Gold Medal Carrot Cake Mix With Cream Cheese Icing, 6 x 6 x 4.96 lb Case

DOT serving size: 53 GRM

DOT servings per container: 256

Calcium: 0 MGM

Calorie: 240 E14

Carbohydrates: 40 GRM | 15% DV

Cholesterol: 30 MGM | 10% DV

Iron: 1.3 MGM | 8% DV

Potassium: 0 MGM

Protein: 2 GRM

Saturated Fat: 4 GRM | 19% DV

Sodium: 230 MGM | 10% DV

Sugar Added: 25 GRM | 50% DV

Total Dietary Fiber: 0 GRM

Total Fat: 8 GRM | 10% DV

Total Sugar: 26 GRM

Transfatty Acids: 0 GRM

Vitamin D: 0 MC

cake mix ingredients: sugar, enriched flour bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), palm oil, eggs with sodium silicoaluminate, dried shredded carrots, modified corn starch. contains 2% or less of: leavening (baking soda, sodium acid pyrophosphate, sodium aluminum phosphate, monocalcium phosphate), corn starch, caramel color, salt, cinnamon, spices, monoglycerides, xanthan gum, sodium stearoyl lactylate, datem, ethoxylated mono and diglycerides. icing mix ingredients: sugar, palm oil, corn starch, maltodextrin, dried cream cheese (cream, cheese cultures, salt, carob bean gum), nonfat milk, sodium phosphate, natural flavor, wheat starch, annatto and turmeric extract color.

DOT item: 396113

Rebel category: Bakery & Desserts

Case GTIN: 10016000111292

DOT product name: Carrot Cake Mix With Cream Cheese Icing

Brand: Gold Medal

DOT category: Baking Kits & Mixes

Case pack: 6 - 6 - 4.96 LB

Shipped temperature: Dry Goods

Shelf life: 372 days total; 57 days guaranteed when available from DOT.

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.

Preparation: BAKE: GOLD MEDAL™ CARROT CAKE MIX YIELD PAN SIZE NO. OF CAKES SERVING SIZE PORTIONS PER BOX Full Sheet 1 6 x 7 cut 42 Full Sheet 1 8 x 8 cut 64 9” round 7 1/8 cut 56 8” round 8 1/6 cut 48 Bundt Pan 3 1/14 cut 42 COOL WATER (APPROX 72°F) VEGETABLE OIL MIX FULL BATCH 7 CUPS (3 LB 8 OZ) HALF BATCH 3 1/2 CUPS (1 LB 12 OZ) FULL BATCH 1 ½ CUPS (10 ¾ OZ) HALF BATCH ¾ CUPS (5 ½ OZ) FULL BATCH FULL BOX (5 LB) HALF BATCH 8 1/2 CUPS (2 LB 8 OZ) INGREDIENTS MIXING DIRECTIONS HAND MIXING 1. POUR total amount of water and oil into mixing bowl. 2. ADD total amount of cake mix. 3. MIX using a rubber spatula or wire whip until batter is smooth. Bake as directed. MACHINE MIXING 1. POUR total amount of water and oil into mixer bowl. 2. ADD total amount of cake mix. 3. MIX using a paddle attachment on low speed for 30 seconds. Stop mixer. Scrape bowl and paddle. Mix an additional 30 seconds on low. Bake as directed. SCALING/PAN PREPARATION Deposit batter into greased and floured or greased and paper-lined pans using the following scaling guide. PAN TYPE RECIPE Sheet Pan 8 lb 7 oz 9” Layer 1 lb 4 oz 8” Layer 1 lb Bundt/Tube Pan 2 lb 11 oz BAKING OVEN SHEETS/BUNDTS LAYERS Convection* 300°F 27-32 minutes 25-30 minutes Standard 350°F 30-35 minutes 28-33 minutes Doneness 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. *Rotate pans baked in a Convection Oven one-half turn (180°) after 7 minutes of baking. HIGH ALTITUDE (2500 ft. and above) To a full box (5 lb) 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 25°F. Bake times may vary slightly. For more recipes, visit www.generalmillscf.com ^^Make Website More Bold, More Prominent

Preparation: BAKE: GOLD MEDAL™ CARROT CAKE MIX YIELD PAN SIZE| NO. OF CAKES| SERVING SIZE | PORTIONS PER BOX Full Sheet | 1 | 6 x 7 cut | 42 Full Sheet | 1 | 8 x 8 cut | 64 9” round | 7 | 1/8 cut | 56 8” round | 8 | 1/6 cut | 48 Bundt Pan | 3 | 1/14 cut | 42 COOL WATER (APPROX 72°F) VEGETABLE OIL MIX FULL BATCH 7 CUPS (3 LB 8 OZ) HALF BATCH 3 1/2 CUPS (1 LB 12 OZ) FULL BATCH 1 ½ CUPS (10 ¾ OZ) HALF BATCH ¾ CUPS (5 ½ OZ) FULL BATCH FULL BOX (5 LB) HALF BATCH 8 1/2 CUPS (2 LB 8 OZ) INGREDIENTS MIXING DIRECTIONS HAND MIXING 1. POUR total amount of water and oil into mixing bowl. 2. ADD total amount of cake mix. 3. MIX using a rubber spatula or wire whip until batter is smooth. Bake as directed. MACHINE MIXING 1. POUR total amount of water and oil into mixer bowl. 2. ADD total amount of cake mix. 3. MIX using a paddle attachment on low speed for 30 seconds. Stop mixer. Scrape bowl and paddle. Mix an additional 30 seconds on low. Bake as directed. SCALING/PAN PREPARATION Deposit batter into greased and floured or greased and paper-lined pans using the following scaling guide. PAN TYPE RECIPE Sheet Pan 8 lb 7 oz 9” Layer 1 lb 4 oz 8” Layer 1 lb Bundt/Tube Pan 2 lb 11 oz BAKING OVEN SHEETS/BUNDTS LAYERS Convection* 300°F 27-32 minutes 25-30 minutes Standard 350°F 30-35 minutes 28-33 minutes Doneness 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. *Rotate pans baked in a Convection Oven one-half turn (180°) after 7 minutes of baking. HIGH ALTITUDE (2500 ft. and above) To a full box (5 lb) of mix, add an addition

Dietary claims from DOT data: KOSHER, VEGETARIAN.

Allergen note from DOT data: contains Eggs and their derivatives, Milk and its derivatives, Wheat and Their Derivatives.

Nutrition, ingredient, allergen, pack, and image details are tied to DOT/manufacturer product data for this exact item.