White Cake Mix, White

Short Description

Jiffy Cake Mix WhiteBleached Wheat Flour, Sugar, Vegetable Shortening (Contains One or More of the Following: Partially Hydrogenated Soybean and/or Cottonseed Oil, Mono- & Diglycerides, Polysorbate 60, Propylene Glycol Monoesters, Soy Lecithin), Contains Less than 2% of Each of the Following: Leavening (Baking Soda, Sodium Aluminum Phosphate, Aluminum Sulfate), Whey, Dextrose, Salt, Soy Protein Concentrate, Calcium Caseinate, Dicalcium Phosphate, Natural & Artificial Flavor, Xanthan Gum, Niacin, Reduced iron, Thiamine Mononitrate, Riboflavin, Folic Acid.This package makes a one layer cake or about 12 cupcakes. Preheat oven to 350 degrees (glass pan 325) . Grease pan generously and dust with flour or line bottom of pan with wax paper cut a bit smaller than pan. For Best Results 1 pkg. White Cake Mix 1 egg white 1/2 cup cold water Blend cake mix, egg white, and half of water. Beat 2 minutes at medium speed. Scrape bowl often. With portable mixer, use high speed. Hand mixing beat 300 strokes. Add remaining water and beat 2 minutes longer or 300 more strokes. Bake 8 x 1 1/2 round pan 25 to 30 minutes. 9 x 1 1/2 round pan 20 to 25 minutes. 8 x 8 square pan 20 to 25 minutes. Cupcakes (fill cups 1/2 full) 15 to 20 minutes. Cake is done if springs back when pressed lightly in center. Cool 10 minutes, remove from pan. If You Prefer Blend cake mix, 1 egg white and 1/2 cup cold water. Beat 4 minutes or 600 strokes. Bake as directed above. Helpful Suggestions Cool cake thoroughly before frosting. If two layer cake is desired, cut single layer in half, put bottoms of layers together, with frosting between, then frost top and sides. For double layer cake, use 2 packages Cake Mix with 1 cup of water and 2 egg whites.

Long Description