Red Velvet Cake made with “JIFFY” White Cake Mix.
| INGREDIENT | 2½ LB BATCH | 5 LB BATCH |
|---|---|---|
| “JIFFY” White Cake Mix | 2½ lb | 5 lb |
| Cocoa Powder | ⅓ cup (1.2 oz) | ⅔ cup (2.4 oz) |
| Red Food Coloring | 1 Tbsp | 2 Tbsp |
| Cold Water | 3¼ cups (26 oz) | 6½ cups (52 oz) |
| Recommended: Cream Cheese Frosting |
| INSTRUCTIONS | |||
|---|---|---|---|
| 1 | Use a mixer with paddle attachment. | 7 | Blend on low speed* and gradually add remaining cold water to bowl. |
| 2 | Add White Cake Mix and cocoa powder into bowl. | 8 | Stop mixer. Scrape bowl and paddle. |
| 3 | Blend on low speed* for 30 seconds. | 9 | Blend on low speed* for 2 minutes more. |
| 4 | Pour half of the total cold water and red food coloring into the mixer bowl. | 10 | Scale into greased or paper-lined pan. |
| 5 | Blend on low speed* for 1 minute more. | 11 | Bake according to directions below. |
| 6 | Blend on medium speed** for 2 minutes. | 12 | Let cool, then frost. |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
|---|---|---|---|---|
| Standard Muffin | #20 scoop (1.7 oz) | 300°F for 18 – 22 minutes |
350°F for 24 – 28 minutes |
79 |
| 8″ Round Pan | 16 oz | 300°F for 22 – 26 minutes |
350°F for 24 – 28 minutes |
8 |
| Full Sheet Pan | 8 lb 8 oz | 300°F for 26 – 30 minutes |
350°F for 32 – 36 minutes |
1 |
| Baking time may vary depending on the oven and oven load. |
| *Low speed is 1st speed on a 3-speed mixer, or 2nd speed on a 4-speed mixer. |
| **Medium speed is 2nd speed on a 3-speed mixer, or 3rd speed on a 4-speed mixer. |
The mission of Team "JIFFY" is to achieve 100% product integrity with quality people caring about one another and the communities served.
