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Bakers Complete Chocolate Cake Mix - K133 - 73 oz. #10 can

SKU

K133

In stock

$19.69

Overview

Our chocolate cake mix is a great product to have on hand. This mix just needs a few wet ingredients and you are ready to make your cake. Chocolate cake mix is great to whip up when you need a great dessert to go with your meal. Ingredients can be added to this mix to make it your own; add fruit, nuts and other goodies. This is a must have for your long term food storage needs.

Ingredients: Sugar, bleached enriched wheat flour (wheat flour, enriched with niacin, reduced iron, thiamine mononitrate, riiboflavin, folic acid), vegetable shortening [partially hydrogenated soybean and palm oils, propylene glycol, mono and diesters of fats and fatty acids, mono and diglycerides, soy lecithin, TBHQ preservative)], soybean oil, wheat starch, nonfat dry milk, leavening (sodium bicarbonate, sodium aluminum phosphate), salt, artificial flavor, sodium stearoyl lactylate, guar gum, cellulose gum, locust bean gum, xanthan gum.

Contains: Wheat, Dairy, Eggs, and Soy.

(Product is sourced in the USA)

Packaged in a plant that handles milk, wheat, eggs, soy, and tree nut products.

#10 can: K133- 73oz. (2070g) 73 servings nutrition chocolate cake

Details

Our chocolate cake mix is a great product to have on hand. This mix just needs a few wet ingredients and you are ready to make your cake.

Shelf life estimates are based on industry studies from sources deemed reputable. Since Rainy Day Foods has no control over individual storage practices, they must disclaim any liability or warranty for particular results.

Shelf Life: Should be stored in cool dark place- optimum condition is 60 degrees or less- for longer storage. Storing properly in our enameled cans and Super pail buckets, product may store up to 3-5 years. Bulk products need to be repackaged for long term storage.

Packaged in a plant that handles milk, wheat, eggs, soy, and tree nut products.

Directions

More Information
Nutritional Information	Directions: Add 3 ½ cups dry mix to 1 ½ cups water and 1 Tbsp. oil. Mix on low speed 1 minute. Scrape sides of bowl down. Blend on medium speed 2 minutes. Pour into a 9x13” pan or 20 cupcakes. Bake 25 minutes at 375 degrees or until springs back in center of cake.