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Streit's Cake Mix, Honey
Streit's Cake Mix, Honey
12 oz
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Place your order with peace of mind.
About
Details
Since 1925. All natural. ECO friendly. No pan included. Kosher for Passover and all year round Parve. Under Soloveichik Rabbinic supervision - Since 1957. For more 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 lattices 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. Under the supervision of Rabbi M. Soloveichik KOF K No. 1944. Product of USA.
Ingredients
Sugar, Matzo Meal (Passover Wheat Flour & Water), Brown Sugar, Potato Starch, Cottonseed Oil, Monocalcium Phosphate, Sodium Bicarbonate, Honey, Natural Cocoa, Caramel Color, Salt, Xanthan Gum, Natural Flavor.
Directions
You Will Need: a loaf pan or tube pan (used for sponge cake); 2 large eggs; 1/4 cup oil; 1/4 cup water. 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 into a mixing bowl. 3. Break two large eggs into the same bowl, and add 1/4 cup of oil and 1/4 cup of water. 4. Mix for 1 minute on low speed, and 4 minutes on medium speed with electric mixer. 5. Pour batter into baking pan after lightly greasing. 8 x 4 inch loaf pan - 55 to 60 minutes. 9 x 5 inch loaf pan - 50 to 55 minutes. Tube pan - 55 to 60 minutes. Note: If using dark or non-stick pans add 3 to 5 minutes. Cakes are done when toothpicks inserted in center comes out clean. 6. Cool completely in pan before removing. Tips: Stir in dried raisins or chopped nuts.
Warnings
Contains Wheat
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 160
- Total Fat 2.5g3%
- Saturated Fat 0.5g3%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 250mg11%
- Total Carbohydrate 35g13%
- Dietary Fiber 1g4%
- Sugars 20g
- Protein 1g
Details
Since 1925. All natural. ECO friendly. No pan included. Kosher for Passover and all year round Parve. Under Soloveichik Rabbinic supervision - Since 1957. For more 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 lattices 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. Under the supervision of Rabbi M. Soloveichik KOF K No. 1944. Product of USA.
Ingredients
Sugar, Matzo Meal (Passover Wheat Flour & Water), Brown Sugar, Potato Starch, Cottonseed Oil, Monocalcium Phosphate, Sodium Bicarbonate, Honey, Natural Cocoa, Caramel Color, Salt, Xanthan Gum, Natural Flavor.
Directions
You Will Need: a loaf pan or tube pan (used for sponge cake); 2 large eggs; 1/4 cup oil; 1/4 cup water. 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 into a mixing bowl. 3. Break two large eggs into the same bowl, and add 1/4 cup of oil and 1/4 cup of water. 4. Mix for 1 minute on low speed, and 4 minutes on medium speed with electric mixer. 5. Pour batter into baking pan after lightly greasing. 8 x 4 inch loaf pan - 55 to 60 minutes. 9 x 5 inch loaf pan - 50 to 55 minutes. Tube pan - 55 to 60 minutes. Note: If using dark or non-stick pans add 3 to 5 minutes. Cakes are done when toothpicks inserted in center comes out clean. 6. Cool completely in pan before removing. Tips: Stir in dried raisins or chopped nuts.
Warnings
Contains Wheat
Common questions
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