|Serving Size: 2" x 4 1/2" Pc. (11g dry)|
|Servings Per Container: 12|
|Amount Per Serving||% DV *|
|Calories from Fat||2|
* % Daily Value (DV) is based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.
† Daily Value (DV) not established.
Whey protein, low glycemic monosaccharide, dried egg whites, cocoa powder, soy lecithin, dehulled soy beans, baking soda, corn starch, vegetable fiber, bicarbonate of soda, low glycemic fruit concentrate, vanilla bean extract, calcium sulfate, sodium aluminum sulfate, acid phosphate of calcium, silica.
Move oven rack to center & preheat to 350 degrees. You will need 3oz of UNSWEETENED baker chocolate, 2 sticks of butter, 4 eggs and 2/3 cup of water. Melt 3 oz of UNSWEETENED bakers chocolate together with 2 sticks (1cup) butter and add to mix along with 4 eggs and 2/3 cup water. Stir with whip or spoon 1-2 minutes until well mixed and spoon evenly into greased 9 inch x 13 inch pan.Bake at 350 degrees for 18 minutes. Do NOT overbake or cake will be dry. Ovens may vary. NOTE: Cake is done when toothpick inserted in the center of the cake comes out clean, Cut into 2 inch x 4 1/2 inch pieces. Refrigerate leftovers up to 1 week or freeze for up to 6 weeks.