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|13 servings per container|
|Serving Size: 2 tbsp (34 g)|
|Calories from Fat||50|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||6 g (9%)|
|Saturated Fat||3 g (14%)|
|Trans Fat||0 g|
|Sodium||105 mg (4%)|
|Total Carbohydrate||21 g (7%)|
Naturally and artificially flavored. Per 2 Tbsp: 130 calories; 3 g sat fat (14% DV); 105 mg sodium (4% DV); 18 g sugars. Produced with genetic engineering. More tips & tricks at PillsburyBaking.com. Gluten free. Questions or comments? 1-800-767-4466. Package information will be helpful when contacting us.
Frosting: Sugar, Water, Palm Oil, Corn Syrup, Cocoa Processed with Alkali, Corn Starch, Canola Oil Contains 2% or Less of: Salt, Mono and Diglycerides, Sodium Acid Pyrophosphate, Natural and Artificial Flavor, Polysorbate 60, Modified Corn Starch, Potassium Sorbate (Preservative), Soy Lecithin, Citric Acid, Antioxidants (Ascorbyl Palmitate, Mixed Tocopherols, Chamomile and Rosemary Extracts), Xanthan Gum, Artificial Color. Candy Bits: Sugar, Rice Flour, Vegetable Oil (Palm Kernel and/or Palm), Corn Starch, Confectioner's Glaze, Gum Arabic, Cellulose Gum, Carrageenan, Soy Lecithin, Yellow 5, Yellow 6, Blue 1, Carnauba Wax, Red 40, Blue 2 Lake, Artificial Flavor.
Contains soybean ingredients.
Easy to Use: Store unopened container of frosting at room temperature; avoid warm places. For easy spreading, use frosting at room temperature; stir in container before using. Cool cake completely before frosting. Store frosted cake loosely covered. Cover and refrigerate any remaining frosting for up to 2 weeks. How to Frost a 2-Layer Cake: 1. Cool cake layers completely and brush off any loose crumbs. 2. Place one cake layer, top side down, on plate. Spread about 1/3 cup frosting over top. 3. Place second cake layer, top side up, on first layer. Spread a very thin layer of frosting on sides of cake to seal crumbs. 4. Spread remaining frosting on top and sides of cake.
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