Gold Medal Yellow Cake Mix, 6 x 5 lb Case

DOT serving size: 54 GRM

DOT servings per container: 252

Calcium: 0 MGM

Calorie: 230 E14

Carbohydrates: 41 GRM | 15% DV

Cholesterol: 10 MGM | 4% DV

Iron: 1.1 MGM | 6% DV

Potassium: 0 MGM

Protein: 3 GRM

Saturated Fat: 3 GRM | 15% DV

Sodium: 340 MGM | 15% DV

Sugar Added: 23 GRM | 46% DV

Total Dietary Fiber: 1 GRM | 2% DV

Total Fat: 6 GRM | 7% DV

Total Sugar: 23 GRM

Transfatty Acids: 0 GRM

Vitamin D: 0 MC

sugar, enriched flour bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), palm oil, dextrose. contains 2 % or less of: leavening (sodium aluminum phosphate, baking soda), propylene glycol mono and diesters of fatty acids, modified corn starch, egg with sodium silicoaluminate, egg white, salt, nonfat milk, mono and diglycerides, soy lecithin, xanthan gum, whey, natural flavor, annatto and turmeric extract color, defatted soy flour.

DOT item: 396096

Rebel category: Bakery & Desserts

Case GTIN: 10016000111520

DOT product name: Yellow Cake Mix

Brand: Gold Medal

DOT category: Baking Kits & Mixes

Case pack: 6 - 5 LB

Shipped temperature: Dry Goods

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

Storage: 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: YIELD PAN SIZE NO. OF SERVING FULL HALF CAKES SIZE BATCH BATCH Full Sheet 1 6 x 7 cut 42 NA Full Sheet 1 8 x 8 cut 64 NA 9" round 7 1/2 cut 56 28 8" round 8 1/2 cut 48 24 Cupcakes No. 20 Scoop 80 40 (1 1/2 oz) INGREDIENTS COOL WATER (APPROX 72°F) MIX FULL BATCH HALF BATCH FULL BATCH HALF BATCH 6 CUPS 3 CUPS FULL BOX 8 1/2 CUPS (3 LB) (1 LB 8 OZ) (5LB) (2 LB 8 OZ) MIXING DIRECTIONS MACHINE MIXING 1. POUR ½ total water into mixer bowl. 2. ADD total amount of cake mix. Mix using a paddle attachment on medium speed for 2 minutes. 3. ADD remaining ½ water gradually while mixing on low speed. Stop mixer. Scrape bowl and paddle. 4. MIX batter on low speed for 2 minutes. DO NOT OVERMIX. SCALING/PAN PREPARATION Deposit batter into greased and floured or greased and paper-lined pans using the following scaling guide. Pan extenders may be necessary to prevent overflow of batter due to variance in ovens. PAN SIZE RECIPE Sheet pan 8 lb 9" LAYER 1 lb 2 oz 8" LAYER 15 oz (7 1/2 x 3 ½ x 2¼) BAKING OVEN SHEETS LAYERS CUPCAKES Convection* 300°F 27-32 25-30 13-18 minutes minutes minutes Standard 350°F 30-35 28-33 20-25 minutes

Preparation: BAKE: YIELD PAN SIZE NO. OF SERVING FULL HALF CAKES SIZE BATCH BATCH Full Sheet 1 6 x 7 cut 42 NA Full Sheet 1 8 x 8 cut 64 NA 9" round 7 1/2 cut 56 28 8" round 8 1/2 cut 48 24 Cupcakes No. 20 Scoop 80 40 (1 1/2 oz) INGREDIENTS COOL WATER (APPROX 72°F) MIX FULL BATCH HALF BATCH FULL BATCH HALF BATCH 6 CUPS 3 CUPS FULL BOX 8 1/2 CUPS (3 LB) (1 LB 8 OZ) (5LB) (2 LB 8 OZ) MIXING DIRECTIONS MACHINE MIXING 1. POUR ½ total water into mixer bowl. 2. ADD total amount of cake mix. Mix using a paddle attachment on medium speed for 2 minutes. 3. ADD remaining ½ water gradually while mixing on low speed. Stop mixer. Scrape bowl and paddle. 4. MIX batter on low speed for 2 minutes. DO NOT OVERMIX. SCALING/PAN PREPARATION Deposit batter into greased and floured or greased and paper-lined pans using the following scaling guide. Pan extenders may be necessary to prevent overflow of batter due to variance in ovens. PAN SIZE RECIPE Sheet pan 8 lb 9" LAYER 1 lb 2 oz 8" LAYER 15 oz (7 1/2 x 3 ½ x 2¼) BAKING OVEN SHEETS LAYERS CUPCAKES Convection* 300°F 27-32 25-30 13-18 minutes minutes minutes Standard 350°F 30-35 28-33 20-25 minutes

Dietary claims from DOT data: KOSHER, VEGETARIAN.

Allergen note from DOT data: contains Eggs and their derivatives, Milk and its derivatives, Soybean 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.