HOSPITALITY
Gingerbread Cake Mix
Gingerbread Cake Mix
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Add Water Only (Complete)
Item Information
- Pack: 6
- Size: 5#
- Storage Type: Dry
Preparation
5 lb basis 5 Lbs. Mix 5 Cups (40 oz) Water (70F to 75F) 2 1/2 lb basis 2 1/2 Cups (20oz) water (70 - 75 F) 2 1/2 lbs Mix 1. Pour 1/2 of the total water into mixing bowl; add cake mix. 2. Mix ON medium speed using a paddle for 2 minutes. 3. Add remaining water gradually over 1 minute while mixing in low speed. 4. Scrape bowl and paddle. 5. Mix in low speed for 2 minutes 6. Scale batter into greased and floured or paper-lined baking pans. For muffins or layer cakes fill 2/3 full and adjust oven temperature and bake time. 7. Bake at 350 degree F for 30 to 35 minutes in a standard oven . (For convection oven bake at 300 degrees F for 25 to 30 minutes. Low speed is first speed on a 3 speed mixer and second on a 4 speed mixer. Medium speed is #2 on a 3 speed mixer and #3 on a 4 Speed Mixer. Baking time may require adjustment depending on the oven and oven load.
Additional Information
Additional Information
- Barcode: 10071923650037
- Country of Origin: US
Ingredients
Ingredients
"ENRICHED BLEACHED FLOUR (BLEACHED WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, VEGETABLE SHORTENING (CONTAINS ONE OR MORE OF THE FOLLOWING: CANOLA AND/OR PALM OIL), MOLASSES. CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: LEAVENING (BAKING SODA, MONOCALCIUM PHOSPHATE, ALUMINUM SULFATE, SODIUM ALUMINUM PHOSPHATE), MODIFIED CORN STARCH, SALT, EGG YOLK, SPICE, SOY FLOUR, WHEAT STARCH, CINNAMON, MONOGLYCERIDES, EGG WHITE, SOY LECITHIN, WHEY, SODIUM CASEINATE, PALM OIL, SODIUM LAURYL SULFATE.CONTAINS A BIOENGINEERED INGREDIENT"
Serving Suggestion
Serving Suggestion
1/3 Cup
