Ingredients: Sugar, Wheat flour, Cake improver (enriched flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folicacid), modified corn starch, mono and diglycerides of fatty acids E471), leavening (baking soda E500), sodium aluminumphosphate (E541) modified whey, salt, sugar, soybean oil, sodium stearoyl lactylate (E481), corn starch, sorbitanmonostearate (E491), calcium acetate (E263), non fat milk, xanthan gum (E415), guar gum (E412), natural and artificial flavors; vanilla, butter, Butter: From cow’s milk, vital wheat gluten, polysorbate 60(E450)), wheat flour, sodium bicarbonate (E500), emulsifier blend (glucose syrup, lactic acid ester of mono and diglycerides of fatty acide (E472b) acetic acid ester of mono and diglycerides of fatty acid (E472a) skimmed milk powder), egg albumin. ALLERGEN: CONTAINS WHEAT, MILK, EGG, SOY
Method: Blend Chocolate Cream Cake Mix, Water, Oil and Eggs in a mixer bowl with a flat better on low speed for 1 min. Scrape the bowl, beat on medium speed for 5-6 mins.
Muffins: Bake at 190-220 degrees celcius for 20-30 minutes
Slab Cake: Bake at 175 degrees celcius for 40-50 minutes
Loaf Cake: Bake at 180 degrees celcius for 30-35 minutes
Serves 6×4 & 8×4 inches round cake.
Net Wt. 1kg
Made in USA.
Repacked for retail by: Caramel Swet Arts – Doha, Qatar
NOTE: Due to monitor and screen differences, actual colors may very slightly from what appears on the reference photo and actual product
