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Boston Cream Fudge Cake 8 inch 1 layer - Each
| Nutrition Facts | ||
| ||
| Amount per serving Calories260 | ||
| % Daily Value*The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
| Total Fat of 8 G daily value 10 percentincludes Saturated Fat of 2 G daily value10percent, includes Trans Fat of 0 G | ||
| Cholesterol 6 MG daily value2percent, | ||
| Sodium 250 MG daily value11percent, | ||
| Total Carbohydrate of 45 G daily value 16 percentincludes Dietary Fiber of 0 G daily value0percent, includes Total Sugars of 35 G daily value70percent, | ||
| Protein 0 G daily value0percent, | ||
| Calcium 15 MG Daily Value 13% | ||
| Iron 0 MG Daily Value 0% | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Ingredients: Sugar,Water,Enriched Bleached Wheat Flour (wheat Flour,Niacin,Reduced Iron,Thiamine Mononitrate,Riboflavin,Folic Acid),Modified Cornstarch,Dextrose,Shortening (palm Oil,Canola Oil,Soybean Oil With Mono-,Di- Glycerides,Polysorbate 60,Tbhq,Citric Acid [to Help Protect Flavor]),Contains 2% Or Less: Artificial Flavor,Ascorbic Acid,Citric Acid,Cocoa,Cocoa Alkali Processed,Corn Syrup,Disodium Phosphate,Eggs,Guar Gum,High Fructose Corn Syrup,Leavening (sodium Acid Pyrophosphate,Baking Soda,Monocalcium Phosphate),Modified Food Starch,Mono- & Diglycerides,Natural & Artificial Flavor,Phosphoric Acid,Polysorbate 60,Potassium Sorbate (preservative),Propylene Glycol Mono- & Diesters Of Fats And Fatty Acids,Salt,Sodium Caseinate,Sodium Stearoyl Lactylate,Soy Lecithin,Soybean Oil,Titanium Dioxide,Wheat Starch,Whey,Xanthan Gum,Yellow 5 & 6##tdmk## **contains:egg,Milk,Soy And Wheat.**may Contain Sesame And Treenuts. #contains Bioengineered Food Ingredients#
Warning
May contain Sesame, Contains Soy, May Contain Tree Nuts, Contains Milk, Contains Eggs, Contains Wheat, Contains Bio Engineering Ingredients
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