H‑E‑B The Baker's Scoop Premium Pound Cake Mix

16 oz

$2.06 each($0.13 / oz)

Aisle 8

Victoria H‑E‑B plus!

6106 N. NAVARRO

Coupon

$3.00

$3 off your basket when you buy $15 of H-E-B, Higher Harvest, H-E-B Organics, Mi Tienda, Hill Country Fare, or Central Market Brand Baking items (located in baking aisle, excludes vegetable and canola oils, & Hill Country Fare spices)

Expires Thursday

Description

Happy days are here again when you get creative in the kitchen with those you love. H‑E‑B The Baker's Scoop Pound Cake is a delicious dessert after a family dinner. The light fluffy texture promises to indulge your sweet tooth, as the golden crust and moist tender inside melts in your mouth. Our pound cake is wonderfully rich and flavorful, especially when coupled with a dusting of powdered sugar, whipped cream or berries. Originally a British creation, the pound cake dates back to the 1700s. Named for early weight of each of its four principal ingredients — flour, butter, sugar, and eggs — this modern day Southern treat is often a 21st century classic at picnics and potlucks.

Highlights

Nutrition Facts
1/8 package (57g)
8 servings per container
Serving Size
1/8 package (57g)
- Amount Per Serving
  Calories
  260
- % Daily Value^*
- Total Fat
  9g
  11%
- Saturated Fat
  4g
  20%
- Trans Fat
  0.5g
- Polyunsaturated Fat
  0.5g
- Monounsaturated Fat
  3.5g
- Cholesterol
  <5mg
  1%
- Sodium
  190mg
  8%
- Total Carbohydrate
  43g
  16%
- Dietary Fiber
  0g
  0%
- Total Sugars
  24g
- Includes Added Sugars
  24g
  48%
- Protein
  2g
- Vitamin D
  0mcg
  0%
- Calcium
  10mg
  0%
- Iron
  1mg
  6%
- Potassium
  20mg
  0%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition Facts
8 servings per container
Serving Size
1/8 package (57g)
- Amount Per Serving
  Calories
  290
- % Daily Value^*
- Total Fat
  10g
  13%
- Saturated Fat
  5g
  24%
- Trans Fat
  0.5g
- Polyunsaturated Fat
  1g
- Monounsaturated Fat
  4g
- Cholesterol
  50mg
  17%
- Sodium
  210mg
  9%
- Total Carbohydrate
  44g
  16%
- Dietary Fiber
  0g
  0%
- Total Sugars
  25g
- Includes Added Sugars
  24g
  48%
- Protein
  4g
- Vitamin D
  0.5mcg
  2%
- Calcium
  50mg
  4%
- Iron
  1.2mg
  6%
- Potassium
  70mg
  0%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
SUGAR, ENRICHED BLEACHED FLOUR (BLEACHED WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), ANIMAL SHORTENING AND VEGETABLE OIL ([CONTAINS ONE OR MORE OF THE FOLLOWING: BEEF FAT, TALLOW, SOYBEAN OIL], MONO- AND DIGLYCERIDES, SOY LECITHIN, PRESERVATIVES [BHT, CITRIC ACID]), MODIFIED CORN STARCH, CONTAINS 2% OR LESS OF: PROPYLENE GLYCOL MONO- AND DIESTERS, NATURAL FLAVOR, MONO- AND DIGLYCERIDES, SALT, CORN STARCH, LEAVENING (BAKING SODA, MONOCALCIUM PHOSPHATE), SOY LECITHIN, BETA CAROTENE (COLOR). CONTAINS A BIOENGINEERED FOOD INGREDIENT
Allergens and safety warnings
Contains: WHEAT, SOY, MILK.

Do not consume/eat raw batter. Store in a cool, dry place.
You Will Need: 2 Eggs 3/4 cup 2% Milk BAKING INSTRUCTIONS: Prep Time: 5 minutes BAKE TIME: 1 HOUR 15 MINUTES 1. HEAT oven to 325°F. Generously grease a 9 x 5 x 3-inch loaf pan and set aside. 2. EMPTY contents of package into a mixing bowl. Add milk and beat with electric mixer on slow speed to blend. Beat 1 minute medium speed. Add the 2 eggs and beat batter for 1 minute medium speed. 3. POUR the pound cake batter into the prepared loaf pan and bake on center oven rack for 1 hour 15 minutes or until crust is golden. Cake is done when a toothpick inserted in center of cake comes out clean. Cool cake on wire rack for 30 minutes before removing from pan. Loosen edges with knife and gently turn cake onto wire rack and allow to completely cool. MAKES: 8 SERVINGS LEMON BLUEBERRY POUND CAKE Prep Time: 10 minutes BAKE TIME: 1 HOUR 15 MINUTES 1 box (16 oz) H-E-B BAKER'S SCOOP® POUND CAKE 1/2 cup 2% MILK 2 LARGE EGGS 1 Tablespoon grated LEMON RIND Juice of 1 LEMON 1 cup H-E-B FROZEN BLUEBERRIES, thawed HEAT oven to 325°F. Generously grease a 9 x 5 x 3-inch loaf pan and set aside. EMPTY contents of package into a mixing bowl. Add 1/2 cup milk and beat with electric mixer on slow speed for 1 minute. Add the 2 eggs and beat the batter for 1 more minute. Stir in grated lemon rind and lemon juice and blend on slow speed for 5 seconds more. POUR the pound cake batter into the prepared loaf pan and sprinkle the blueberries over the batter*. Bake the pound cake on the center oven rack for 1 hour 15 minutes or until crust is golden. Cake is done when a toothpick inserted in center of cake comes out clean. Cool cake on wire rack for 30 minutes before removing from pan. Loosen edges with knife and gently turn cake onto wire rack and allow to completely cool. MAKES: 12 SERVINGS *The blueberries will slowly travel down through the batter as it bakes.