Promoted
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
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 Size1/8 package (57g)- Amount Per ServingCalories260
- % 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%
Nutrition Facts
8 servings per container
Serving Size1/8 package (57g)- Amount Per ServingCalories290
- % 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%
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 INGREDIENTAllergens 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.