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Ghirardelli Cake Ultimate Chocolate Mix

GTIN	10041449035168
Alternative Item #	732-6120
Shelf Life	365 days
Storage Temp Minimum	45°F
Storage Temp Maximum	90°F

Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Semisweet Chocolate Chips (Sugar, Unsweetened Chocolate, Cocoa Butter, Whole Milk Powder, Soy Lecthin [Emulsifier], Vanilla Extract), Cocoa (Processed with Alkali), Food Starch-Modified, Emulsifier Blend (Propylene Glycol Esters, Mono-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

1/3 cup mix (50g)

Amount per serving

Calories

210

% Daily Value*

Total Fat 0

Saturated Fat 3g

15%

Trans Fat 0g

Cholesterol 0mg

Sodium 260mg

11%

Total Carbohydrate 40g

15%

Dietary Fiber 2g

Total Sugars 24g

Includes 24g Added Sugars

48%

Protein 2g

Vitamin D 0mcg

Calcium 20mg

Iron 2mg

10%

Potassium 120mg

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.

Cool Dry storage (32-95 degree F)

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