White Cake Mix

Short Description

Spartan Cake Mix WhiteSUGAR, 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] WITH EMULSIFIER [PROPYLENE GLYCOL MONO- AND DIESTERS, MONO- AND DIGLYCERIDES, SOY LECITHIN] WITH PRESERVATIVE [BHT, CITRIC ACID]), MODIFIED CORN STARCH, LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE), CONTAINS 2% OR LESS OF: SALT, DEXTROSE, ARTIFICIAL FLAVOR, XANTHAN GUM.Preheat oven to 350 degrees F (glass pans 325 degrees F) . Grease pans generously and dust with flour. Blend in large mixing bowl, at low speed until moistened: cake mix, 3 Spartan egg whites, 1 cup water, 1/4 cup Spartan vegetable oil. Beat 2 minutes at high speed or 450 strokes by hand. Pour batter into pans. Bake at 350 degrees F until done. Cake is done if toothpick inserted in center comes out clean. Do not test for doneness by touching with finger. Cool cake in pan 10 to 20 minutes (tube pan 25 min). Remove from pan and cool top side up. Frost when completely cooled. Store loosely covered. Two 8 inch round - 35 to 40 min, two 9 inch round - 30 to 35 min, 13x9 inch oblong - 35 to 40 min, one 10 inch or fluted tube pan - 35 to 45 min, 24-30 cupcakes (1/2 full) - 20 to 25 min. High altitude over 4000 feet, preheat oven to 375 degrees F, blend 2 tbsp flour into mix. Mix as directed and increase water to 1-1/2 cups, bake at 375 degrees: 2 - 8 inch layers, 40-45 min; 2 - 9 inch layers, 30-35 min;13x9 inch pan 30-35 min; 10 inch tube, 35-45 min; 24-30 cupcakes, 20-25 min. Add egg whites, oil and frosting. Moist! Pudding in the mix! Since 1953, a tradition of quality, reliability and customer satisfaction. Each and every day, a selection of fine products from around the world. Warnings Contains: milk, soy, wheat. Manufactured on shared equipment with products containing: egg, walnuts, peanuts.

Long Description