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Cream Fudge Vanilla Cake
Description
PLU 4299
Ingredients
Ingredients
Sugars (sugar, brown sugar, icing sugar, sweetened condensed milk), Cake mix (enriched wheat flour, modified milk ingredients, modified corn and/or tapioca starch, baking powder, salt, sugar, wheat starch, cellulose gum, guar gum, natural flavor), Glaze (sugar, soybean oil, whole milk powder, modified palm oil, soy lecithin, natural vanilla extract), Water, Liquid whole egg, Canola oil, Milk caramel (sugars [glucose, sugar], cream, milk, water, butter, salt, soy lecithin, natural vanilla flavor), Modified corn starch, Custard powder (sugar, modified corn and/or tapioca starch, modified milk ingredients, corn syrup solids, sodium alginate, canola oil, calcium sulfate, flavour, beta carotene), Soybean oil, and canola oil and palm oil and modified palm oil margarine, Butter, Cream (cream, milk, dextrose, microcrystalline cellulose, locust bean gum, cellulose gum, carrageenan, polysorbate 80). Contains: Wheat, Soy, Milk, Egg. May contain: Sulphites, Tree nuts.
Allergens
Egg, Soy, Treenuts, Milk, Gluten, Sulfites
For the most accurate and up-to-date product information - including ingredients, nutrition, and allergens - please refer to the product packaging. Please note, that we're currently transitioning to new front-of-pack designs. During this time, you may see both old and new packaging in stores, which may display information differently. In case of any differences, the packaging should be considered the most reliable source.
Nutritional information
| Per Per 1/6 cake (78 g) | |
|---|---|
|
Calories 300 |
% Daily Value* |
| Fat 17 g | 23% |
|
Saturated
6
g
+ Trans 0.3 g |
32% |
| Carbohydrate 34 g | |
| Fibre 0 g | 0% |
| Sugars 25 g | 25% |
| Protein 2 g | |
| Cholesterol 50 mg | 17% |
| Sodium 150 mg | 7% |
| Potassium 75 mg | 2% |
| Calcium 40 mg | 3% |
| Iron 0.5 mg | 3% |
| * 5% or less is a little, 15% or more is a lot | |
For the most accurate and up-to-date product information - including ingredients, nutrition, and allergens - please refer to the product packaging. Please note, that we're currently transitioning to new front-of-pack designs. During this time, you may see both old and new packaging in stores, which may display information differently. In case of any differences, the packaging should be considered the most reliable source.
Cooking Instructions
THAW BEFORE SERVING.
- Thaw for 1 to 2 hours in refrigerator. Do not thaw at room temperature or in microwave.
- For optimal results, slice portions while still partially frozen.
- For a softer bite, remove cake from refrigerator 30 minutes prior to serving.
Store unused portions in refrigerator for a maximum of 5 days.
For the most accurate and up-to-date product information - including ingredients, nutrition, and allergens - please refer to the product packaging. Please note, that we're currently transitioning to new front-of-pack designs. During this time, you may see both old and new packaging in stores, which may display information differently. In case of any differences, the packaging should be considered the most reliable source.
Ingredients
Ingredients
Sugars (sugar, brown sugar, icing sugar, sweetened condensed milk), Cake mix (enriched wheat flour, modified milk ingredients, modified corn and/or tapioca starch, baking powder, salt, sugar, wheat starch, cellulose gum, guar gum, natural flavor), Glaze (sugar, soybean oil, whole milk powder, modified palm oil, soy lecithin, natural vanilla extract), Water, Liquid whole egg, Canola oil, Milk caramel (sugars [glucose, sugar], cream, milk, water, butter, salt, soy lecithin, natural vanilla flavor), Modified corn starch, Custard powder (sugar, modified corn and/or tapioca starch, modified milk ingredients, corn syrup solids, sodium alginate, canola oil, calcium sulfate, flavour, beta carotene), Soybean oil, and canola oil and palm oil and modified palm oil margarine, Butter, Cream (cream, milk, dextrose, microcrystalline cellulose, locust bean gum, cellulose gum, carrageenan, polysorbate 80). Contains: Wheat, Soy, Milk, Egg. May contain: Sulphites, Tree nuts.
Allergens
Egg, Soy, Treenuts, Milk, Gluten, Sulfites
For the most accurate and up-to-date product information - including ingredients, nutrition, and allergens - please refer to the product packaging. Please note, that we're currently transitioning to new front-of-pack designs. During this time, you may see both old and new packaging in stores, which may display information differently. In case of any differences, the packaging should be considered the most reliable source.
Nutritional information
| Per Per 1/6 cake (78 g) | |
|---|---|
|
Calories 300 |
% Daily Value* |
| Fat 17 g | 23% |
|
Saturated
6
g
+ Trans 0.3 g |
32% |
| Carbohydrate 34 g | |
| Fibre 0 g | 0% |
| Sugars 25 g | 25% |
| Protein 2 g | |
| Cholesterol 50 mg | 17% |
| Sodium 150 mg | 7% |
| Potassium 75 mg | 2% |
| Calcium 40 mg | 3% |
| Iron 0.5 mg | 3% |
| * 5% or less is a little, 15% or more is a lot | |
For the most accurate and up-to-date product information - including ingredients, nutrition, and allergens - please refer to the product packaging. Please note, that we're currently transitioning to new front-of-pack designs. During this time, you may see both old and new packaging in stores, which may display information differently. In case of any differences, the packaging should be considered the most reliable source.
Cooking Instructions
THAW BEFORE SERVING.
- Thaw for 1 to 2 hours in refrigerator. Do not thaw at room temperature or in microwave.
- For optimal results, slice portions while still partially frozen.
- For a softer bite, remove cake from refrigerator 30 minutes prior to serving.
Store unused portions in refrigerator for a maximum of 5 days.
For the most accurate and up-to-date product information - including ingredients, nutrition, and allergens - please refer to the product packaging. Please note, that we're currently transitioning to new front-of-pack designs. During this time, you may see both old and new packaging in stores, which may display information differently. In case of any differences, the packaging should be considered the most reliable source.
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