Name: Sweet 'N Low Gingerbread Snack Cake Mix
Brand: Sweet 'N Low
Rating: 0 (0 reviews)

Characteristics Sweet 'N Low Gingerbread Snack Cake Mix.

ItemMaster Dimensions

Length, IN	1.966
Height, IN	7.154
Width, IN	3.793
Weight, LB	0.57

special attributes

Units In Package	1
Package Type	BOX
Package Size, OZ	8.0
Net Weight, OZ	8.0
Seasonal	N
Ingredients	Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sorbitol, Emulsifier (Propylene Glycol Mono and Diesters of Fats and Fatty Acids, Mono and Diglycerides, Nonfat Milk, Palm Oil and Disodium Phosphate), Maltodextrin, Corn Starch, Dried Egg White with Sodium Lauryl Sulfate, Powdered Cellulose, Potassium Bicarbonate, Spice, Modified Corn Starch, Sodium Aluminum Phosphate, Caramel Color, Lecithin Powder (Soy Lecithin, Nonfat Milk, Maltodextrin), Monocalcium, Phosphate, Guar Gum, Artificial Flavor, Xanthan Gum, Acesulfame Potassium.
Temperature Indicator	Shelf Stable
Kosher	Y
Low Fat	Y
Low Sodium	Y
Directions	1. Preheat oven to 375°F. Prepare pan: Lightly grease sides of pan and put wax paper on the bottom only of pan (with Teflon pan, put wax paper on bottom but do not grease pan). For muffins, line tin with 10 muffin cups. Measure water: 3/4 cups. 2. In a bowl: Add 1/2 of the water to contents of package. Mix: with an electric mixer on medium speed for 3 minutes (use high speed with a portable mixer). Add: Balance of water to batter and mix for additional 3 minutes. 3. Pour: Batter into prepared pan; or half fill muffin cups. Bake: For the time shown for your pan size or until done (a toothpick will come out dry). Cool: 10 Minutes before removing from pan. 1-8" Square pan or round pan - 25 minutes. 1 - 8x4x2 1/2 Loaf pan 40 minutes. 10 - Muffin cups 20 minutes. High altitudes: (3500 feet above sea level) bake at 400°F. For cookies: Preheat oven to 350°F lightly grease or line a baking sheet with aluminum foil. Measure 3 tablespoons (1 1/2 ounces) of water. In a bowl, add water to contents of this package. Mix with an electric mixer on low speed for 2 minutes, or stir with a large spoon until thoroughly moistened. Drop by level teaspoon onto prepared baking sheet, (yield: 30-36 1 1/2" diameter cookies.) Bake for 10 to 12 min. Cool, remove immediately from greased sheet, or if baked on foil, let cool before peeling off. Serving suggestions: For an elegant and tasty variation, frost your gingerbread cake with Sweet 'N Low® brand white frosting. Sweet 'N Low® brand frosting mixes are cholesterol-free, low sodium, sugar-free and mix up quickly with just the addition of water.
Marketing Description	Sweet 'N Low® Gingerbread Snack Cake Mix. No sugar added. Reduced calorie 1/3 fewer calories than regular cake. Low fat. Cholesterol-free. Low sodium. Just add water. Net Wt. 8 oz. (226 g).
Other Description	Try our other fine "Sweet 'N Low®" Brand bakery products: Frosting Mixes: Chocolate and White. Cake Mixes: Chocolate, Banana, White, Lemon and Yellow and Pancake Mix. Diet Exchanges: One serving of cake is approximately equal to two bread and 1/2 fat exchange. Trademark Sweet 'N Low® is owned and licensed by Cumberland Packing Corp. to Bernard Food Industries, Inc. For Microwave Directions please write to Bernard Food Industries, P.O. Box 1037 Evanston, Illinois 60204.
Ecommerce Description	Sweet 'N Low® Gingerbread Snack Cake Mix. No sugar added. A low fat and low sodium food. Free from cholesterol. No sugar added.

Nutritions

Number Of Servings	5
Energy	160
Total Fat, g	2.5
Saturated Fat, g	1
Trans Fat, g	0
Cholesterol, mg	0
Sodium, mg	90
Carbohydrates, g	34
Dietary Fiber, g	1
Sugars, g	<1
Protein, g	3
Daily Percent Of Vitamin A	0
Daily Percent Of Vitamin C	0
Daily Percent Of Calcium	4
Daily Percent Of Iron	8
Sugar Alchohol, g	14