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Description
Features
Gold Medal(Tm) Yellow Cake Mix With Rich, Buttery Vanilla Flavor And Moist Texture Produces Consistent, Scratch-Like Taste And Superior Results Every Time. Great For Cakes And Cupcakes. Available In A Cost-Effective, 4.5 Lb Bulk Format For Smaller Operations. Rely On Gold Medal(Tm) Cake Mixes For Superior Quality To Make Your Desserts Extra Specialand Keep Your Patrons Coming Back For More.Preparation
- Bake - Follow Instructions On The Package
- Bake - Yieldfull Sheet: 1 Cake, 6 X 8 Cut Serving Size, Full Batch: 48, Half Batch: 24Full Sheet: 1 Cake, 8 X 8 Cut Serving Size, Full Batch: 64, Half Batch: 329 Round: 7 Cakes, 1/8 Cut Serving Size, Full Batch: 56, Half Batch: 288 Round: 8 Cakes, 1/8 Cut Serving Size, Full Batch: 48, Half Batch: 24Cupcakes: No. 20 Scoop (1.6 Oz), Full Batch: 102, Half Batch: 51Ingredientscool Water (Approx 72F): Full Batch: 5 Cups (2 Lb 8 Oz), Half Batch: 2 1/2 Cups (1 Lb 4 Oz)Vegetable Oil: Full Batch: 1 Cups (8 Oz), Half Batch: 1/2 Cup (4 Oz)Eggs (Whole): Full Batch: 9 Large (1 Lb), Half Batch: 5 Large (9 Oz)Mix: Full Batch: Full Box (4 Lb 8 Oz), Half Batch: Half Box (2 Lb 4 Oz)Mixing Directionsmachine Mixingpour Total Water Into Mixer Bowl. Add Total Amount Of Eggs And Oil With Water.Add Total Amount Of Cake Mix. Mix Using A Paddle Attachment On Medium Speed For 1 Minute.Stop Mixer. Scrape Bowl And Paddle.Mix Batter On Low Speed For 2 Minutes. Do Not Overmix.Scaling/Pan Preparationdeposit Batter Into Greased And Floured Or Greased And Paper-Lined Pans Using The Following Scaling Guide:Sheet Pan: 8 Lb 8 Oz9 Layer: 1 Lb 2 Oz8 Layer: 16 Ozbakingconvection: 300F, Sheets: 27-32 Minutes, Layers: 25-30 Minutes; Rotate Pans Baked In A Convection Oven One-Half Turn (180) After 7 Minutes Of Baking.Standard: 350F, Sheets: 30-35 Minutes, Layers: 28-33 Minutesdoneness 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.High Altitude (2500 Ft. And Above)To A Full Box (4 Lb 8 Oz) Of Mix, Add An Additional 1 Cup (8 Oz) Of Water And 1 Cup (4 Oz) Of Flour. Follow Package Directions For Preparing And Baking, Adding Flour With The Mix. Increase Oven Temperatures 25F. Bake Times May Vary Slightly.
Storage
Keep In A Cool, Dry Place.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.Nutrition Facts
Ingredients
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Palm Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate). Contains 2% Or Less Of: Modified Corn Starch, Dextrose, Egg White, Propylene Glycol Mono And Diesters Of Fatty Acids, Salt, Mono And Diglycerides, Dicalcium Phosphate, Cellulose Gum, Xanthan Gum, Soy Lecithin, Whey, Natural Flavor, Annatto And Turmeric Extract Color, Egg With Sodium Silicoaluminate, Nonfat Milk, Defatted Soy Flour. -
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Features
Gold Medal(Tm) Yellow Cake Mix With Rich, Buttery Vanilla Flavor And Moist Texture Produces Consistent, Scratch-Like Taste And Superior Results Every Time. Great For Cakes And Cupcakes. Available In A Cost-Effective, 4.5 Lb Bulk Format For Smaller Operations. Rely On Gold Medal(Tm) Cake Mixes For Superior Quality To Make Your Desserts Extra Specialand Keep Your Patrons Coming Back For More.Preparation
- Bake - Follow Instructions On The Package
- Bake - Yieldfull Sheet: 1 Cake, 6 X 8 Cut Serving Size, Full Batch: 48, Half Batch: 24Full Sheet: 1 Cake, 8 X 8 Cut Serving Size, Full Batch: 64, Half Batch: 329 Round: 7 Cakes, 1/8 Cut Serving Size, Full Batch: 56, Half Batch: 288 Round: 8 Cakes, 1/8 Cut Serving Size, Full Batch: 48, Half Batch: 24Cupcakes: No. 20 Scoop (1.6 Oz), Full Batch: 102, Half Batch: 51Ingredientscool Water (Approx 72F): Full Batch: 5 Cups (2 Lb 8 Oz), Half Batch: 2 1/2 Cups (1 Lb 4 Oz)Vegetable Oil: Full Batch: 1 Cups (8 Oz), Half Batch: 1/2 Cup (4 Oz)Eggs (Whole): Full Batch: 9 Large (1 Lb), Half Batch: 5 Large (9 Oz)Mix: Full Batch: Full Box (4 Lb 8 Oz), Half Batch: Half Box (2 Lb 4 Oz)Mixing Directionsmachine Mixingpour Total Water Into Mixer Bowl. Add Total Amount Of Eggs And Oil With Water.Add Total Amount Of Cake Mix. Mix Using A Paddle Attachment On Medium Speed For 1 Minute.Stop Mixer. Scrape Bowl And Paddle.Mix Batter On Low Speed For 2 Minutes. Do Not Overmix.Scaling/Pan Preparationdeposit Batter Into Greased And Floured Or Greased And Paper-Lined Pans Using The Following Scaling Guide:Sheet Pan: 8 Lb 8 Oz9 Layer: 1 Lb 2 Oz8 Layer: 16 Ozbakingconvection: 300F, Sheets: 27-32 Minutes, Layers: 25-30 Minutes; Rotate Pans Baked In A Convection Oven One-Half Turn (180) After 7 Minutes Of Baking.Standard: 350F, Sheets: 30-35 Minutes, Layers: 28-33 Minutesdoneness 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.High Altitude (2500 Ft. And Above)To A Full Box (4 Lb 8 Oz) Of Mix, Add An Additional 1 Cup (8 Oz) Of Water And 1 Cup (4 Oz) Of Flour. Follow Package Directions For Preparing And Baking, Adding Flour With The Mix. Increase Oven Temperatures 25F. Bake Times May Vary Slightly.
Storage
Keep In A Cool, Dry Place.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.Nutrition Facts
Ingredients
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Palm Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate). Contains 2% Or Less Of: Modified Corn Starch, Dextrose, Egg White, Propylene Glycol Mono And Diesters Of Fatty Acids, Salt, Mono And Diglycerides, Dicalcium Phosphate, Cellulose Gum, Xanthan Gum, Soy Lecithin, Whey, Natural Flavor, Annatto And Turmeric Extract Color, Egg With Sodium Silicoaluminate, Nonfat Milk, Defatted Soy Flour.
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