Made with "JIFFY" Yellow Cake Mix.
This Recipe Uses:
"JIFFY" Yellow
Cake Mix
Available in 6/5 lb and 50 lb bags.
Complete – add water only
| INGREDIENTS | 2½ LB BATCH | 5 LB BATCH |
| "JIFFY" Yellow Cake Mix | 2½ lb | 5 lb |
| All-Purpose Flour | 1 cup (4.25 oz) | 2 cups (8.5 oz) |
| Butter, softened | 1 cup (8 oz) | 2 cups (16 oz) |
| Brown Sugar, firmly packed | 1/2 cup (3.75 oz) | 1 cup (7.5 oz) |
| Water | 1/4 cup (2 oz) | 1/2 cup (4 oz) |
| Eggs | 1 (1.75 oz) | 2 (3.5 oz) |
| Butterscotch Chips | 1 cup (6 oz) | 2 cups (12 oz) |
| INSTRUCTIONS | |
| 1 | Use a mixer with paddle attachment. |
| 2 | Add Yellow Cake Mix into mixing bowl. Add flour, butter, and brown sugar. |
| 3 | Blend on low speed* for 30 seconds. |
| 4 | Stop mixer. Scrape bowl and paddle. |
| 5 | Add water and eggs into mixing bowl. |
| 6 | Blend on low speed* for 1 more minute. Do not over-mix. |
| 7 | Add butterscotch chips to dough and blend on low speed* for 30 more seconds. |
| 8 | Scale dough into greased or paper-lined pans, pressing dough into an even layer. |
| 9 | Bake according to the table below: |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| Half sheet pan | 4 lb 2 oz | 300°F 20 – 25 minutes | 325°F 22 – 27 minutes | 2 |
| Quarter sheet pan | 2 lb 1 oz | 300°F 17 – 22 minutes | 325°F 20 – 25 minutes | 4 |
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.
PRO-TIP: Replace the butterscotch chips with an equal amount of chocolate chips, white chocolate chips, peanut butter chips, or cinnamon chips for a variation on the recipe.