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Yellow Cake - Crumbley
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 | 2 1/4 cups cups |
Mix, Yellow Cake, Trans Fat Free, #2021 | 1 bag , 4.5 pound package |
Oil, Vegetable, #2507 | 2 1/4 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 2¼ of the water into a mixer bowl. Add 1 box of the cake mix. |
3. | Use the mixer paddle to mix the batter on low speed for 30 seconds to incorporate the mix and on low speed for 2 minutes. Stop the mixer and scape the bowl and the paddle attachment. |
4. | Blend the batter on low speed and gradually add 2¼ cups of water to the bowl. |
5. | Stop the mixer and scrape the mixing bowl and the paddle. Continue to mix the batter on low speed for 2 more minutes. |
6. | Spread 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:
|
8. | Cut pan 8 x 8 (64 servings per pan). Keep the yellow cake covered when possible. |
9. | Portion one piece for each serving. |