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Open Nature Yellow Cake & Cupcake Mix Gluten Free - 15 Oz

Open Nature Yellow Cake & Cupcake Mix Gluten Free - 15 Oz

Nutrition Facts
Serving size 0.25 cup
Servings Per Container about 12
Amount Per Serving (+)
Calories 220 220
Calories from Fat (-) (-)
% Daily Value*
Total Fat 9g 12% 0%
Saturated Fat 5g 27% 0%
Trans Fat 0g
Cholesterol 65mg 22% 0%
Sodium 150mg 6% 7%
Potassium 40mg 0% 2%
Total Carbohydrate 31g 11% 11%
Dietary Fiber 1g 3% 3%
Sugars (-)
Protein 3g 0% 0%
Vitamin A (-) (-)
Vitamin C (-) (-)
Calcium 6% 4%
Iron 4% 4%
(-) Information is currently not available for this nutrient.
(+)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**.
** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA.
Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Potassium 3,500mg 3,500mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g
Protein 50g 65g
Calories per gram:
Fat 9
Carbohydrate 4
Protein 4
Cane Sugar, Brown Rice Flour, Potato Starch, Tapioca Starch, Baking Powder (Monocalcium Phosphate), Baking Soda, Corn Starch), Xanthan Gum, Salt, Sunflower Lecithin, Natural Vanilla Flavor.
Yellow Cake & Cupcake Mix, Gluten Free

No GMO's. No artificial flavors or colors. Per 1/4 Cup Dry Mix: 130 calories; 0 g sat fat (0% DV); 150 mg sodium (6% DV); 14 g total sugars. Certified gluten-free. Quality & satisfaction. 100% guaranteed or your money back. At Open Nature, we believe food should be simple - made with ingredients from nature without any artificial flavors. Quality and satisfaction guaranteed or your money back. SmartLabel: Scan for more food information.

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Product Attributes
Kosher
Gluten Free
Directions You Will Need: 2/3 cup milk; 1/2 cup butter softened (1 stick); 3 large eggs. Preheat oven to 350 degrees F. Combine mix, milk, butter and eggs in large bowl. Mix with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. For Cupcakes: Place 12 paper baking cups in a medium muffin pan. Using scoop or spoon, portion batter into 12 muffin cups. Bake for 28 to 34 minutes, or until a toothpick inserted in the center comes out clean and tops are slightly browned. For Cake: Grease the bottom of an 8 or 9-inch round pan. Bake for 48 to 52 minutes, or until toothpick inserted in the center comes out clean and top is slightly brown. Keep in a cool dry place. Do not eat raw batter. Do not under bake.
About the Producer Lucerne
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