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About
Details
Reduced calories 1/3 fewer calories than regular cake mix. No sugar added. Low fat. Cholesterol-free. Low sodium. Just add water. Certified Kosher by The Chicago Rabbinical Council. Calorie Comparison: This product - 160; regular cake - 250. Diet Exchanges: One serving of cake is approximately equal to two bread and 1/2 fat exchange.
Ingredients
Enriched Bleached Flour (Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sorbitol (Sorbitol is a Sweetening and Dietary Adjunct Utilized as a Carbohydrate but Metabolized More Slowly), Maltodextrin, Propylene Glycol Mono and Di Esters of Fat and Fatty Acids, Cocoa Processed with Alkali, Dried Egg Albumen, Cellulose Fiber, Nonfat Dry Milk, Mono and Diglycerides, Modified Corn Starch, Potassium Bicarbonate, Sodium Aluminum Phosphate, Soy Lecithin, Monocalcium Phosphate, Guar Gum, Artificial Vanilla Flavor, Xanthan Gum, Acesulfame Potassium.
Directions
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, eggs, wheat, and soybean.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 160
- Total Fat 2g3%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 30mg1%
- Total Carbohydrate 36g13%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 3g
Details
Reduced calories 1/3 fewer calories than regular cake mix. No sugar added. Low fat. Cholesterol-free. Low sodium. Just add water. Certified Kosher by The Chicago Rabbinical Council. Calorie Comparison: This product - 160; regular cake - 250. Diet Exchanges: One serving of cake is approximately equal to two bread and 1/2 fat exchange.
Ingredients
Enriched Bleached Flour (Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sorbitol (Sorbitol is a Sweetening and Dietary Adjunct Utilized as a Carbohydrate but Metabolized More Slowly), Maltodextrin, Propylene Glycol Mono and Di Esters of Fat and Fatty Acids, Cocoa Processed with Alkali, Dried Egg Albumen, Cellulose Fiber, Nonfat Dry Milk, Mono and Diglycerides, Modified Corn Starch, Potassium Bicarbonate, Sodium Aluminum Phosphate, Soy Lecithin, Monocalcium Phosphate, Guar Gum, Artificial Vanilla Flavor, Xanthan Gum, Acesulfame Potassium.
Directions
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, eggs, wheat, and soybean.
Common questions
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