12 oz.

for Personal Shopping

Cake Mix, Marble
Product Details

Pan included. Over 120 years. L'Chaim! Quality since 1888. This product is sold by weight not by volume. Kosher for Passover & all year round. For over 120 years Manischewitz has been committed to bringing you a variety of great tasting, authentic kosher food. The tradition continues with Manischewitz Cake Mixes and other delicious Manischewitz products that are available for Passover. For great recipes, product information and more, log on to: www.manischewitz.com. Follow Us: Facebook; Twitter; Pinterest; Instagram. https://www.facebook.com/Manischewitz. https://twitter.com/ManischewitzCo. http://www.pinterest.com/manischewitzco. http://instagram.com/manischewitzco. Printed on recycled paperboard. www.manischewitz.com. This product is lactose free & vegetarian. For great recipes and more visit www.manischewitz.com. www.manischewitz.com. This product is lactose free & vegetarian. Product of USA.

Ingredients

Sugar, Cake Meal (Ground Matzo Made from Passover Wheat Flour and Water), Potato Starch, Palm Oil, Cocoa Powder, Salt, Glycerol, Monooleate, Sodium Acid Pyrophosphate, Sodium Bicarbonate, Monocalcium Phosphate, Polysorbate 60, Natural and Artificial Flavors.

Warnings

Contains: wheat.

Directions

Baking Instructions: You Will Need: 2 large eggs; about 3/4 cup water; mixing bowl & mixer. Makes: About 6 servings. Preparation Time: 10 minutes. Bake Time: 50-55 minutes. Prep: Preheat oven to 350 degrees F. Grease enclosed baking pan. Break eggs into measuring cup, add water to the eggs to measure a total of 1 cup. Mix: Combine large bag of mix with eggs and water into mixing bowl. Blend on medium speed for 4 minutes or 600 strokes by hand. Empty contents of small bag into 1/2 cup of batter and mix well. Spread yellow batter evenly in greased pan. Make five strips with the chocolate batter crosswise on top of the yellow batter. Pull a knife lengthwise back and forth through the batter at 1/4 inch intervals. Bake: Bake at 350 degrees F for 50-55 minutes or until toothpick inserted in center comes out clean. Let cool in pan on rack for 15 minutes. Remove cake from pan and continue to cool on rack. Optional Chocolate Whipped Cream Frosting (If cream is used, this cake is not pareve): Beat 1/2 cup cold heavy cream with 1 tablespoon cocoa in a chilled bowl until it holds shape and sweeten to taste. Spread on completely cooled cake.

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