Immaculate Bakery Yellow Cake Scratch Baking Mix

Immaculate Bakery Yellow Cake Scratch Baking Mix

Immaculate Bakery

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Details

The Immaculate Story begins in 1993, just another autumn night in Flat Rock, South Carolina. Scott Blackwell, entrepreneur, baker, dreamer, is hard at work in his garage, baking up a storm with carefully selected ingredients, baking his heart out Delicious. Wholesome. Simple. That was the
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Ingredients

Sugar, Wheat Flour, Corn Starch, Baking Powder (Cream of Tartar, Baking Soda), Salt, Natural Vanilla Flavor.

Directions

You Will Need: 3/4 cup milk; 1-1/2 sticks (3/4 cup) butter, melted; 4 eggs. Baking Instructions: 1. Heat oven to 350F for shiny metal pan or 325F for dark, nonstick or glass pan. Grease bottom only of 13" x 9" pan, or grease and flour bottoms and sides of all other pans (use paper baking cups for cupcakes). 2. Beat Cake Mix, milk, butter and eggs in large bowl on low speed 30 seconds, then on high speed 2 minutes, scraping bowl occasionally. Pour into pan and spread evenly. 3. Bake as directed or until top is golden brown or until toothpick inserted in center comes out clean. For a 13" x 9" pan, bake 35-40 minutes.* For three 8" round pans, bake 21-26 minutes.* For two 9" round pans, bake 27-32 minutes.* For 24 cupcakes (2/3 full), bake 18-23 minutes.* Cool 10 minutes before removing from pan. Completely cool before frosting. To prepare with vegetable oil, use 3/4 cup water, 3/4 cup vegetable oil and 4 eggs. Bake 13" x 9" pan 32-37 min., 8" rounds 32-37 min., 9" rounds 26-31 min., cupcakes 16-21 min. High Altitude (3500-6500 ft.): Stir 1/3 cup all-purpose flour to dry cake mix. Make batter using 1-1/4 cups water, 3/4 cup softened butter and 4 eggs. To prepare with oil, use 1-1/4 cups water, 3/4 cup oil and 4 eggs. Bake 13" x 9" pan 32-37 min., 8" rounds 21-26 min., 9" rounds 24-29 min. and cupcakes 17-22 min. Makes 36 cupcakes. *If using glass pan, lengthen bake time 4-5 minutes.

Always refer to the actual package for the most accurate information