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SHEPHERD'S GRAIN KRUSTEAZ PROFESSIONAL DOUBLE CHOCOLATE CAKE

Just add water for a super-easy, decadent, moist chocolate cake with rich chocolate flavor.
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GTIN 10041449102501
Alternative Item # 732-0305
Shelf Life 365 days
Storage Temp Minimum 32°F
Storage Temp Maximum 95°F

Enriched bleached flour (wheat flour*, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, malted barley flour), sugar, palm and soybean oil, cocoa (processed with alkali), dextrose, corn syrup solids, egg whites, nonfat milk, Less than 2% of: aluminum sulfate, baking soda, caramel color, mono and di-glycerides, natural flavor, polysorbate 60, propylene glycol ester, salt, sodium aluminum phosphate, sodium stearoyl lactylate, soy lecithin, xanthan gum.

Nutrition Facts

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

Calories

190

% Daily Value*

Total Fat 0

0%

Saturated Fat 3g

13%

Trans Fat 0g

Cholesterol 0mg

0%

Sodium 400mg

17%

Total Carbohydrate 35g

13%

Dietary Fiber 1g

4%

Total Sugars 19g

Includes 18g  Added Sugars

36%

Protein 3g

Vitamin D 0mcg

0%

Calcium 20mg

0%

Iron 3mg

15%

Potassium 110mg

2%

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 cups) Mix 48 oz (6 cups) 24 oz (3 cups) Water, divided Water, divided DIRECTIONS STEP 1: For full batch. place 20 oz (2 1 /2 cups) water in mixer bowl. Add total amount of mix. Using a paddle, mix on medium speed 2 minutes. STEP 2: Change to low speed, mix 1 minute while gradually adding second half water. STEP 3: Scrape bowl and paddle thoroughly. Continue mixing on low speed 2 minutes. STEP 4: Scale batter into greased or paper-lined pans. Do not eat raw batter. High Altitude: For full batch, add 4 oz (1/2 cup) water and 4 1 /2 oz (1 cup) all-purpose flour. Bake as directed. BAKE TIMES: Convection oven: 300F Standard Oven: 350F Cupcake Pans: 1 1/2 oz batter; 15-20 minutes; 7 dozen Round Pans: 21 oz batter; 25-30 minutes; 6, 9-inch layer pans (9-inch) Half Sheet Pan: 4 lb batter; 20-25 minutes; 2, 16x12x1-inch pans (16x12x1-inch) (48, 4x2-inch cuts) Full Sheet Pan: 8 lb batter; 25-30 minutes; 1, 24x16x1-inch pan (48, 4x2-inch cuts)

EXTRA RICH CAKE RECIPE: For full batch, prepare as directed in step 1 using 12 oz (1 1/2 cups) water, 8 oz (4) eggs and 6 oz (3/4 cup) vegetable oil. In step 2, add 28 oz (3 1/2 cups) water. Follow steps 3-5. Increase bake time 5 minutes. HIGH ALTITUDE: For full batch, add 4 oz (1/2 cup) water and 4 1/2 oz (1 cup) all-purpose flour. Bake as directed.

STORE IN A COOL, DRY PLACE.
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