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Ghirardelli Cake Ultimate Chocolate Mix

GTIN	10041449035168
Alternative Item #	732-6120
Shelf Life	365 days
Storage Temp Minimum	32°F
Storage Temp Maximum	95°F

SUGAR, ENRICHED BLEACHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SEMI-SWEET CHOCOLATE CHIPS (SUGAR, UNSWEETENED CHOCOLATE, COCOA BUTTER, WHOLE MILK POWDER, SOY LECITHIN [EMULSIFIER], VANILLA EXTRACT), COCOA (PROCESSED WITH ALKALI), FOOD STARCH-MODIFIED, EMULSIFIER (PROPYLENE GLYCOL MONOESTER, MONO- AND DIGLYCERIDES, SODIUM STEAROYL LACTYLATE), ARABIC GUM, LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE), SALT, SOYBEAN OIL, ARTIFICIAL FLAVOR, XANTHAN GUM.

Nutrition Facts

192 servings per Container

Serving Size

1/2 cup dry mix

Amount per serving

Calories

270

% Daily Value*

Total Fat 6g

Saturated Fat 4g

20%

Trans Fat 0g

Cholesterol 0mg

Sodium 330mg

14%

Total Carbohydrate 53g

19%

Dietary Fiber 1g

Total Sugars 31g

Includes 31g Added Sugars

62%

Protein 3g

Vitamin D 0mcg

Calcium 30mg

Iron 3mg

15%

Potassium 140mg

Contains 3 allergens

Milk

Soy

Wheat

May Contain 1 allergen

Eggs

2 allergens not Provided

Peanuts

Tree Nuts

FULL BATCH HALF BATCH 7lb (2 pouches) Cake Mix 3 1/2 lb (1 pouch) Cake Mix 36 fl oz (4 1/2 cups) Water 18 fl oz (2 1/4 cups) Water 12 fl oz (1 1/2 cups) Vegetable Oil 6 fl oz (3/4 cup) Vegetable Oil DIRECTIONS 1. Add water, eggs, oil and total amount of cake mix to mixer bowl. Using a paddle, mix on low speed 30 seconds. 2. Scrape bowl and paddle. Mix on low speed 30 seconds. 3. Scale batter into prepared (lightly greased or paper-lined) pan(s) and bake as directed below. HAND MIXING Using a large bowl, stir together water, eggs, oil and cake mix until well-blended. Scale batter into prepared (lightly greased or paper-lined) pan(s) and bake as directed below. BAKING DIRECTIONS: Convection Oven: 300F; Standard Oven: 350F Sheet Pan: 11 lb 8 oz batter; Convection: 25-30 minutes; Standard: 30-35 minutes. Half Sheet Pan: 5 lb 12 oz batter; Convection: 25-30 minutes; Standard: 30-35 minutes. Round Pans: 30 oz batter; Convection: 20-25 minutes; Standard: 23-28 minutes. Cupcakes Pans: 2 1/2 oz batter; Convection: 15-20 minutes; Standard: 18-23 minutes Mini Bundt Pans: 4 1/2 oz batter; Convection: 22-26 minutes; Standard: 25-30 minutes. Do not eat raw batter. High Altitude (over 5,000 feet): For full batch, add 6 3/4 oz (1 1/2 cups) all-purpose flour and an additional 6 oz (3/4 cup) water. Prepare and bake as directed.

High Altitude (over 5,000 feet): For full batch, add 6 3/4 oz (1 1/2 cups) all-purpose flour and an additional 6 oz (3/4 cup) water. Prepare and bake as directed.

This mix should perform for its intended use for 12 months in cool dry storage. Hot, humid storage may reduce shelf life. Each shipment will be properly controlled and handled to prevent adulteration as defined in the Food, Drug and Cosmetic Act (section 402).

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