Gold MedalTM Cake Mix Yellow 5 lb

Gold Medal™ Cake Mix Yellow 5 lb
Case Count:
6
Product Code:
11152000
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Features & Benefits
  • Just-add water formula that produces a rich, butter vanilla flavor
  • Available in cost-effective, 5 lb bulk format.
  • Reduces waste with exceptional after bake hold times. Consistently delivers maximum moisture and tenderness!
  • Versatile mix allows for a variety of creations with just one box, you can bake signature creations from cupcakes to cake pops.
Features & Benefits
  • Just-add water formula that produces a rich, butter vanilla flavor
  • Available in cost-effective, 5 lb bulk format.
  • Reduces waste with exceptional after bake hold times. Consistently delivers maximum moisture and tenderness!
  • Versatile mix allows for a variety of creations with just one box, you can bake signature creations from cupcakes to cake pops.

Product Details

Product Details

Gold MedalTM yellow cake mix in an easy, "just add water" format. High ratio formula means cakes are tender and moist, every time, with traditional, buttery vanilla flavor.
  • 11152000
  • N/A
  • 16000111523
  • 1.1 CF
  • 10016000111520
  • 10 IN
  • 5 LB
  • 15.7 IN
  • 6
  • 11.8 IN
  • 1.1 CF

Nutrition Facts

Nutrition Facts

Serving Size
1/3 Cup Mix (54g)
100g
Calories
Per 1/3 Cup Mix
230
Per 1/4 Cup Mix
150
As Packaged
419
% DV % DV % DV
Total Fat 6g 7% 3.5g 5% 11g
Saturated Fat 3g 15% 2g 10% 6g
Trans Fat 0g 0g 0g
Cholesterol 10mg 4% 5mg 2% 21mg
Sodium 340mg 15% 220mg 10% 633mg
Total Carbohydrate 41g 15% 27g 10% 76g
Dietary Fiber <1g 2% 0g 0% <1g
Total Sugars 23g 15g 43g
Incl. Added Sugars
23g 46% 15g 30% 43g
Protein 3g 2g 5g
Vitamin D * *
Calcium * *
Iron 1.1mg 6% 0.7mg 4% 2mg
Potassium * *

* Percent Daily Value (DV) are based on a 2,000 calorie diet
* Not a significant nutrient source
* Nutritional information is subject to change. See product label to verify ingredients and allergens.
* Do not eat raw dough or batter.

Ingredients & Allergens

Ingredients & Allergens

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.


CONTAINS WHEAT, EGG, MILK AND SOY INGREDIENTS.

  • No Artificial Flavors

    No Artificial Flavors

Preparation Instructions

Preparation Instructions

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 minutes minutes Doneness Test: Cake is done when center springs back when lightly touched. A wooden pick can also be inserted into the center; if it comes out clean, the cake is done. *Rotate pans baked in a Convection Oven one-half turn (180°) after 7 minutes of baking. 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°F. Bake times may vary slightly.

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