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Source: MRS 2023

MRS: 7535 — Desserts (7500s)

Yellow Cake - Briggs

Meal Component Contribution:
None
Number of Portions: 64 Size of Portion: 1 square
Recipe HACCP Process: #2 - Same day service

INGREDIENT	MEASURE (FOR 64 SERVINGS)
Water, Municipal, Mississippi	1 quart + 2 cups
Mix, Yellow Cake, Trans Fat Free, #2021	1 package , 4.5 pound package
Oil, Vegetable, #2507	1 1/2 cups

DIRECTIONS

1.	CHECK THE DIRECTIONS AND INGREDIENTS ON THE PACKAGE OR CASE. IF THE DIRECTIONS OR INGREDIENTS ARE DIFFERENT, FOLLOW THE DIRECTIONS ON THE PACKAGE.
2.	Pour ½ of the water in a mixer bowl. Add 1 box of the cake mix.
3.	Use the mixer paddle to mix the batter on low speed, just enough to moisten, about 2 minutes.
4.	Add the remaining water and gradually, while mixing on low speed, for 1 minute.
5.	Scrape the batter off of the bowl and paddle, then mix on low speed for an additional 2 minutes. DO NOT OVERMIX THE BATTER.
6.	Pour the batter into greased and floured (18" x 26" x 1") sheet pan. The sheet pan may also be lined with parchment paper.
7.	To bake: Conventional oven, 350 degrees F for 31 to 35 minutes Convection oven, 300 degrees F for 29 to 32 minutes
8.	Cut pan 8 x 8 (64 servings per pan). Keep the yellow cake covered when possible.
9.	Portion one piece for each serving.

Nutrients Per Serving

Calories

181

Carbohydrates

22.78 g

Dietary Fiber

0.59 g

Protein

2.60 g

Sodium

241.00 mg

Total Fat

8.36 g

Sat. Fat

1.82 g

Trans Fat

0.00 g