Sweet'N Low Gingerbread Snack Cake Mix

Directions. 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" 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 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" 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 directions: please write to Bernard Food Industries, address listed below. 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.

Description

Sweet 'N Low® Brand Gingerbread Snack Cake Mix. No sugar added. Reduced calorie 1/3 fewer calories than regular cake. See side panel for nutrition facts. Low fat. Cholesterol-free. Low sodium. Just add water.

Other Description

For everyone who enjoys good-tasting, good-for-you food, as well as variety and convenience, this recipe book is for you! Included are a whole host of delicious low-cholesterol, sugar-restricted, low-sodium and low-fat recipes using "Sweet 'N Low®" cake and frosting mixes. A variety of low-cholesterol, sugar-restricted and low-sodium recipes for pancakes and crepes are easy using "Sweet 'N Low®" pancake mix). Send only cash, money order or check. Void in states where restricted by law. Good only in USA. Diet exchanges: one serving of cake is approximately equal to two bread and 1/2 fat exchange. Certified kosher by the Chicago Rabbinical Council. Try our other fine "Sweet 'n Low®" brand bakery products: frosting mixes: chocolate and white. Cake mixes: chocolate, banana, white, lemon, and yellow chocolate chip cookie mix and pancake mix. Trademark Sweet 'N Low® is owned and licensed by Cumberland Packing Corp. to Bernard Food Industries, Inc, P.O. Box 1037 Evanston, Illinois 60204. Mrs. Clark's "Sweet 'N Low®" Bakery Mix Recipes P.O. Box 1037, Evanston, Illinois 60204.

Nutrition Facts

Serving Size: 45.0 g

Servings per Container: 5

Energy	160
Total Fat	2.5 g
Saturated Fat	1 g
Trans Fat	0 g
Cholesterol	0 mg
Sodium	30 mg
Carbohydrates	36 g
Dietary Fiber	1 g
Sugars	0 g
Protein	3 g
Daily Percent Of Vitamin A	0
Daily Percent Of Vitamin C	0
Daily Percent Of Calcium	2
Daily Percent Of Iron	4

Ingredients

Enriched Bleached Flour (Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin), Sorbitol*, Corn Starch, Propylene Glycol Mono and Dl 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. *Sorbitol is a Sweetening and Dietary Adjunct utilized as a Carbohydrate but Metabolized more slowly.

Warnings

Contains milk, eggs, wheat, and soybean.

UPC

00073347009005