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Gold Medal Chocolate Chocolate Cake Mix
Gold Medal Chocolate Chocolate Cake Mix
5 lb
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About
Details
Dark chocolate cake mix in an easy-to-use just add water format. Traditional flavor. High ratio formula means cakes are tender and moist. 0g trans fat per serving.
• Great for sheet cake, thimble cake and cake pops.
• Gold Medal cakes are moist and tender, from the first to the final slice.
• No Colors from Artificial Sources
• No Artificial Flavors
• Kosher Dairy
Ingredients
Sugar, Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Palm Oil, Cocoa, Dextrose, Cocoa Processed With Alkali. Contains 2% Or Less Of: Egg White, Leavening (baking Soda, Monocalcium Phosphate), Eggs With Sodium Silicoaluminate, Modified Corn Starch, Propylene Glycol Mono And Diesters, Salt, Caramel Color, Modified Whey, Mono And Diglycerides, Cellulose Gum, Nonfat Milk, Natural Flavor, Defatted Soy Flour.
Directions
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. Yield: Pan Size: Full sheet; No. of Cakes: 1; Serving Size: 6 x 7 cut; Full Batch: 42; Half Batch: NA. Pan Size: Full sheet; No. of Cakes: 1; Serving Size: 8 x 8 cut; Full Batch: 64; Half Batch: NA. Pan Size: 9 inch sheet; No. of Cakes: 7; Serving Size: 1/8 cut; Full Batch: 56; Half Batch: 28. Pan Size: 8 inch round; No. of Cakes: 8; Serving Size: 1/8 cut; Full Batch: 48; Half Batch: 24. Pan Size: Cupcakes; Serving Size: No. 20 coop (1-1/2 oz); Full Batch: 86; Half Batch: 43. Ingredients: Cool water (approx. 72 degrees F): Full batch 6 cups (3lb); Half batch 3 cups (1 lb 8 oz). Mix: Full batch: Full box (5 lb); Half batch: 8-1/2 cups (2 lb 8 oz). Mixing Directions: Machine Mixing: 1. Pour 1/2 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 1/2 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. Note: medium speed on a 4-speed mixer is speed No. 3. 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: Sheet pan 9 inch layer; Recipe: 8 lbs. Pan Size: 8 inch layer; Recipe: 1 lb 2 oz; Pan Size: 8 inch layer: Recipe: 15 oz. Baking: Oven: Convention (Rotate pans baked in convection oven one-half turn (180 degrees) after 7 minutes of baking) 300 degrees F; Sheets: 27-32 minutes; Layers: 30-32 minutes; Cupcakes: 15-20 minutes; Baking: Oven: Standard 350 degrees F; Sheets: 32-36 minutes; Layers: 32-36 minutes; Cupcakes: 20-25 minute. 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. 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 degrees F. Bake times may vary slightly.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 230
- Total Fat 7g11%
- Saturated Fat 3.5g18%
- Cholesterol 10mg3%
- Sodium 450mg19%
- Total Carbohydrate 39g13%
- Dietary Fiber 2g8%
- Sugars 23g
- Protein 4g
Details
Dark chocolate cake mix in an easy-to-use just add water format. Traditional flavor. High ratio formula means cakes are tender and moist. 0g trans fat per serving.
• Great for sheet cake, thimble cake and cake pops.
• Gold Medal cakes are moist and tender, from the first to the final slice.
• No Colors from Artificial Sources
• No Artificial Flavors
• Kosher Dairy
Ingredients
Sugar, Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Palm Oil, Cocoa, Dextrose, Cocoa Processed With Alkali. Contains 2% Or Less Of: Egg White, Leavening (baking Soda, Monocalcium Phosphate), Eggs With Sodium Silicoaluminate, Modified Corn Starch, Propylene Glycol Mono And Diesters, Salt, Caramel Color, Modified Whey, Mono And Diglycerides, Cellulose Gum, Nonfat Milk, Natural Flavor, Defatted Soy Flour.
Directions
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. Yield: Pan Size: Full sheet; No. of Cakes: 1; Serving Size: 6 x 7 cut; Full Batch: 42; Half Batch: NA. Pan Size: Full sheet; No. of Cakes: 1; Serving Size: 8 x 8 cut; Full Batch: 64; Half Batch: NA. Pan Size: 9 inch sheet; No. of Cakes: 7; Serving Size: 1/8 cut; Full Batch: 56; Half Batch: 28. Pan Size: 8 inch round; No. of Cakes: 8; Serving Size: 1/8 cut; Full Batch: 48; Half Batch: 24. Pan Size: Cupcakes; Serving Size: No. 20 coop (1-1/2 oz); Full Batch: 86; Half Batch: 43. Ingredients: Cool water (approx. 72 degrees F): Full batch 6 cups (3lb); Half batch 3 cups (1 lb 8 oz). Mix: Full batch: Full box (5 lb); Half batch: 8-1/2 cups (2 lb 8 oz). Mixing Directions: Machine Mixing: 1. Pour 1/2 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 1/2 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. Note: medium speed on a 4-speed mixer is speed No. 3. 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: Sheet pan 9 inch layer; Recipe: 8 lbs. Pan Size: 8 inch layer; Recipe: 1 lb 2 oz; Pan Size: 8 inch layer: Recipe: 15 oz. Baking: Oven: Convention (Rotate pans baked in convection oven one-half turn (180 degrees) after 7 minutes of baking) 300 degrees F; Sheets: 27-32 minutes; Layers: 30-32 minutes; Cupcakes: 15-20 minutes; Baking: Oven: Standard 350 degrees F; Sheets: 32-36 minutes; Layers: 32-36 minutes; Cupcakes: 20-25 minute. 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. 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 degrees F. Bake times may vary slightly.
Common questions
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