Sweet'N Low, Gingerbread Snack Cake Mix

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Sweet'n Low Gingerbread Snack Cake MixEnriched Bleached Flour (Wheat Flour, Niacin, Reduced iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sorbitol, Emulsifier (Propylene Glycol Mono and Diesters of Fats and Fatty Acids, Mono and Diglycerides, Nonfat Milk, Palm Oil and Disodium Phosphate), Maltodextrin, Corn Starch, Dried Egg White with Sodium Lauryl Sulfate, Powdered Cellulose, Potassium Bicarbonate, Spice, Modified Corn Starch, Sodium Aluminum Phosphate, Caramel Color, Lecithin Powder (Soy Lecithin, Nonfat Milk, Maltodextrin), Monocalcium, Phosphate, Guar Gum, Artificial Flavor, Xanthan Gum, Acesulfame Potassium.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. Directions 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. Warnings Contains milk, eggs, wheat, and soybean.

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