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Sweet'N Low
Cake Mix - Chocolate


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8.00 oz
SKU / UPC: 073347002006


Nutrition Facts
Serving Size .20 pack
Servings Per Container 5
Amount Per Serving
Calories 160Calories from Fat 25
% Daily Value*
Total Fat 3g5%
Saturated Fat 1g5%
Polyunsaturated fat 0.5g 
Monounsaturated fat 1.5g 
Cholesterol 0mg 0%
Sodium 30mg1%
Total Carbohydrate 36g12%
Dietary Fiber 1g 4%
Sugars 1g 
Sugar alcohol 14g 
Protein 3g 
Vitamin A0%
Vitamin C0%
Iron 6%


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, Partially Hydrogenated Soybean Oil, 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.


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). For muffins, line tin with 10 muffin cups. Measure Water: 3/4 Cup. 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 an additional 3 minutes. 3. Pour: Batter into prepared pan; or half fill muffin cups. Bake: For the time shown for you pan size or until done (a toothpick will come out dry). Cool: 10 minutes before removing from pan. 1 - 8 Inch square pan or round pan: 25 minutes. 1 - 8x4x2-1/2 Inch loaf pan: 40 minutes. 10 - Muffins cups: 20 minutes. High Altitudes: (3500 feet above seal level) Bake at 400 degrees F. For Cookies: Preheat oven to 350 degrees F. Lightly grease or line a baking sheet with aluminum foil. Measure 3 tablespoons (1-1/2) ounces of water. In a bowl, add water to contents of this package. Mix with an electric mixer on low speed for 2 minutes or stir with a large spoon until thoroughly moistened. Drop by level teaspoon onto prepared baking sheet. (Yields: 30-36 1-1/2 inch diameter cookies.) Bake for 10 to 12 minutes. Cool, remove immediately from greased sheet or if baked on foil, let cool before peeling off. Microwave Directions: Please write to Bernard Food Industries. Serving Suggestions: For an elegant and tasty variation, frost your chocolate cake with white frosting.

Other Info


Bernard Food Industries, Inc.

P.O. Box 1037 Evanston, IL 60204