Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Green Sanding Sugar (Sugar, Yellow Lake 5, Confectioner''s Glaze, Blue Lake 1, Carnauba Wax, Red 3, Blue 1, Red 40), Yellow Sanding Sugar (Sugar Confectioner''s Glaze, Carnauba Wax, Yellow 5), Natural & Artificial Butter & Vanilla Flavor (Dextrose, Corn Starch, Less the 0,1% Turmeric, Less than .1% Alpha Carotenal, Alcohol, Natural Mixed Tocopherols), Salt, Dough Conditioner (Wheat Flour, Dextrose, Emulsifier, Vegetable Oil, Flour Treatment), Bakers Yeast, Natural & Artificial Yeast Flavor (Malto-Dextrin, Modified Food Starch, Dried Yeast, Sodium Caseinate, Ascorbic Acid, Propylene Glycol Alginate), Natural & Artificial Almond Flavor (Dextrose, Corn Starch), Natural & Artificial Vanilla Supreme Flavor (Dextrose, Corn Starch, Tricalcium Phosphate, Water, Alcohol), Sodium Caseinate, Ascorbic Acid, Propylene Glycol Alginate, Natural & Artificial Almond Flavor (Dextrose, Corn Starch), Natural & Artificial Vanilla Supreme Flavor (Dextrose, Corn Starch, Tricalcium Phosphate, Water, Alcohol)
You'll Need: 1 cup hot water 120-130 degrees F (hot to touch) for quick rise); 1 egg; 1-1/4 stick butter or margarine. Mix and Knead in Bag: 1. Place cake mix and yeast into large zip-lock bag (included). Lock bag and shake well. Add 1 cup hot water, and 1/2 cup softened butter (8 tablespoons) to contents of larger bag. 2. Add 1 egg to contents of bag. Press air from bag and lock. With fingers on outside of bag, mix and knead ingredients by squeezing and pulling dough for approximately 15 minutes (be careful not to puncture bag). 3. Unlock bag. Set bag of dough in a warm place (on top of warm oven) until dough has doubled in size. To warm oven turn to lowest setting for 2 minutes then turn oven off. Shape and Rise: 1. Place dough on a lightly floured surface. Flour rolling pin and roll dough into 5 in x 30 in rectangle. Mix 2 tablespoons melted butter with brown sugar praline mix. Add nuts, if desired. Spread evenly over dough. From 30 in side, roll dough jelly roll fashion. Pinch edge to seal. 2. Place on large cookie sheet. Shape into oval. Let rise in a warm place approximately 30 minutes or until dough has doubled in size. Bake and Decorate: 1. Bake in preheated oven at 375 degrees F for 20 to 25 minutes or until nicely browned. Cool. 2. Mix 1 tablespoon water with white glaze mix. Spread on top of cooled cake. Decorate with colored sugar crystals. Place baby under cake. Makes 12 servings. Do not place the plastic baby in the cake. When the cake is cut and served, server need only place the baby under the piece of cake so it is easily detected on the plate by the guest as he/she lifts the piece of cake. Mix and knead with heavy duty mixer or food processor. 1. Place cake mix (large bag) and yeast in bowl. Insert appropriate attachment. Mix. 2. Add 1 cup very warm tap water and 1/2 cup softened butter or margarine. Mix well. 3. Add one egg. Mix well. Using appropriate blade, knead until dough pulls from side of bowl (approximately 3-1/2 minutes) scrape dough from sides of bowl once during kneading. 4. Set bowl of dough in warm place for 30 minutes or until dough has doubled in size (see warm place hint above). Proceed with Shape and Rise instructions.
Always refer to the actual package for the most accurate information