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Reduced calorie 1/3 fewer calories than regular cake. No sugar added. Low fat. Cholesterol-free low sodium. Just add water. Intake of trans fat should be as low as possible. Diet Exchanges: One serving of cake is approximately equal to two bread and 1/2 fat exchange. Certified kosher by the Chicago Rabbinical Council. Calorie Comparison: This product - 160. Regular cake - 250.
1. Preheat oven to 375 degrees 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 inch square pan or round pan - 25 minutes. 1 - 8 x 4 x 2-1/2 loaf pan 40 minutes. 10 - muffin cups 20 minutes. High Altitudes: (3500 feet above sea level) Bake at 400 degrees F. For Cookies: Preheat oven to 350 degrees 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 inch diameter cookies). Bake for 10 to 12 min. Cool, remove immediately from greased sheet, or if baked on foil, let cool before peeling off. Microwave: Please write to Bernard Food Industries. 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.
Enriched Bleached Flour (Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin), Sorbitol (Sorbitol is a Sweetening and Dietary Adjunct Utilized as a Carbohydrate but Metabolized More Slowly), Corn Starch, Propylene Glycol Mono and Di Esters of Fat and Fatty Acids, Maltodextrin, Dried Egg Albumen, Cellulose Fiber, Spices, Nonfat Dry Milk, Mono and Diglycerides, Potassium Bicarbonate, Sodium Aluminum Phosphate, Modified Corn Starch, Caramel Color, Soy Lecithin, Calcium Phosphate, Guar Gum, Artificial Vanilla Flavor, Xanthan Gum, Acesulfame Potassium.
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