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|6 servings per container|
|Serving Size: 0.1666 cake mix|
|prepared as directed|
|Calories from Fat||60||80|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||7 g (11%)||9 g (14%)|
|Saturated Fat||3 g (15%)||3.5 g (18%)|
|Trans Fat||0 g|
|Cholesterol||5 mg (2%)||75 mg (25%)|
|Sodium||250 mg (10%)||300 mg (13%)|
|Total Carbohydrate||44 g (15%)||47 g (16%)|
|Dietary Fiber||0 g (0%)||0%|
|Sugars||32 g||33 g|
|Protein||1 g||3 g|
Kosher for Passover and all year round. Quality since 1888. Over 120 years L'chaim! Pan included. Thanks to your support, we have become the leading provider of kosher food in America. We continue our commitment to deliver an assortment of food that meets the highest quality of kosher standards. Printed on recycled paperboard. This product is lactose free & vegetarian. Product of USA.
Sugar, Cake Meal (Ground Matzo made from Passover Wheat Flour and Water), Vegetable Shortening (Partially Hydrogenated Cottonseed Oil), Potato Starch, Cocoa Powder, Natural and Artificial Flavors, Sodium Bicarbonate, Salt, Glycerol Monooleate, Polysorbate 60, Sodium Acid Pyrophosphate, Monocalcium Phosphate, FD&C Red 40, and Carrageenan.
Contains: wheat. Manufactured in a facility that also processes nut products.
Makes: about 6 servings. Preparation Time: 10 minutes. Bake Time: 40-45 minutes. Baking: For cake you will need: 2 large eggs; 1/2 cup cold water, divided. For frosting you will need: 1 tablespoon softened margarine or butter (if butter is used this cake is not Pareve); 1-2 teaspoon boiling water; mixing bowl & mixer. Cake Prep: Preheat oven to 350 degrees F. Grease enclosed baking pan. Mix: Empty large bag of mix into mixing bowl. Add 1/4 cup cold water and 2 eggs. Beat on medium speed for 2 minutes or 300 strokes by hand. Add remaining 1/4 cup cold water and mix for additional 2 minutes. Spread batter evenly in greased pan. Bake: Bake at 350 degrees F for 40-45 minutes or until toothpick inserted in center comes out clean. Let cool in pan on rack for 15 minutes. Frosting Preparation: Remove cake from pan and cool thoroughly on rack before frosting. Empty small bag of frosting mix into small bowl. Add 1 tablespoon margarine or butter and mix. Gradually add 1-2 teaspoon of boiling water (until desired spreading consistency is reached). Stir until smooth. Apply frosting on completely cooled cake. Option: Substitute 4 oz of cream cheese (if butter or cream cheese are used, this cake is not Pareve) for margarine/butter. Beat on medium until smooth.
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