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Streit's Cake Mix, Gluten Free, Chocolate
Streit's Cake Mix, Gluten Free, Chocolate
12 oz
100% satisfaction guarantee
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About
Details
All natural. It's so good, I can't believe it's for Passover. Certified gluten-free. Eco friendly. No pan included. Use 3 boxes to make layer cake. Since 1925. For recipes, visit our website at www.streitsmatzos.com. The Taste of a Memory: In 1925 Aron Streit opened his first matzo bakery. That was on Rivington Street in Manhattan's lower east side, a place that would become as famous for its food as for its Yiddish theater. A tasty kugel, a hearty soup, a delicious matzo ball. People who lived there shared more than dreams of a better life in America - they shared their family's treasured recipes. Around the holidays, food was even more important. Just the right potato latkes were needed for Chanukah, the right kind of matzo on Passover. Streit's was there then and we're here now. We work out of the very same building used by our great-grandfather and we share his vision: to bring you wholesome Jewish food that takes you back to your childhood and connects you with your past. www.streitsmatzos.com. Kosher for Passover and all year round. Under the Supervision of Rabbi M Soloveichik. Product of USA.
Ingredients
Sugar, Potato Starch, Natural Cocoa, Cottonseed Oil, Monocalcium Phosphate, Sodium Bicarbonate, Invert Sugar, Salt, Natural Flavor, Xanthan Gum.
Directions
You Will Need: Single Layer Cake & Cup Cakes: a round baking pan (8 or 9 inch) or cup cake pan; 2 large eggs; 1/4 cup oil; 1/4 cup water. Frosting: 1 tablespoon hot water; 2 tablespoons butter or margarine. Double Layer Cake: 3 boxes of cake mix; 2 round baking pans (8 or 9 inch); 6 large eggs; 3/4 cup oil; 3/4 cup water. Frosting for Double Layer: 3 tablespoon hot water; 6 tablespoons butter or margarine. Single Layer Cake & Cup Cakes: 1. Pre-heat oven to 350 degrees F for shiny metal or glass pans, 325 degrees F for dark or non-stick pans. 2. Empty contents of bag marked cake into a mixing bowl. (For double layer empty 3 bags marked cake.) 3. Break two large eggs into mixing bowl, 1/4 cup oil, and 1/4 cup of water. (For double layer break 6 eggs, 3/4 cup oil, and 3/4 cup water). 4. Mix for 1 minute on low speed, and 4-6 minutes on high speed with electric mixer. 5. Pour batter into baking pan (2 pans if making double layers) after lightly greasing. 8 inch pans - 30 to 35 minutes; 9 inch pans - 25 to 30 minutes. Note: If using dark or non-stick pans add 3 to 5 minutes. For cup cakes fill muffin pan 1/2 full after lining with baking cups. Bake for 30 to 35 minutes. Cakes are done when toothpicks inserted in center comes out clean. 6. Cool completely in pan before removing and frosting. Frosting for Single Layer & Cup Cakes: 1. Empty contents of bag marked frost into a mixing bowl. (For double layer empty 3 bags marked frost into a mixing bowl.) 2. Add 1 tablespoon of hot water and mix 1 minute. (For double layer use 3 tablespoons of hot water.) 3. Add 2 tablespoons of room temperature butter or margarine and continue mixing until smooth. (For double layer use 6 tablespoons of the butter or margarine.) 4. Evenly spread over top of cooled cake or cup cakes. (For double layer evenly spread over first layer cake, and place second layer on top. Evenly spread remaining frosting on top and sides.)
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 170
- Total Fat 3g4%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 190mg8%
- Total Carbohydrate 35g13%
- Dietary Fiber 1g4%
- Sugars 20g
- Protein 1g
Details
All natural. It's so good, I can't believe it's for Passover. Certified gluten-free. Eco friendly. No pan included. Use 3 boxes to make layer cake. Since 1925. For recipes, visit our website at www.streitsmatzos.com. The Taste of a Memory: In 1925 Aron Streit opened his first matzo bakery. That was on Rivington Street in Manhattan's lower east side, a place that would become as famous for its food as for its Yiddish theater. A tasty kugel, a hearty soup, a delicious matzo ball. People who lived there shared more than dreams of a better life in America - they shared their family's treasured recipes. Around the holidays, food was even more important. Just the right potato latkes were needed for Chanukah, the right kind of matzo on Passover. Streit's was there then and we're here now. We work out of the very same building used by our great-grandfather and we share his vision: to bring you wholesome Jewish food that takes you back to your childhood and connects you with your past. www.streitsmatzos.com. Kosher for Passover and all year round. Under the Supervision of Rabbi M Soloveichik. Product of USA.
Ingredients
Sugar, Potato Starch, Natural Cocoa, Cottonseed Oil, Monocalcium Phosphate, Sodium Bicarbonate, Invert Sugar, Salt, Natural Flavor, Xanthan Gum.
Directions
You Will Need: Single Layer Cake & Cup Cakes: a round baking pan (8 or 9 inch) or cup cake pan; 2 large eggs; 1/4 cup oil; 1/4 cup water. Frosting: 1 tablespoon hot water; 2 tablespoons butter or margarine. Double Layer Cake: 3 boxes of cake mix; 2 round baking pans (8 or 9 inch); 6 large eggs; 3/4 cup oil; 3/4 cup water. Frosting for Double Layer: 3 tablespoon hot water; 6 tablespoons butter or margarine. Single Layer Cake & Cup Cakes: 1. Pre-heat oven to 350 degrees F for shiny metal or glass pans, 325 degrees F for dark or non-stick pans. 2. Empty contents of bag marked cake into a mixing bowl. (For double layer empty 3 bags marked cake.) 3. Break two large eggs into mixing bowl, 1/4 cup oil, and 1/4 cup of water. (For double layer break 6 eggs, 3/4 cup oil, and 3/4 cup water). 4. Mix for 1 minute on low speed, and 4-6 minutes on high speed with electric mixer. 5. Pour batter into baking pan (2 pans if making double layers) after lightly greasing. 8 inch pans - 30 to 35 minutes; 9 inch pans - 25 to 30 minutes. Note: If using dark or non-stick pans add 3 to 5 minutes. For cup cakes fill muffin pan 1/2 full after lining with baking cups. Bake for 30 to 35 minutes. Cakes are done when toothpicks inserted in center comes out clean. 6. Cool completely in pan before removing and frosting. Frosting for Single Layer & Cup Cakes: 1. Empty contents of bag marked frost into a mixing bowl. (For double layer empty 3 bags marked frost into a mixing bowl.) 2. Add 1 tablespoon of hot water and mix 1 minute. (For double layer use 3 tablespoons of hot water.) 3. Add 2 tablespoons of room temperature butter or margarine and continue mixing until smooth. (For double layer use 6 tablespoons of the butter or margarine.) 4. Evenly spread over top of cooled cake or cup cakes. (For double layer evenly spread over first layer cake, and place second layer on top. Evenly spread remaining frosting on top and sides.)
Common questions
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