Shortening cake mix, soybean (hydrogenated) and cottonseed (hydrogenated)

This shortening is a blend of hydrogenated soybean and cottonseed oils formulated specifically for cake mixes, where it is prized for creating a fine, even crumb and helping batters hold air during mixing. It is a solid, white, flavorless fat used strictly as an ingredient rather than eaten on its own, typically creamed with sugar for cake batters or cut into dry ingredients for pastry doughs. Because it has no water content, it also helps baked goods stay moist and extends shelf life compared to butter in some recipes.

Store it tightly sealed in a cool, dry pantry away from heat, where it remains stable for a long time since it contains no protein, sugar or moisture to spoil. It is essentially pure fat at 100 grams of fat and 884 calories per 100 g, with no protein, fiber or carbohydrate, so it functions purely as a textural and structural ingredient in a recipe rather than a source of any other nutrient; its 41% DV vitamin E per 100 g comes from the plant oils it is made from.