Yellow Cake Scratch Mix

Our Yellow Cake Scratch Mix is a yummylicious shortcut for your cake-made-from-scratch needs. No preservatives or bleached flour and it’s easy to bake — it doesn’t get much better than that.

Please note: While we update this website on a regular basis, the information displayed is for guidance only. For definitive advice, always read the package label.

$


Nutrition Facts

Serving Size 1/14 pkg (43g mix)

Servings Per Container 14


Amount Per Serving


Calories 160

Calories From Fat 0


% Daily Value*


Total Fat 0g

0%


Saturated Fat 0g

0%


Trans Fat 0g


Polyunsaturated Fat 0g


Monounsaturated Fat 0g


Cholesterol 0mg

0%


Sodium 210mg

9%


Total Carbohydrates 38g

13%


Dietary Fiber 0g

0%


Sugars 21g


Protein 2g


Vitamin A Percentage 0%

Vitamin C Percentage 0%


Calcium Percentage 0%

Iron Percentage 0%


* Percent Daily Values are based on a 2,000 calories diet. Your daily values may be higher or lower depending on your calorie needs:
Calories:
2,000
2,500

Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2400mg 2400mg
Total Carbohydrates 300g 375g
Dietary Fiber 25g 30g

Ingredients

Sugar, Wheat Flour, Corn Starch, Baking Powder (cream of tartar, baking soda), Salt, Natural Vanilla Flavor.
CONTAINS WHEAT INGREDIENTS

Baking Instructions

You will need:
3/4 Cup Milk
1 1/2 Sticks (3/4 Cup) Butter, Melted
4 Eggs

 

1.    Heat oven to 350°F for shiny metal pan or 325°F for dark, nonstick or glass pan. Grease bottom only of 13”x 9” pan, or grease and flour bottoms and sides of all other pans (use paper baking cups for cupcakes).

2.    Beat Cake Mix, milk, butter and eggs in large bowl on low speed 30 seconds, then on high speed 2 minutes, scraping bowl occasionally. Pour into pan and spread evenly.

3.    Bake as directed below or until top is golden brown or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting.

Pan Size                       13”x 9”    Three 8” Rounds    Two 9” Rounds   24 Cupcakes (2/3 full)
Bake Time (in minutes)*        35-40               21-26                   27-32                        18-23

*If using glass pan, lengthen bake time 4-5 minutes.

TO PREPARE WITH VEGETABLE OIL, use 3/4 cup water, 3/4 cup vegetable oil and 4 eggs. Bake 13”x9” pan 32-37 min, 8” rounds 32-37 min, 9”rounds 26-31 min, cupcakes 16-21 min.

High Altitude (3500-6500 ft): Stir 1/3 cup all-purpose flour into dry cake mix. Make batter using 1 1/4 cups water, 3/4 cup softened butter and 4 eggs. To prepare with oil, use 1 1/4 cups water, 3/4 cup oil and 4 eggs. Bake 13"x9" pan 32 - 37 min, 8" rounds 21-26 min, 9" rounds 24-29 min and cupcakes 17-22 min.  Make 36 cupcakes.