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Jiffy Fudge Frosting Mix
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About This Product

Jiffy Fudge Frosting Mix

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Product Description

Frosts one layer - just add water. Frosts one 8 inch or 9 inch layer, or loaf cake about 9 in x 5 in, or about 12 cupcakes.

Preparation Instructions

By mixer: 1 pkg. Fudge Frosting Mix, 2 tbsp. boiling water. Beat 2 minutes on high speed until smooth and creamy. If too thick add a few drops of hot water until frosting is easy to spread. If too thin, refrigerate about 5 minutes, then stir again. Frost completely cooled cake. By hand: 1 pkg. Fudge Frosting Mix, 2 tbsp. boiling water. Beat until smooth and creamy. Helpful suggestions: Brush crumbs from cake. Frost sides, then top. To frost double layer cake, use 2 packages Jiffy Frosting Mix.

Ingredients Sugar, Dextrose, Shortening (Made From Partially Hydrogenated Cottonseed Oil with Mono and Diglycerides Added), Whey, Cornstarch, Salt, Calcium Caseinate, Dicalcium Phosphate, Natural and Artificial Flavors.

Specification
Name Value
Depth 1.6250 IN
Height 5.3750 IN
Weight 8.2000 OZ
Width 3.0000 IN
tradeItemMarketingMessage JIFFY baking mixes use the highest qua
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Nutrition Facts
  • Fudge Frosting Mix

    Serving Per Container   6

    Amount Per Serving
    Calories 150
    Calories from Fat 35
    %DV
    Total Fat 4g 6%
    Saturated Fat 1.5g 9%
    Cholesterol 0mg 0%
    Sodium 150mg 6%
    Total Carbohydrate 28g 9%
    Dietary Fiber <1g 3%
    Sugars 27g
    Protein <1g
    Iron 4%
    *Percentage Daily values are based on a 2,000 calorie diet.Your Daily values may be higher or lower depending on your calorie needs
  • Fudge Frosting Mix

    Serving Per Container   (as prepared)

    Amount Per Serving
    Calories 150
    Calories from Fat 35
    %DV
    Total Fat 4g 6%
    Saturated Fat 1.5g 9%
    Cholesterol 0mg 0%
    Sodium 150mg 6%
    Total Carbohydrate 28g 9%
    Dietary Fiber <1g 4%
    Sugars 27g
    Protein <1g
    Iron 4%
    *Percentage Daily values are based on a 2,000 calorie diet.Your Daily values may be higher or lower depending on your calorie needs

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