Bakers Complete White Cake Mix - K132 - 69 oz. #10 can

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Our white cake mix is great to have on hand.  This cake mix is easy to make.  This cake mix is great to use for desserts and treats for your family.  You can add your favorite toppings and flavorings for your cake.  This mix is easy to store and is great to have on hand.  This is as delicious as it is easy to use.  This is a need for your long term food storage.

IngredientsBleached enriched wheat flour (wheat flour, malted barley flour, enriched with niacin, reduced iron thiamine mononitrate, riboflavin, folic acid), vegetable shortening [partially hydrogenated soybean and palm oils, propylene glycol mono, and diglycerides, soy lecithin, TBHQ (preservative)], dried whole eggs, nonfat dry milk, leavening (sodium bicarbonate, sodium aluminum phosphate, monocalcium phosphate), dextrose, food starch-modified, dried egg whites, salt, artificial flavor, cellulose gum, soy lecithin.

Contains:  Wheat, Dairy, Eggs, and Soy.

(Product sourced in the USA)

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

#10 can:  K132-  69oz. (1956g) 69 servings



 White cake mix is great to have on hand.  This mix is great when you need to have a dessert to whip up. Use to make birthday cakes or for other special occasions.  This is a delicious addition to your food storage needs. 

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 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.

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Directions:  Add 3 ½ cups dry mix to 1 ½ cups water and 1 tbs. 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.