Made with "JIFFY" White Cake Mix.
This Recipe Uses:
"JIFFY" White Cake Mix
Available in 6/5 lb and 50 lb bags.
Complete – add water only
| INGREDIENTS | 2½ LB BATCH | 5 LB BATCH |
| "JIFFY" White Cake Mix | 2½ lb | 5 lb |
| Butter, softened | 1 cup (8 oz) | 2 cups (16 oz) |
| Water | 1/4 cup (2 oz) | 1/2 cup (4 oz) |
| Vanilla Extract | 1 Tbsp | 2 Tbsp |
| White Chocolate Chips | 1¼ cups (7.5 oz) | 2½ cups (15 oz) |
| Rainbow Sprinkles | 3/4 cup (5 oz) | 1½ cups (10 oz) |
| INSTRUCTIONS | |
| 1 | Use a mixer with paddle attachment. |
| 2 | Add butter into the mixing bowl. Cream butter on low speed* for 30 seconds. |
| 3 | Stop mixer. Scrape bowl and paddle. |
| 4 | Add White Cake Mix into the mixing bowl. Blend on low speed* for 30 more seconds. |
| 5 | Stop mixer. Scrape bowl and paddle. |
| 6 | Pour water, vanilla extract, white chocolate chips, and rainbow sprinkles into the mixing bowl. |
| 7 | Blend on low speed* for 30 more seconds. |
| 8 | Scale onto greased or paper-lined pan. |
| 9 | Bake according to the table below: |
| SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| #40 scoop (1.1 oz) | 325°F 7 - 10 minutes | 350°F 10 - 13 minutes | 111 |
| #20 scoop (2.2 oz) | 325°F 9 - 12 minutes | 350°F 12 - 15 minutes | 55 |
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.