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    Dietary Information:

    • Organic
    • Peanut Free
    • Vegan
    • Gluten-Free
    • Dairy Free
    • Non GMO

    Ingredients:

    [ing]

    Directions for Use:

    [dir]

    Allergens:

    [algn]

    Usage Tips:

    [use]

    Storage Tips:

    [store]

    Points of Interest:

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    Other:

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    Nutrition Facts

    Per [servingsize]

    Calories [cal]% Daily Value*
    Fat [fat] g [fatP] %
    Saturated [satFat] g
    + Trans [tranFat] g
    [totalFatP] %
    Carbohydrate [carbs] g
    Fibre [fibre] g [fibreP] %
    Sugars [sugar] g [sugar_percent] %
    Protein [protein] g
    Cholesterol [chol] mg
    Sodium [sodium] mg [sodiumP] %
    Potassium [potassium] mg[potassium_percent] %
    Calcium [calcium_mg] mg[calciumP] %
    Iron [iron_amt] mg[ironP] %
    *5% or less is a little, 15% or more is a lot

    Vanilla Cake & Muffin Mix

    Vanilla Cake & Muffin Mix

    000323

    for cake: 2 3/4 cups + 2 1/2 tbsp (580g) vanllia cake mix 3/4 cups +3 tbsp (230ml) water 3 large eggs 2/3 cups (160ml) vegetable oil place all ingredients into a mixing bowl. using an electric mixer on low speed, mix for 60 seconds. scrape down bowl. mix 4 minutes on medium speed, scraping bowl occasionally. grease sides and bottom of two 8" cake pans. pour batter into cake pans. bake at 375°f (190°c) for 40 - 45 minutes, or until a toothpick inserted in the middle comes out dry. yields: two 8" round cakes. for muffins: 3 3/4 cup (750g) vanilla cake & muffin mix 3/4 cup + 1 tbsp (200ml) water 4 large eggs 1/2 cup (120ml) vegetable oil place all ingredients into a mixing bowl. using an electric mixer on low speed, mix for 60 seconds. scrape down bowl. mix 4 minutes on medium speed, scraping bowl occasionally. line 2 muffin tins with paper cups and fill with batter. bake at 365°f (185°c) for 23 - 25 minutes, or until a toothpick inserted in the middle comes out dry. yields: approximately 24 muffins.

    Ingredients:

    sugar, enriched wheat flour, modified milk ingredients, baking powder, modified corn starch, soya oil, salt, natural flavour, carboxymethyl cellulose.

    Directions:

    for cake: 2 3/4 cups + 2 1/2 tbsp (580g) vanllia cake mix 3/4 cups +3 tbsp (230ml) water 3 large eggs 2/3 cups (160ml) vegetable oil place all ingredients into a mixing bowl. using an electric mixer on low speed, mix for 60 seconds. scrape down bowl. mix 4 minutes on medium speed, scraping bowl occasionally. grease sides and bottom of two 8" cake pans. pour batter into cake pans. bake at 375°f (190°c) for 40 - 45 minutes, or until a toothpick inserted in the middle comes out dry. yields: two 8" round cakes. for muffins: 3 3/4 cup (750g) vanilla cake & muffin mix 3/4 cup + 1 tbsp (200ml) water 4 large eggs 1/2 cup (120ml) vegetable oil place all ingredients into a mixing bowl. using an electric mixer on low speed, mix for 60 seconds. scrape down bowl. mix 4 minutes on medium speed, scraping bowl occasionally. line 2 muffin tins with paper cups and fill with batter. bake at 365°f (185°c) for 23 - 25 minutes, or until a toothpick inserted in the middle comes out dry. yields: approximately 24 muffins.

    Allergens:

    contains wheat, milk and soy. may contain egg and sulphites.

    Nutrition Facts
    Valeur nutritive

    Serving Size 100 g
    Portion 100 g

    % Daily Value
    % valeur quotidienne
    Calories / Calories 380
    Fat / Lipides 2.5 g 3 %
    Saturated / satures 0.4 g
    + Trans / trans 0 g
    2 %
    Cholesterol / Cholesterol 0 g 0 %
    Sodium / Sodium 880 mg 38 %
    Carbohydrate / Glucides 85 g 28 %
    Fibre / Fibres 1 g 4 %
    Sugars/ Sucres 49 g
    Sugar Alcohol/ Polyalcool 0 g
    Protein / Proteines 3 g
    Vitamin A / Vitamine A 0 %
    Vitamin C / Vitamine C 0 %
    Calcium / Calcium 4 %
    Iron / Fer 17 %

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