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Sweet'N Low
Snack Cake Mix - Yellow

$2.99
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Details

8.00 oz
SKU / UPC: 073347008008

Nutrition

Nutrition Facts
Serving Size .333 cup
Servings Per Container 5
Amount Per Serving
Calories 160Calories from Fat 25
% Daily Value*
Total Fat 2.5g4%
Saturated Fat 1g5%
Trans Fat 0g 
Cholesterol 0mg 0%
Sodium 30mg1%
Total Carbohydrate 36g12%
Dietary Fiber 1g 4%
Sugars 1g 
Sugar alcohol 14g 
Protein 3g 
Vitamin A0%
Vitamin C0%
Calcium2%
Iron 4%

Ingredients

Enriched Bleached Flour (Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sorbitol, Corn Starch, Propylene Glycol Mono and Di Esters of Fat and Fatty Acids, Maltodextrin, Dried Egg Albumen, Cellulose Fiber, Nonfat Dry Milk, Mono and Diglycerides, Potassium Bicarbonate, Sodium Aluminum Phosphate, Modified Corn Starch, Soy Lecithin, Calcium Phosphate, Guar Gum, Artificial Flavor, Xanthan Gum, Acesulfame Potassium, Artificial Color (Yellow 5 and 6).

Directions

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 pan). 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 - 8 x 4 x 2-1/2 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. Serving Suggestions: For an elegant and tasty variation, frost your yellow cake with chocolate flavor frosting.

Other Info

Manufacturer

Bernard Food Industries, Inc.

P.O. Box 1037 Evanston, IL 60204