Pastel Cake and Icing
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Pastel Cake and Icing

Pastel Cake and Icing

Fruity gelatin adds both flavor and color to a sheet cake and icing.

Servings: 64 servings
Cake Batter
INGREDIENT
WEIGHT
MEASURE
Water, cool approx. 72°F
3 lb 8.00 oz
7 cups
Fruit flavored gelatin powder
4 oz
2/3 cup
Gold Medal™ White Cake Mix (11132)
5 lb
1 box
Icing
INGREDIENT
WEIGHT
MEASURE
Fruit flavored gelatin powder
2 oz
1/3 cup
Gold Medal™ Ready-To-Spread Vanilla Crème Icing (11216)
3 lb 10.00 oz
5 3/4 cups
Batter
  1. Pour half of the water and gelatin into mixer bowl; stir until dissolved.
  2. Add cake mix; mix using paddle attachment on medium speed 2 minutes.
  3. Add remaining water gradually while mixing on low speed.
  4. Stop mixer, scrape bowl and paddle; mix batter on low speed additional 2 minutes.
  5. Deposit batter into greased and floured or greased and parchment-lined full sheet pan.
  6. Bake as directed below and allow to cool.
BAKE:
TEMP
TIME
Convection Oven*
300°F
27-32 minutes
Standard Oven
350°F
30-35 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 13 minutes of baking.
Icing
  1. Add 2 oz powdered gelatin to vanilla icing in medium mixing bowl.
  2. Mix using rubber spatula until well blended and spread evenly over top of cake.

  • Use the big, 6 oz box of gelatin powder and divide between cake (4 oz) and icing (2 oz).
View Recipe Instructions

Nutrition Information

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Serving Size:
1 Serving
Calories
270
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
320mg
13%
Total Carbohydrate
48g
16%
Dietary Fiber
0g
0%
Sugars
34g
Protein
2g
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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