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Food Club Cake Mix, Deluxe, Strawberry
Food Club Cake Mix, Deluxe, Strawberry
16.5 oz
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About
Ingredients
Enriched Bleached Flour (bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Vegetable Shortening ([contains One Or More Of The Following: Palm Oil And/or Soybean Oil], Propylene Glycol Monoesters, Mono And Diglycerides, Soy Lecithin), Modified Corn Starch, Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Contains 2% Or Less Of Each Of The Following: Propylene Glycol Mono- And Diesters, Dextrose, Natural And Artificial Flavor, Mono And Diglycerides, Salt, Yellow Corn Flour (with Niacin, Iron [ferrous Sulfate], Thiamine Mononitrate, Riboflavin), Palm Oil, Soy Lecithin, Cellulose Gum, Guar Gum, Citric Acid, Red 40, Red 40 Lake.
Directions
Preparation Instructions: You will need: 3 eggs; 1/3 cup oil; 1 cup water. 1. Preheat oven to 350 degrees F for shiny metal and glass pans, 325 degrees F for dark or coated pans. Generously grease pans and dust with flour. 2. Blend in large mixing bowl, at low speed until moistened: Cake mix, 3 eggs, 1/3 cup oil, 1 cup water. Beat 2 minutes at medium speed or 450 strokes by hand. Pour batter into pans. 3. Bake at 350 degrees F until done. Add 3 to 5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. Do not test doneness by touching with finger. Cool cake in pan 10 to 20 minutes (tube pan 25 min). Remove from pan and cool tp side up. Frost when completely cooled. Store loosely covered. Pan Size: Two 8 inch round; 28 to 32 min bake time. Two 9 inch round; 24 to 28 min bake time. One 13x9 inch pan; 28 to 32 min bake time. One 10 inch or fluted pan; 33 to 38 min bake time. 24 cupcakes (fill 1/2 full); 14 to 18 min bake time. Do not consume/eat raw batter. High altitude (over 3,500 ft.): Heat oven to 375 degrees F. Stir in 1/3 cup flour into mix. Use 3 eggs, 1 cup water and 1/4 cup oil. Mix as directed above. Two 9-inch pans 27 to 30 min; 13x9 inch pan, bake 28 to 32 min, 10-inch or fluted tube pan 38 to 42 min; 24 cup cakes 14 to 17 min. 8-inch cake not recommended.
Warnings
Contains: wheat, soy.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 160
- Total Fat 3.5g4%
- Saturated Fat 1.5g8%
- Trans Fat 0g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 1g
- Cholesterol 0mg0%
- Sodium 210mg9%
- Total Carbohydrate 31g11%
- Dietary Fiber 0g0%
- Sugars 17g
- Protein 1g
Ingredients
Enriched Bleached Flour (bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Vegetable Shortening ([contains One Or More Of The Following: Palm Oil And/or Soybean Oil], Propylene Glycol Monoesters, Mono And Diglycerides, Soy Lecithin), Modified Corn Starch, Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Contains 2% Or Less Of Each Of The Following: Propylene Glycol Mono- And Diesters, Dextrose, Natural And Artificial Flavor, Mono And Diglycerides, Salt, Yellow Corn Flour (with Niacin, Iron [ferrous Sulfate], Thiamine Mononitrate, Riboflavin), Palm Oil, Soy Lecithin, Cellulose Gum, Guar Gum, Citric Acid, Red 40, Red 40 Lake.
Directions
Preparation Instructions: You will need: 3 eggs; 1/3 cup oil; 1 cup water. 1. Preheat oven to 350 degrees F for shiny metal and glass pans, 325 degrees F for dark or coated pans. Generously grease pans and dust with flour. 2. Blend in large mixing bowl, at low speed until moistened: Cake mix, 3 eggs, 1/3 cup oil, 1 cup water. Beat 2 minutes at medium speed or 450 strokes by hand. Pour batter into pans. 3. Bake at 350 degrees F until done. Add 3 to 5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. Do not test doneness by touching with finger. Cool cake in pan 10 to 20 minutes (tube pan 25 min). Remove from pan and cool tp side up. Frost when completely cooled. Store loosely covered. Pan Size: Two 8 inch round; 28 to 32 min bake time. Two 9 inch round; 24 to 28 min bake time. One 13x9 inch pan; 28 to 32 min bake time. One 10 inch or fluted pan; 33 to 38 min bake time. 24 cupcakes (fill 1/2 full); 14 to 18 min bake time. Do not consume/eat raw batter. High altitude (over 3,500 ft.): Heat oven to 375 degrees F. Stir in 1/3 cup flour into mix. Use 3 eggs, 1 cup water and 1/4 cup oil. Mix as directed above. Two 9-inch pans 27 to 30 min; 13x9 inch pan, bake 28 to 32 min, 10-inch or fluted tube pan 38 to 42 min; 24 cup cakes 14 to 17 min. 8-inch cake not recommended.
Warnings
Contains: wheat, soy.
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