Ingredients |
Sugar, Wheat Flour Bleached, Glaze (Powdered Sugar [Sugar, Corn Starch], Water, Corn Syrup, Vegetable Oil Shortening [Palm Oil, Mono And Diglycerides, Polysorbate 60], Natural and Artificial Flavor, Sugar, Potassium Sorbate [Preservative], Mono And Diglycerides, Agar, Xanthan Gum, Citric Acid, Guar Gum, Color Added, Nonfat Milk), Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Modified Corn Starch, Palm Oil, Contains 2% or less of: Mono and Diglycerides, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Vital Wheat Gluten, Salt, Maltodextrin, Natural and Artificial Flavor, Sorbitan Monostearate, Sodium Stearoyl Lactylate, Nonfat Milk, Calcium Acetate, Xanthan Gum, Guar Gum, Polysorbate 60.
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Directions |
Cookies:
You will need:
1 Stick (1/2 Cup) Butter Margarine or Spread * Melted
1 Egg
*Spread should have at least 65% vegetable oil.
1. Heat your oven to 375 degrees F (or 350 degrees F for dark or nonstick cookie sheet). Stir Cake Mix, melted butter, and egg in medium bowl, until dough forms.
2. Drop dough by tablespoonfuls 2 inches apart on an ungreased cookie sheet.
3. Bake 8 to 10 minutes or until edges are light golden brown. Let cool 1 minute before removing from cookie sheet.
4. Squeeze pouch of Glaze 10 times. Cut 1/4-inch tip from corner of pouch. Drizzle glaze over warm cookies. Cool completely on cooling rack.
High Altitude (3500-6500 ft):
No change.
Do not eat raw batter.
Cake:
You will need: 2/3 cup water 1/3 cup vegetable oil 2 eggs.
1. Heat oven to 350 degrees F for shiny metal or glass pan or 325 degrees F for dark or nonstick pan. Grease and flour bottom and sides of pan.
2. Beat cake Mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes. Pour batter into pan; spread evenly.
3. Bake directed below or until toothpick inserted in center comes out clean. Cool 10 minutes, then remove from pan and continue with step 4.
4. Squeeze pouch of Glaze 10 times. Cut 1/4-inch tip from corner of pouch. Drizzle glaze over warm cake; spread evenly overtop of cake. Cool completely on cooling rack.
Pan size: 12-cup fluted tube pan (bund) - 9" x 5"" loaf pan - 8""x 4"" loaf pan.
Bake time (in minutes) - 25-30 - 36-46 - 43-53.
High Altitude (3500-6500 ft): Bake 12-cup fluted tube pan 27 - 32 min, 9"x 5"loaf pans 39 - 49 min and 8"x 4-loaf pans 46 - 47 min.
Cupcakes:
You will need:
2/3 cup water.
1/3 cup vegetable oil.
2 eggs.
1. Heat oven to 375 degrees F (or 350 degrees F for dark or nonstick pan). Place paper baking cups in 12 regularize muffin cups, or grease bottoms of muffin cups with cooking spray or shortening.
2. Beat Cake mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes. Divide batter among muffin cups (about 1/4 cup each).
3. Bake 17 to 22 minutes or until golden brown and tops spring back when touched. Cool 5 minutes; carefully remove from pan (if cupcakes are not in paper cups, run knife around sides before removing).
4. Squeeze pouch of Glaze 10 times. Cut 1/4-inch tip from corner of pouch. Drizzle glaze over warm cupcakes. Cool completely on cooling rack.
High altitude (3500-6500 ft): no change.
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