Cake Mixes: Whole Grain Rich and Complete
Bernard Fruited Cake Mixes are made with 51% Whole Wheat Flour and Enriched Wheat Flour, fully satisfying the Whole Grain Rich requirement of the National School Lunch and Breakfast Programs. We use Extra Fine White Whole Wheat Flour to preserve the light color and delicate cake qualities in these products. The result is that at 51%, the presence of whole wheat is virtually undetectable. Our Applesauce Cake Mix contains low moisture apple pieces and the Blueberry Cake and Muffin Mix contains blueberry flavored bits. Both make excellent muffins as well as cakes. Additional fruit may be added.
Don’t forget to use one of our three Bernard complete Frosting mixes, or your favorite flavor of Bernard Bavarian Crème as your cake or cupcake topping!
The Nutrition Information panel below shows the USDA required serving size of 78 g per serving, 42 (3.7” x 3” square, cut sheet pan 7 slices by 6 slices) per sheet pan providing 1 Grain Ounce Equivalent.
Also shown below is Nutritional Information for more practical serving sizes of 70 cuts (2.6” X 2.57”, cut sheet pan 10 slices by 7 slices) or 80 cuts (2.6” X 2.25”, cut sheet pan 10 slices by 8 slices) per sheet pan. Both of these serving sizes provide ½ Grain Ounce Equivalent.
|
|
|
|
| Nutritional Information | |||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Product | Serving Size Prepared | Cal | Pro g | Fat g | Sat Fat g | Trans Fat g | Carb g | Sugar g | Fiber g | Chol mg | Ca mg | Fe mg | Na mg | Vit.C mg | Vit.A IU | ||
| ABBREVIATIONS: Cal = Calories; Pro = Protein; Sat. Fat = Saturated Fat; Trans Fat = Trans Fatty Acid; Carb = Carbohydrates; Chol = Cholesterol; Ca = Calcium; Fe = Iron; Na = Sodium; Vit. C = Vitamin C; Vit. A = Vitamin A |
|||||||||||||||||
|
Devi's Food Cake Mix |
78 g = 42 cuts | 220 | 4 | 7 | 3.5 | 0 | 38 | 21 | 2 | 30 | 20 | 1.8 | 410 | 0 | 100 | ||
| 32 g = 70 cuts | 95 | 1.5 | 3 | 1.5 | 0 | 16 | 9 | 1 | 15 | 10 | 0.7 | 170 | 0 | 50 | |||
| 28 g = 80 cuts | 80 | 1.5 | 2.5 | 1.5 | 0 | 14 | 8 | 1 | 10 | 7 | 0.6 | 150 | 0 | 40 | |||
| Gingerbread Cake Mix | 78 g = 42 cuts | 210 | 3 | 3 | 1.5 | 0 | 43 | 22 | 2 | 10 | 70 | 1.8 | 170 | 0 | 0 | ||
| 32 g = 72 cuts | 95 | 2 | 3 | 1.5 | 0 | 15 | 7 | <1 | 15 | 20 | 0.6 | 140 | 0 | 0 | |||
| 28 g = 80 cuts | 85 | 1.5 | 1.5 | 0.5 | 0 | 18 | 9 | 1 | 5 | 30 | 0.7 | 70 | 0 | 0 | |||
|
White Cake Mix |
72 g = 42 cuts | 230 | 4 | 6 | 3 | 0 | 40 | 23 | 1 | 0 | 30 | 1.1 | 320 | 0 | 0 | ||
| 32 g = 70 cuts | 95 | 1.5 | 2.5 | 1.5 | 0 | 16 | 9 | <1 | 0 | 1.5 | 0.5 | 130 | 0 | 0 | |||
| 28 g = 80 cuts | 80 | 1.5 | 2 | 1 | 0 | 14 | 8 | <1 | 0 | 10 | 0.4 | 115 | 0 | 0 | |||
| Yellow Cake Mix | 78 g = 42 cuts | 230 | 4 | 7 | 3.5 | 0 | 38 | 22 | 1 | 40 | 30 | 1.4 | 350 | 0 | 0 | ||
| 32 g = 70 cuts | 95 | 1.5 | 3 | 1.5 | 0 | 16 | 9 | <1 | 15 | 15 | 0.6 | 140 | 0 | 0 | |||
| 28 g = 80 cuts | 85 | 1.5 | 2.5 | 1.5 | 0 | 14 | 8 | <1 | 15 | 10 | 0.5 | 120 | 0 | 0 | |||