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Streit's

Streit's Gluten Free Vanilla Cake Mix

12 oz
$6.74 each($0.56 / oz)
Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

Aron Streit's has been making fine kosher foods for Passover since 1925. Some of our Passover Products include: Matzo, Noodles, Soup Mixes, Cup a Soup, Assorted Matzo Products, Chanukah Products, Specialty Products and More. Certified Kosher by the K of K. Disclaimer: H-E-B does not guarantee the accuracy of this Certification file as Supervising Agencies / Rabbis may change.

Highlights

  • Nutrition Facts

    8 servings per container

    Serving Size
    0.125 box
    • Amount Per Serving
    • Calories170
      Calories from Fat25
    • % Daily Value*
    • Total Fat
      • 3g
      • 5%
    • Saturated Fat
      • 1g
      • 5%
    • Trans Fat
      • 0g
    • Cholesterol
      • 0mg
      • 0%
    • Sodium
      • 190mg
      • 8%
    • Total Carbohydrate
      • 35g
      • 12%
    • Dietary Fiber
      • 1g
      • 6%
    • Sugars
      • 20g
    • Protein
      • 1g
    • Vitamin A
      • 0%
    • Calcium
      • 8%
    • Vitamin C
      • 0%
    • Iron
      • 2%
    * 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, Potato Starch, Tapioca Dextrose, Cottonseed Oil, Monocalcium Phosphate, Sodium Bicarbonate, Invert Sugar, Natural Cocoa, Salt, Natural Flavor, Xanthan Gum.

  • You Will Need: Single Layer Cake & Cupcakes: A round baking pan (8 or 9 inch) or cup cake pan; 2 large eggs; 1/4 cup oil; 1/4 cup water. Frosting: 1 tablespoon hot water; 2 tablespoons butter or margarine. Double Layer Cake: 3 boxes of cake mix; 2 round baking pans (8 or 9 inch); 6 large eggs; 3/4 cup oil; 3/4 cup water. Frosting for Double Layer: 3 tablespoons hot water; 6 tablespoons butter or margarine. Single Layer Cake & Cup Cakes: 1. Pre-heat oven to 350 degrees for shiny metal or glass pans, 325 degrees F for dark or non-stick pans. 2. Empty contents of bag marked cake into a mixing bowl. (For double layer empty 3 bags marked cake). 3. Break two large eggs into mixing bowl, 1/4 cup oil, and 1/4 cup of water. (For double layer cake break 6 eggs, 3/4 cup oil, and 3/4 cup water.) 4. Mix for 1 minute on low speed, and 4-6 minutes on high speed with electric mixer. 5. Pour batter into baking pan (2 pans if making double layers) after lightly greasing. 8 inch pans - 30 to 36 minutes; 9 inch pans - 25 to 30 minutes. Note: If using dark or non-stick pans add 3 to 5 minutes. For cup cakes fill muffin pan 1/2 full after lining with baking cups. Bake for 30 to 35 minutes. Cakes are done when toothpicks inserted in center comes out clean. 6. Cool completely in pan before removing or frosting. Frosting for Single Layer & Cup Cakes: 1. Empty contents of bag marked frost into a mixing bowl. (For double layer empty 3 bags marked frost into a mixing bowl.) 2. Add 1 tablespoon of hot water and mix 1 minute. (For double layer use 3 tablespoons of hot water.) 3. Add 2 tablespoons of room temperature butter or margarine and continue mixing until smooth. (For double layer use 6 tablespoons of the butter or margarine.) 4. Evenly spread over top of cooled cake or cup cakes. (For double layer evenly spread over first layer cake, and place second layer on top. Evenly spread remaining frosting on top and sides.)