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|8 servings per container|
|Serving Size: 0.125 box|
|Calories from Fat||25|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||3 g (5%)|
|Saturated Fat||1 g (5%)|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)|
|Sodium||190 mg (8%)|
|Total Carbohydrate||35 g (12%)|
|Dietary Fiber||1 g (6%)|
All natural. ECO friendly. No pan included. Since 1925. Kosher for Passover and all year round parve. In 1925 Aron Streit opened his first matzo bakery. That was on Rivington Street in Manhattan's lower east side, a place that would become as famous for its food as for its Yiddish theater. A tasty kugel, a hearty soup, a delicious matzo ball. People who lived there shared more than dreams of a better life in America, they shared their family's treasured recipes. Around the holidays, food was even more important. Just the right potato latkes were needed for Chanukah, the right kind of matzo on Passover. Streit's was there then and we're here now. We work out of the very same building used by our great-grandfather and we share his vision: to bring you wholesome Jewish food that takes you back to your childhood and connects you with your past. Under the Supervision of Rabbi M. Soloveichik. Product of USA.
Sugar, Potato Starch, Matzo Meal (Passover Wheat Flour & Water), Natural Cocoa, Cottonseed Oil, Monocalcium Phosphate, Invert Sugar, Salt, Sodium Bicarbonate, Xanthan Gum, Natural Flavor.
You Will Need: Single layer cake & cup cakes: A round baking pan (8 or 9 inch) or cup cake pan; 2 large eggs; 1/4 cup oil; 1/4 cup water. Frosting: 1 tablespoon hot water; 2 tablespoons butter or margarine. Double Layer Cake: 3 boxes of cake mix; 2 round baking pans (8 or 9 inch); 6 large eggs; 3/4 cup oil; 3/4 cup water. Frosting for Double Layer: 2 tablespoon hot water. 6 tablespoons butter or margarine. Single Layer Cake & Cup Cakes: 1. Pre-heat oven to 350 degrees F for shiny metal or glass pans, 325 degrees F for dark or non-stick pans. 2. Empty contents of bag marked Cake into a mixing bowl. (For double layer empty 3 bags marked Cake). 3. Break two large eggs into mixing bowl, 1/4 cup oil, and 1/4 cup of water. (For double layer break 6 eggs, 3/4 cup oil, and 3/4 cup water). 4. Mix for 1 minute on low speed, and 4 minutes on medium speed with electric mixer. 5. Pour batter into baking pan (2 pans if making double layers) after lightly greasing. 8 inch pans - 30 to 35 minutes. 9 inch pans - 25 to 30 minutes. Note: if using dark or non-stick pans add 3 to 5 minutes. For cup cakes fill muffin pan 1/2 full after lining with baking cups. Bake for 30 to 35 minutes. Cakes are done when toothpicks inserted in center comes out clean. 6. Cool completely in pan before removing and frosting. Frosting for Single Layer & Cup Cakes: 1. Empty contents of bag marked Frost into a mixing bowl. (For double layer empty 3 bags marked Frost into a mixing bowl). 2. Add 1 tablespoon of hot water and mix 1 minute. (For double layer use 3 tablespoons of hot water). 3. Add 2 tablespoons of room temperature butter or margarine and continue mixing until smooth. (For double layer use 6 tablespoons of the butter or margarine). 4. Evenly spread over top of cooled cake or cup cakes. (For double layer evenly spread over first layer cake, and place second layer on top. Evenly spread remaining frosting on top and sides).
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