|Serving Size: 2" X 4 1/2 " Pc. (13g dry)|
|Servings Per Container: 12|
|Amount Per Serving||% DV *|
|Calories from Fat||11|
* % 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 isolate, almonds, low glycemic monosaccharide, dried egg whites, 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 3 eggs, 1-1/2 sticks of melted butter, 1/3 cups of cream, and 1/4 cup of water. Coat a 9 inch x 13 inch baking pan with cooking spray. Melt butter. Combine bag contents and all ingredients, above, in a medium/large mixing bowl.Beat for 1-2 minutes, or until smooth and creamy, using whip, spoon, or electric mixer on medium setting. Bake 15-17 minutes. Cake is done when toothpick inserted in thew center comes out clean. Do not overbake. Ovens may vary. Cake will cool to 1 inch high. Cut into 2 inch x 4 1/2 inch pieces. Refrigerate leftovers up to 1 week or freeze for up to 6 weeks. Note: for layer cake, bake in two layer cake pans or cut cake in half (stack) and frost with Dixie's Whip It Up Frosting Mix.