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Sweet'N Low Cake Mix, Snack, Yellow
Sweet'N Low Cake Mix, Snack, Yellow
8 oz
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About
Details
No sugar added. Reduced calorie 1/3 fewer calories than regular cake. Low fat. See side panel for nutrition facts. Cholesterol-free, low sodium. Just add water. Try Our Other Fine Sweet'N Low Brand Bakery Products: Frosting Mixes: Chocolate and White. Cake Mixes: Chocolate, Banana, White, Lemon, and Gingerbread and Pancake Mix. Certified Kosher by The Chicago Rabbinical Council. Mrs. Clark's Sweet'N Low Bakery Mix Recipes P.O. Box 1037, Evanston, Illinois 60204. Only $1.00 Mrs. Clark's Sweet'N Low Bakery Mix Recipes. For everyone who enjoys good-tasting, good-for-you food, as well as variety and convenience, this recipe book, is for you! Included are a whole host of delicious low-cholesterol, sugar-restricted, low-sodium and low-fat recipes using Sweet'N Low Cake and Frosting Mixes. A variety of low-cholesterol, sugar-restricted and low-sodium recipes for Pancakes and Crepes are easy using Sweet'N Low Pancake Mix. Send only cash, money order or check. Void in states where restricted by law. Good only in USA. Diet Exchange: One serving of cake is approximately equal to two bread and 1/2 fat exchange. Calorie Comparison: This product 160, regular cake 250.
Ingredients
Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sorbitol, Emulsifier (Propylene Glycol Mono and Diesters of Fats and Fatty Acids, Mono and Diglycerides, Nonfat Milk, Palm Oil and Disodium Phosphate), Corn Starch, Maltodextrin, Dried Egg White with Sodium Lauryl Sulfate, Powdered Cellulose, Potassium Bicarbonate, Modified Corn Starch, Sodium Aluminum Phosphate, Lecithin Powder (Soy Lecithin, Nonfat Milk, Maltodextrin), Guar Gum, Monocalcium Phosphate, Artificial Flavor, Xanthan Gum, Citric Acid, Acesulfame Potassium, Yellow 5 and 6.
Directions
Just add water. 1. Preheat oven to 375 degrees F. Prepare Pan: Lightly grease sides of pan and put wax paper on the bottom only of pan (with Teflon pan, put wax paper on bottom but do not grease pan). For muffins, line tin with 10 muffin cups. Measure Water: 3/4 cups. 2. In a Bowl: Add 1/2 of the water to contents of package. Mix: With an electric mixer on medium speed for 3 minutes (use high speed with a portable mixer). Add: Balance of water to batter and mix for additional 3 minutes. 3. Pour: Batter into prepared pan; or half fill muffin cups. Bake: For the time shown for your pan size or until done (a toothpick will come out dry). Cool: 10 minutes before removing from pan. 1 - 8 in square pan or round pan - 25 minutes. 1 - 8x4x2-1/2 loaf pan 40 minutes. 10 - muffin cups 20 minutes. High Altitudes: (3500 feet above sea level) Bake at 400 degrees F.
Warnings
Contains: milk, egg, wheat, and soy.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 160
- Total Fat 2g3%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 90mg4%
- Total Carbohydrate 34g12%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 3g
Details
No sugar added. Reduced calorie 1/3 fewer calories than regular cake. Low fat. See side panel for nutrition facts. Cholesterol-free, low sodium. Just add water. Try Our Other Fine Sweet'N Low Brand Bakery Products: Frosting Mixes: Chocolate and White. Cake Mixes: Chocolate, Banana, White, Lemon, and Gingerbread and Pancake Mix. Certified Kosher by The Chicago Rabbinical Council. Mrs. Clark's Sweet'N Low Bakery Mix Recipes P.O. Box 1037, Evanston, Illinois 60204. Only $1.00 Mrs. Clark's Sweet'N Low Bakery Mix Recipes. For everyone who enjoys good-tasting, good-for-you food, as well as variety and convenience, this recipe book, is for you! Included are a whole host of delicious low-cholesterol, sugar-restricted, low-sodium and low-fat recipes using Sweet'N Low Cake and Frosting Mixes. A variety of low-cholesterol, sugar-restricted and low-sodium recipes for Pancakes and Crepes are easy using Sweet'N Low Pancake Mix. Send only cash, money order or check. Void in states where restricted by law. Good only in USA. Diet Exchange: One serving of cake is approximately equal to two bread and 1/2 fat exchange. Calorie Comparison: This product 160, regular cake 250.
Ingredients
Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sorbitol, Emulsifier (Propylene Glycol Mono and Diesters of Fats and Fatty Acids, Mono and Diglycerides, Nonfat Milk, Palm Oil and Disodium Phosphate), Corn Starch, Maltodextrin, Dried Egg White with Sodium Lauryl Sulfate, Powdered Cellulose, Potassium Bicarbonate, Modified Corn Starch, Sodium Aluminum Phosphate, Lecithin Powder (Soy Lecithin, Nonfat Milk, Maltodextrin), Guar Gum, Monocalcium Phosphate, Artificial Flavor, Xanthan Gum, Citric Acid, Acesulfame Potassium, Yellow 5 and 6.
Directions
Just add water. 1. Preheat oven to 375 degrees F. Prepare Pan: Lightly grease sides of pan and put wax paper on the bottom only of pan (with Teflon pan, put wax paper on bottom but do not grease pan). For muffins, line tin with 10 muffin cups. Measure Water: 3/4 cups. 2. In a Bowl: Add 1/2 of the water to contents of package. Mix: With an electric mixer on medium speed for 3 minutes (use high speed with a portable mixer). Add: Balance of water to batter and mix for additional 3 minutes. 3. Pour: Batter into prepared pan; or half fill muffin cups. Bake: For the time shown for your pan size or until done (a toothpick will come out dry). Cool: 10 minutes before removing from pan. 1 - 8 in square pan or round pan - 25 minutes. 1 - 8x4x2-1/2 loaf pan 40 minutes. 10 - muffin cups 20 minutes. High Altitudes: (3500 feet above sea level) Bake at 400 degrees F.
Warnings
Contains: milk, egg, wheat, and soy.
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