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Yellow Cake & Cupcake Mix, Gluten Free
No GMO's. No artificial flavors or colors. Per 1/4 Cup Dry Mix: 130 calories; 0 g sat fat (0% DV); 150 mg sodium (6% DV); 14 g total sugars. Certified gluten-free. Quality & satisfaction. 100% guaranteed or your money back. At Open Nature, we believe food should be simple - made with ingredients from nature without any artificial flavors. Quality and satisfaction guaranteed or your money back. SmartLabel: Scan for more food information.
| Serving size | |||
| Servings Per Container | |||
| Amount Per Serving | (+) | ||
| Calories | 220 | 130 | |
| Calories from Fat | (-) | (-) | |
| Calories from Saturated Fat | |||
| % Daily Value* | |||
| Total Fat 9g | 12% | 0% | |
| Saturated Fat 55 | 27% | 0% | |
| Trans Fat 0 | |||
| Cholesterol 65mg | 22% | 0% | |
| Sodium 170mg | 7% | 6% | |
| Potassium 80mg | 2% | 0% | |
| Total Carbohydrate 31g | 11% | 11% | |
| Dietary Fiber 1g | 3% | 3% | |
| Total Sugars 15g | |||
| Added Sugars (-) | |||
| Protein 3g | 0% | 0% | |
| Calcium | 6% | 4% | |
| Iron | 4% | 2% | |
| (-) Information is currently not available for this nutrient. | |||
| * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**. | |||
| ** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA. | |||
| Calories: | 2,000 | 2,500 | |
| Total Fat | Less than | 65g | 80g |
| Sat. Fat | Less than | 20g | 25g |
| Cholesterol | Less than | 300mg | 300mg |
| Sodium | Less than | 2,400mg | 2,400mg |
| Potassium | 3,500mg | 3,500mg | |
| Total Carbohydrate | 300g | 375g | |
| Dietary Fiber | 25g | 30g | |
| Protein | 50g | 65g | |
| Calories per gram: | |||
| Fat 9 | |||
| Carbohydrate 4 | |||
| Protein 4 | |||
Kosher,Gluten Free
You Will Need: 2/3 cup milk; 1/2 cup butter softened (1 stick); 3 large eggs. Preheat oven to 350 degrees F. Combine mix, milk, butter and eggs in large bowl. Mix with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. For Cupcakes: Place 12 paper baking cups in a medium muffin pan. Using scoop or spoon, portion batter into 12 muffin cups. Bake for 28 to 34 minutes, or until a toothpick inserted in the center comes out clean and tops are slightly browned. For Cake: Grease the bottom of an 8 or 9-inch round pan. Bake for 48 to 52 minutes, or until toothpick inserted in the center comes out clean and top is slightly brown. Keep in a cool dry place. Do not eat raw batter. Do not under bake.
LUCERNE
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