Butterscotch Shorties made with “JIFFY” White Cake Mix.
| INGREDIENT | 2½ LB BATCH | 5 LB BATCH |
|---|---|---|
| “JIFFY” White Cake Mix | 2½ lb | 5 lb |
| Butter, softened | 1 cup (8 oz) | 2 cups (1 lb) |
| Water | 1/4 cup (2 oz) | 1/2 cup (4 oz |
| Butterscotch Chips | 1¾ cups (11 oz) | 3½ cups (1 lb 6 oz |
| INSTRUCTIONS | |||
|---|---|---|---|
| 1 | Use a mixer with paddle attachment. | 6 | Pour water and butterscotch chips into the mixing bowl. |
| 2 | Add butter into the bowl. Cream butter on low speed* for 30 seconds. | 7 | Blend on low speed* for 30 more seconds. |
| 3 | Stop mixer. Scrape bowl and paddle. | 8 | Stop mixer. Scrape bowl and paddle. |
| 4 | Add White Cake Mix into the mixing bowl. | 9 | Scale into greased or paper-lined pan. |
| 5 | Blend on low speed* for 30 more seconds. | 10 | Bake according to the table below. |
| SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
|---|---|---|---|
| #40 scoop (1.2 oz) |
325°F for 8 – 12 minutes |
375°F for 11 – 15 minutes |
97 |
| Baking time may vary depending on the oven and the oven load. |
| *Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer. |
| Variations: Chocolate chips or peanut butter chips can be used in place of butterscotch chips. |
The mission of Team "JIFFY" is to achieve 100% product integrity with quality people caring about one another and the communities served.
