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Complete and ready to use. Just add in water for a super-easy, light and moist white cake with a hint of a vanilla flavor. Easy mixing instructions apply to all sheet cake varieties so preparation is foolproof.

GTIN 10041449477081
Alternative Item # 732-7218
Shelf Life 365 days
Storage Temp Minimum 32°F
Storage Temp Maximum 95°F

Sugar, enriched bleached flour (wheat flour*, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), palm and soybean oil, dextrose, egg whites, Less than 2% of: ascorbic acid, baking soda, calcium acid pyrophosphate, food starch-modified, mono and di-glycerides, monocalcium phosphate, natural flavor, nonfat milk, polysorbate 60, propylene glycol ester, salt, soy lecithin, xanthan gum. *Food Alliance Certified Shepard's Grain sustainably farmed wheat flour

Nutrition Facts

48 servings per Container
Serving Size
47g = 1/3 cup dry mix
Amount per serving

Calories

200

% Daily Value*

Total Fat 0

0%

Saturated Fat 3g

13%

Trans Fat 0g

Cholesterol 0mg

0%

Sodium 300mg

13%

Total Carbohydrate 35g

13%

Dietary Fiber 0g

0%

Total Sugars 21g

Includes 21g  Added Sugars

42%

Protein 3g

Vitamin D 0mcg

0%

Calcium 130mg

10%

Iron 1mg

6%

Potassium 50mg

0%

Contains 3 allergens

Milk
Soy
Wheat

3 allergens are not intentionally nor inherently included

Eggs
Peanuts
Tree Nuts
FULL BATCH HALF BATCH 5 lb (full box) Mix 2 1/2 lb (9 cups) Mix 52 oz (6 1/2 cups) Water, divided 26 oz (3 1/4 cups) Water, divided 1. For full batch, place 28 oz (3 1/2 cups) water in mixer bowl. Add total amount of mix. Using a paddle, mix on medium speed 2 minutes 2. Change to low speed; mix 1 minute while gradually adding second half water. 3. Scrape bowl and paddle thoroughly. Continue mixing on low speed 2 minutes 4. Scale batter into greased or paper-lined pans. Do not eat raw batter. HIGH ALTITUDE : For full batch, add 3 oz (3/4 cup) all-purpose flour and an additional 4 oz (1/2 cup) water. Prepare and bake as directed increasing oven temperature by 25F. BAKING DIRECTIONS: Convection Oven: 300F; Standard Oven: 350F Cupcake Pans: 1 1 /2 oz batter; Convection:15-20 minutes; Standard 15-20 minutes; Yield: 7 1/4 dozen Round Pans (9-inch): 22 oz batter; Convection: 20-25 minutes; Standard: 25-30 minutes; Yield: 6, 9-inch layer pans Half Sheet Pan (16x12x1-inch): 4 lb 2 oz batter; Convection: 20-25 minutes; Standard: 30-35 minutes; Yield: 2, 16x12x1-inch pans (48, 4x2-inch cuts) Full Sheet Pan (24x16x1-inch):8 lb 4 oz batter; Convection: 20-25 minutes; Standard: 30-35 minutes; Yield: 1, 24x16x1-inch pan (48, 4x2-inch cuts)
EXTRA RICH CAKE RECIPE: For full batch, prepare as directed in step 1 using 12 oz (11/2 cups) water, 12 oz (6) eggs and 6 oz (3/4 cup) vegetable oil. In step 2, add 32 oz (4 cups) water. Follow steps 2-4. Bake as directed.
STORE IN A COOL, DRY PLACE.