Cakes & Icings

GHIRARDELLI CHOCOLATE ULTIMATE CHOCOLATE CAKE MIX

Moist chocolate cake made with semi-sweet Ghirardelli chocolate for a fruity flavor profile. Add eggs and oil.
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GTIN 10041449035168
Alternative Item # 732-6120
Shelf Life 365 days
Storage Temp Minimum 32°F
Storage Temp Maximum 95°F

SUGAR, ENRICHED BLEACHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SEMI-SWEET CHOCOLATE CHIPS (SUGAR, UNSWEETENED CHOCOLATE, COCOA BUTTER, WHOLE MILK POWDER, SOY LECITHIN [EMULSIFIER], VANILLA EXTRACT), COCOA (PROCESSED WITH ALKALI), FOOD STARCH-MODIFIED, EMULSIFIER (PROPYLENE GLYCOL MONOESTER, MONO- AND DIGLYCERIDES, SODIUM STEAROYL LACTYLATE), ARABIC GUM, LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE), SALT, SOYBEAN OIL, ARTIFICIAL FLAVOR, XANTHAN GUM.

Nutrition Facts

192 servings per Container
Serving Size
1/2 cup dry mix
Amount per serving

Calories

270

% Daily Value*

Total Fat 0

0%

Saturated Fat 4g

20%

Trans Fat 0g

Cholesterol 0mg

0%

Sodium 330mg

14%

Total Carbohydrate 53g

19%

Dietary Fiber 1g

4%

Total Sugars 31g

Includes 31g  Added Sugars

62%

Protein 3g

Vitamin D 0mcg

0%

Calcium 30mg

2%

Iron 3mg

15%

Potassium 140mg

2%

Contains 3 allergens

Milk
Soy
Wheat

May Contain 1 allergen

Eggs

2 allergens not Provided

Peanuts
Tree Nuts

FULL BATCH HALF BATCH 7lb (2 pouches) Cake Mix 3 1/2 lb (1 pouch) Cake Mix 36 fl oz (4 1/2 cups) Water 18 fl oz (2 1/4 cups) Water 12 fl oz (1 1/2 cups) Vegetable Oil 6 fl oz (3/4 cup) Vegetable Oil DIRECTIONS 1. Add water, eggs, oil and total amount of cake mix to mixer bowl. Using a paddle, mix on low speed 30 seconds. 2. Scrape bowl and paddle. Mix on low speed 30 seconds. 3. Scale batter into prepared (lightly greased or paper-lined) pan(s) and bake as directed below. HAND MIXING Using a large bowl, stir together water, eggs, oil and cake mix until well-blended. Scale batter into prepared (lightly greased or paper-lined) pan(s) and bake as directed below. BAKING DIRECTIONS: Convection Oven: 300F; Standard Oven: 350F Sheet Pan: 11 lb 8 oz batter; Convection: 25-30 minutes; Standard: 30-35 minutes. Half Sheet Pan: 5 lb 12 oz batter; Convection: 25-30 minutes; Standard: 30-35 minutes. Round Pans: 30 oz batter; Convection: 20-25 minutes; Standard: 23-28 minutes. Cupcakes Pans: 2 1/2 oz batter; Convection: 15-20 minutes; Standard: 18-23 minutes Mini Bundt Pans: 4 1/2 oz batter; Convection: 22-26 minutes; Standard: 25-30 minutes. Do not eat raw batter. High Altitude (over 5,000 feet): For full batch, add 6 3/4 oz (1 1/2 cups) all-purpose flour and an additional 6 oz (3/4 cup) water. Prepare and bake as directed.

High Altitude (over 5,000 feet): For full batch, add 6 3/4 oz (1 1/2 cups) all-purpose flour and an additional 6 oz (3/4 cup) water. Prepare and bake as directed.

This mix should perform for its intended use for 12 months in cool dry storage. Hot, humid storage may reduce shelf life. Each shipment will be properly controlled and handled to prevent adulteration as defined in the Food, Drug and Cosmetic Act (section 402).
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