Cakes & Icings

KRUSTEAZ PROFESSIONAL DEVIL'S FOOD CAKE MIX

Krusteaz combines quality and convenience in our cake mixes. Complete and ready to use, all you add is water. Easy mixing instructions apply to all sheet cake varieties so preparation is foolproof.
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GTIN 10041449102204
Alternative Item # 732-0240
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), palm and soybean oil, cocoa (processed with alkali), dextrose, egg whites, Less than 2% of: aluminum sulfate, baking soda, monocalcium phosphate, monoglycerides, natural and artificial flavors, nonfat milk, polysorbate 60, propylene glycol ester, salt, sodium aluminum phosphate, soy lecithin, wheat protein isolate, whey protein isolate (milk protein), xanthan gum.

Nutrition Facts

48 servings per Container
Serving Size
1/3 cup dry mix = 39g
Amount per serving

Calories

200

% Daily Value*

Total Fat 0

0%

Saturated Fat 3g

13%

Trans Fat 0g

Cholesterol 0mg

0%

Sodium 370mg

16%

Total Carbohydrate 34g

12%

Dietary Fiber 1g

4%

Total Sugars 21g

Includes 20g  Added Sugars

40%

Protein 4g

Vitamin D 0mcg

0%

Calcium 30mg

2%

Iron 2mg

10%

Potassium 90mg

0%

Contains 4 allergens

Eggs
Milk
Soy
Wheat

2 allergens not Provided

Peanuts
Tree Nuts

FULL BATCH HALF BATCH 5 lb (full box) Mix 2 1/2 lb (9 1/2 Cups) Mix 52 oz (6 1/2 cups) 26 oz (3 1/4 cups) Water, divided Water, divided DIRECTIONS 1. Place half of water in mixer bowl. Add mix. Using a paddle, mix on medium speed 3 minutes. 2. Change to low speed; mix 1 minute while gradually adding second half water. 3. Scrape bowl and paddle thoroughly. Continue mixing on low speed 2 minutes. 4. Scale batter into greased or paper-lined pans. EXTRA RICH CAKE RECIPE: For full batch, prepare as directed in step 1 using 16 oz (2 cups) water, 12 oz (6) eggs and 6 oz (3/4 cup) vegetable oil. In step 2, add 28 oz (3 1/2 cups) water. Follow steps 3-4. Increase bake time 5-10 minutes. Do not eat raw batter. HIGH ALTITUDE: For full batch, add 3 oz (3/4 cup) all-purpose flour and an additional 4 oz (1/2 cup) water. Prepare as directed increasing oven temperature by 25F and decreasing bake time by 1-2 minutes. BAKING DIRECTIONS Preheat oven (300F for a convection oven; 350F for a standard oven). Cupcake Pan (7 1/4 dozen): Pour 1 1/2 oz of batter into each pan. For a convection oven, bake for 15-20 minutes. For a standard oven, bake for 18-23 minutes. Round Pans (6, 9-inch): Pour 22 oz of batter into each pan. For a convection oven, bake for 30-35 minutes. For a standard oven, bake for 32-37 minutes. Half Sheet Pan (2, 16x12x1-inch): Pour 4lb 2 oz of batter into each pan. For a convection oven, bake for 25-30 minutes. For a standard oven, bake for 32-37 minutes. Full Sheet Pan (24x16x1-inch): Pour 8lb 4 oz of batter into the pan. For a convection oven, bake for 25-30 minutes. For a standard oven, bake for 32-37 minutes. HANDLING TIPS For increased volume, use cake frame. Scale correct amount of batter into pan or fill cake pan 1/2 full (cupcakes 1/2 to 2/3 full). Cake is done when toothpick inserted into center comes out clean.

STORE IN A COOL, DRY PLACE.
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