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Mix-Quick Cakes And Cupcakes Recipe
|Yellow cake mix||1 Cup (16 tbs)|
|Devils food cake mix||1 Cup (16 tbs)|
|White cake mix||1 Cup (16 tbs)|
|Cherry chip cake mix||19 1⁄2 Ounce|
|Sour cream chocolate fudge cake mix||1 Cup (16 tbs)|
|Sour cream white cake mix||1 Cup (16 tbs)|
|Milk chocolate cake mix||1 Cup (16 tbs)|
|Lemon cake mix||1 Cup (16 tbs)|
|Banana cake mix||1 Cup (16 tbs)|
Calories 1160 Calories from Fat 168
% Daily Value*
Total Fat 15 g23.4%
Saturated Fat 5.5 g27.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1709.9 mg71.2%
Total Carbohydrates 247 g82.3%
Dietary Fiber 4.6 g18.2%
Sugars 143.3 g
Protein 10 g20.4%
Vitamin A Vitamin C
Calcium 20.5% Iron 18.4%
*Based on a 2000 Calorie diet
Cool cake on wire rack 1 hour.
(Can be frosted and served immediately.) Place on ungreased baking sheet.
Freeze uncovered 2 hours.
Wrap in aluminum foil, label and return to freezer.
(To insure a well-shaped cake, do not stack anything on top of layers during the freezer storage time.
Pressure on top of cake causes wrapping to stick to cake.)
1 hour 45 minutes before serving, remove Mix-Quick Cake or Cupcakes from freezer; thaw in wrapper at room temperature 45 minutes.
Remove wrapper carefully to prevent cake from sticking to wrapper; thaw cake uncovered at room temperature 1 hour.
Frost and serve.