Cakes & Icings

KRUSTEAZ PROFESSIONAL EXTRA MOIST DEVILS 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 10041449477043
Alternative Item # 732-5760
Shelf Life 546 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), Less than 2% of: aluminum sulfate, baking soda, caramel color, dextrose, food starch-modified, guar gum, monocalcium phosphate, monoglycerides, natural and artificial flavors (contains milk derivatives), polysorbate 60, propylene glycol ester, red 40, salt, sodium aluminum phosphate, soy flour, soy lecithin, xanthan gum.

Nutrition Facts

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

Calories

180

% Daily Value*

Total Fat 0

0%

Saturated Fat 3g

13%

Trans Fat 0g

Cholesterol 0mg

0%

Sodium 290mg

12%

Total Carbohydrate 33g

11%

Dietary Fiber 1g

4%

Total Sugars 19g

Includes 0

0%

Protein 2g

Vitamin D 0

0%

Calcium 0

0%

Iron 0

8%

Potassium 0

0%

Contains 3 allergens

Milk
Soy
Wheat

3 allergens are not intentionally nor inherently included

Eggs
Peanuts
Tree Nuts

FULL BATCH HALF BATCH 4 lb 8 oz (full box) Mix 2 lb 4 oz (8 cups) Mix 40 oz (5 cups) Water 20 oz (2 1/2 cups) Water 16 oz (8) Eggs 8 oz (4) Eggs 8 fl oz (1 cup) Vegetable Oil 4 fl oz (1/2 cup) Vegetable Oil 1. Place water, eggs and oil in mixer bowl. Add mix. Using a paddle, mix on low speed for 1 minute. 2. Scrape bowl and paddle. Change to medium speed; mix for 2 minutes. 3. Scale batter into greased or paper-lined pans. BAKING DIRECTIONS Cupcake Pans: Preheat oven (300F for a convection oven, 350F for a standard oven). Pour 1 1/2 oz of batter into each tin. For a convection oven, bake for 15 to 20 minutes. For a standard oven, bake for 18 to 23 minutes. Round Pans (6, 9-inch): Preheat oven (300F for a convection oven, 350F for a standard oven). Pour 22 oz of batter into each pan. For a convection oven, bake for 25 to 30 minutes. For a standard oven, bake for 30 to 35 minutes. Half Sheet Pan (2, 16x12x1-inch): Preheat oven (300F for a convection oven, 350F for a standard oven). Pour 4lb 4 oz of batter into each pan. For a convection oven, bake for 30 to 35 minutes. For a standard oven, bake for 35 to 40 minutes. Full Sheet Pan (24x16x1-inch): Preheat oven (300F for a convection oven, 350F for a standard oven). Pour 8lb 8 oz of batter into each tin. For a convection oven, bake for 30 to 35 minutes. For a standard oven, bake for 35 to 40 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. Cool cake in pan. Do not eat raw batter. HIGH ALTITUDE: For full batch, add 3 oz (3/4 cup) all-purpose flour. Prepare and bake as directed, adjusting convection oven to 325F or standard oven to 375F.

STORE IN A COOL DRY PLACE.
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