Phosphate), Contains 2% Or Less Of: Egg Yolk With Sodium Silicoaluminate, Modified Tapioca Starch, Carob Powder, Dextrose, Propylene Glycol Mono And Diesters, Salt, Sorbitan Monostearate, Nonfat Milk, Maltodextrin, Natural And Artificial Flavor, Tetrasodium Pyrophosphate, Xanthan Gum, Polysorbate 60, Mono And Diglycerides, Calcium Acetate, Guar Gum, Cellulose Gum, Red 40, Soy Flour.
Directions
Cake mix is not ready-to-eat and must be thoroughly cooked before eating. To prevent illness from naturally occurring bacteria in wheat flour, do not eat raw batter; wash hands and surfaces after handling. 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: 8 inch round; No. of cakes: 8; Serving size: 1/6 cut; Full Batch: 48; Half Batch: 24. Cool water: Full batch: 6 cups (3 lb) Half batch: 3 cups (1 lb 8 oz) Vegetable oil: Full batch: 1-1/8 cups (9 oz). Half batch: 2/3 (4- 1/2 oz). Mix: Full batch. Full box (4 lb 8 oz). Half batch. 6- 2/3 cups (2 lb 4 oz). Mixing Directions: 1. Pour 1/2 total water into mixer bowl. 2. Add total amount of cake mix. Mix using a paddle attachment on low speed (Low speed is first speed on a 3-speed mixer and second speed on a 4-speed mixer) for 1 minute. 3. Mix batter on medium speed** for 3 minutes. 4. Add remaining 1/2 water and oil gradually while mixing on low speed (Low speed is first speed on a 3-speed mixer and second speed on a 4-speed mixer) for 1 minute. Scrape bowl And paddle. 5. Mix batter on low speed* for 2 minutes. Do not overmix. *Low speed is first speed on a 3-speed mixer and second speed on a 4-speed mixer. **Medium speed is second speed on a 3-speed mixer and third speed on a 4-speed mixer. Scaling/Pan Preparation: Deposit batter into greased and floured or greased and paper-lined pans using the following scaling guide. Pan size: Sheet pan; Recipe: 8 lb 1 oz. Pan size: 8 inch layer; Recipe: 14 oz. Baking: Oven: Convection* 300 degrees F; Sheets: 29-33 minutes; Layers: 20-24 minutes.Oven: Standard 360 degrees F; sheets: 31-35 minutes; Layers: 24-28 minutes. Doneness Test: Cake is done when center springs back when touched. A wooden pick can also be inserted into the center; if it comes out clean, the cake is done. *Rotate sheet cakes baked in a Convection Oven one-half turn (180 degrees) after 7 minutes of baking.
Warnings
Contains wheat, egg, milk and soy ingredients.
Common questions
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