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Nutrition Facts
Serving Size 34 g
(Approx. 48 Servings)
Amount Per Serving
Calories 110 Calories From Fat 35
% Daily Value*
Total Fat 4 g 6%
Saturated Fat 1 g 5%
Trans Fat 0.5 g
Cholesterol 5 mg 2%
Sodium 190 mg 8%
Total Carbohydrate 17 g 6%
Dietary Fiber 0 g 0%
Sugars 11 g
Protein 1 g
Vitamin A 0% Iron 0%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Mini Boston Creme Bites
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
48  People


Recipe makes 48 Servings

18 1/4 Oz Hill Country Fare Yellow Cake Mix
3 H-E-B Cage-Free Large Brown Eggs
1/3 cup(s) Hill Country Fare Canola Oil
3 2/5 Oz Hill Country Fare Instant Vanilla Pudding
2 cup(s) H-E-B Select Ingredients Fat Free Milk
16 Oz Hill Country Fare Chocolate Frosting
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Heat oven to 350°F.
Spray mini muffin pans with nonstick cooking spray and set aside.
Prepare cake mix according to package instructions with eggs and oil and place 1 1/2 tablespoons of cake batter in each muffin cup.
Bake on center oven rack for 15 minutes and then cool.
Prepare pudding according to package directions using 2 cups of fat-free milk.
Place pudding in refrigerator and chill for 15 minutes.
Slice each mini cake horizontally into two even layers and place bottom layers on a large sheet pan.
Spoon 1 teaspoon of pudding on each bottom layer and let set for 5 minutes before adding the top layer.
Chill cakes until ready to apply icing.
Carefully spoon 1 teaspoon chocolate icing on top of each cake and place on a serving tray.
Keep refrigerated until ready to serve.



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