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

16 oz

$3.52 each($0.22 / oz)

Aisle 8

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Happy days are here again when you bake at home for those you love with H‑E‑B The Baker's Scoop Premium Angel Food Cake Mix. Bright white color, an ultra-soft texture and heavenly flavor make this cake the blue ribbon winner - just add water!

Highlights

Nutrition Facts
1/4 cup dry mix (38g)
about 12 servings per container
Serving Size
1/12 package (38g)
- Amount Per Serving
  Calories
  140
- % Daily Value^*
- Total Fat
  0g
  0%
- Saturated Fat
  0g
  0%
- Trans Fat
  0g
- Cholesterol
  0mg
  0%
- Sodium
  180mg
  8%
- Total Carbohydrate
  32g
  12%
- Dietary Fiber
  0g
  0%
- Total Sugars
  24g
- Includes Added Sugars
  24g
  47%
- Protein
  3g
- Vitamin D
  0mcg
  0%
- Calcium
  70mg
  6%
- Iron
  0mg
  0%
- Potassium
  50mg
  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
As prepared
about 12 servings per container
Serving Size
1/12 package (38g)
- Amount Per Serving
  Calories
  140
- % Daily Value^*
- Total Fat
  0g
  0%
- Saturated Fat
  0g
  0%
- Trans Fat
  0g
- Cholesterol
  0mg
  0%
- Sodium
  180mg
  8%
- Total Carbohydrate
  32g
  12%
- Dietary Fiber
  0g
  0%
- Total Sugars
  24g
- Includes Added Sugars
  24g
  47%
- Protein
  3g
- Vitamin D
  0mcg
  0%
- Calcium
  70mg
  6%
- Iron
  0mg
  0%
- Potassium
  50mg
  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, WHEAT STARCH, EGG WHITE, ENRICHED BLEACHED FLOUR (BLEACHED WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), CONTAINS 2% OR LESS OF: LEAVENING (MONOCALCIUM PHOSPHATE, BAKING SODA), CORN STARCH, SALT, NATURAL FLAVORS, SODIUM LAURYL SULFATE (WHIPPING AGENT). CONTAINS A BIOENGINEERED FOOD INGREDIENT
Allergens and safety warnings
DO NOT CONSUME/EAT RAW BATTER. KEEP IN A COOL, DRY PLACE. Contains: WHEAT, EGG.
Prep Time: 10 minutes BAKE TIME: 35-40 MINUTES 1. HEAT oven to 375°F. Set the oven rack to the lowest position in the oven. Make sure two part Angel Food tube pan is clean and free of oil and set aside. 2. POUR 1 1/3 cups WATER into a mixing bowl and sprinkle the egg white package A of the cake mix into the water. Use an electric mixer set on low speed for 1 minute to moisten the egg whites. Beat the mixture on high speed for 5 more minutes until very stiff peaks form. 3. USING a wire whip or large slotted spoon, fold in the flour mix part B in small amounts into the beaten egg whites by hand until the flour disappears (do not use the electric mixer for this part). To fold, cut down through the batter, across bottom, up and fold over, turning bowl around often. Pour the thick batter into the clean ungreased angel food tube pan (10" x 4"). Level the batter with a rubber spatula. Cut through the batter with a knife to remove large air bubbles. 4. BAKE the Angel Food cake on the lowest oven rack for 35-40 minutes. The cake is done when the top crust is golden brown and cracks and appears dry. Cool the cake upside down. If your tube pan does not have ears on the rim, you can insert a small neck bottle or funnel into the center tube so that the cake hangs upside down. Once cool, loosen the cake from the tube and sides of the pan using a knife or spatula. Gently remove cake. MAKES: 12 SERVINGS. HEAVENLY SHERBET CAKE Prep Time: 15 minutes BAKE TIME: 40 MINUTES * FREEZE TIME: 30 MINUTES 1 H-E-B BAKER'S SCOOP ANGEL FOOD CAKE MIX 2 cups ORANGE SHERBET (1/2 carton) 2 cups H-E-B LIME SHERBET (1/2 carton) 2 cups H-E-B PINEAPPLE SHERBET (1/2 carton) 1 tub (16 oz.) frozen WHIPPED TOPPING PREPARE the H-E-B Baker's Scoop Angel Food Cake according to package directions and cool. Using a bread or serrated knife, slice angel food cake into four equal layers and set aside. PLACE bottom cake layer back into Angel Food cake pan. Evenly scoop and spread orange sherbet over cake layer and gently press second cake layer. Repeat layering the lime and pineapple sherbets between remaining cake layers. Wrap cake with plastic wrap and freeze for 30 minutes or until firm and frozen. REMOVE frozen cake from pan and place upside down on a cake plate. Using a spatula, spread whipped topping on cake. Serve immediately or return to freezer until ready to serve. *TIP: You can use your favorite H-E-B Creamy Creations flavors to make this cake. MAKES: 10 TO 12 SERVINGS *For perfect slices: use a serrated knife dipped in hot water between slices.