Food Club 

Food Club Deluxe Butter Recipe Yellow Cake Mix 16.5 oz

NET WT 16.5 OZ (1 LB 0.5 OZ) 468g
036800385467
Bioengineered
About this Product
Claims listed within SmartLabel® are either governed by entities such as the USDA, FDA, EPA, etc., or defined by participating brands.

Features And Benefits

  • Naturally & artificially flavored.

Certifications

SmartLabel® includes certifications from independent organizations that have meaningful and consistent standards for product composition, environmental protection and/or social justice

GMO Disclosures
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Product Instructions
You Will Need: 3 eggs. 1 stick butter, softened. 1/2 cup water. Preparation Instructions: 1. Preheat oven to 350 degrees F for metal and glass pans. (325 degrees F for dark or coated pans). Allow 1 stick of butter to soften to room temperature (approx. 15 min). Grease pans generously and dust with flour; shake out excess. 2. Blend in large mixing bowl, at low speed until moistened: Cake mix, 3 eggs, 1 stick butter, softened, 1/2 cup water. Beat 4 minutes at medium speed or 450 strokes by hand. Pour batter into pans. 3. Bake at 350 degrees F. (325 degrees F for dark or coated pans) until done. Cake is done when toothpick inserted in center comes out clean. Do not test for doneness by touching with finger. Cool cake in pan, on wire rack for 15 minutes. Remove from pan and cool top side up. Frost when completely cooled. Store loosely covered. Pan Size: Two 8 in Round. Bake Time: 26 to 31 min (If baking with a dark or coated pan add 3 to 5 minutes to bake time). Pan Size: Two 9 in Round. Bake Time: 22 to 27 min (If baking with a dark or coated pan add 3 to 5 minutes to bake time). Pan Size: One 13x9 inch Pan. Bake Time: 26 to 31 min (If baking with a dark or coated pan add 3 to 5 minutes to bake time). Pan Size: One 10 in or Fluted Tube Pan. Bake Time: 33 to 36 min. Pan Size: 24 Cupcakes (fill 1/2 full). Bake Time: 18 to 21 min. 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 1 cup water, 3 eggs and 1 stick softened butter. Mix as directed above. Two 9-inch pans 28-32 mins; 13x9 inch pan, bake 28-32 min, 10 in or fluted tube pan 32-36 min; 24 cupcakes 14-17 min. 8-inch cake not recommended.
General Information

Product Allergens

According to the FDA, the most common food allergens are milk, peanuts, eggs, fish, crustacean shellfish, soy, tree nuts and wheat.

  • Soy
  • Wheat
  • Pecans
  • Walnuts
  • Eggs
  • Milk
  • Peanuts
  • Contains: wheat, soy. Manufactured on shared equipment with products containing: milk, eggs, walnuts, peanuts and pecans.
Sustainability
As packaged

170

Calories

1.5

Sat Fat (g)

150

Sodium (mg)

18

Total Sugars (g)


As prepared

240

Calories

6

Sat Fat (g)

220

Sodium (mg)

18

Total Sugars (g)


  • Sugar, Enriched Bleached Flour (Bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Shortening ([Contains One or More of the Following: Palm Oil and/or Soybean Oil], Propylene Glycol Monoesters, Mono and Diglycerides, Soy Lecithin), Dextrose, Contains 2% or Less of Each of the Following: Modified Corn Starch, Propylene Glycol, Mono- and Diesters, Leavening (Baking Soda, Monocalcium Phosphates), Mono and Diglycerides, Salt, Natural and Artificial Flavor, Soy Lecithin, Yellow 5, Yellow 6, Citric Acid.

According to the FDA, the most common food allergens are milk, peanuts, eggs, fish, crustacean shellfish, soy, tree nuts and wheat.

  • Pecans
  • Walnuts