There are 160 calories in one serve of Hill Country Fare Lemon Moist Cake Mix, 16.5 oz. Use the Nutrition Facts table below to see calories and nutrient values for per 100 gram and other weight quantities.
Nutrition Facts
Amount Per Selected Weight
-
Calories
410
-
Total Fat (g)
8 -
Saturated Fat (g)
4 -
Kilojoules
1715 -
Sodium (mg)
641 -
Alcohol (g)
0 -
Cholesterol (mg)
0 -
Total Carbohydrate (g)
79 -
Dietary Fiber (g)
0 -
Sugars (g)
41 -
Protein (g)
3
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Food Details
One serve of Hill Country Fare Lemon Moist Cake Mix, 16.5 oz is 1/12 PACKAGE (39 grams) and contains 160 calories, 3g fat, 31g carbohydrates, and 1 grams of protein.
Take your family back to simpler times with our Hill Country Fare Moist Cake Mixes! This naturally and artificially flavored lemon cake is easy to prepare, all you need is water, eggs and oil to create a cake sure to please.
Hill Country Fare Lemon Moist Cake Mix, 16.5 oz Ingredients
ENRICHED BLEACHED FLOUR (BLEACHED WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, VEGETABLE SHORTENING ([CONTAINS ONE OR MORE OF: PALM OIL AND/OR SOYBEAN OIL], PROPYLENE GLYCOL MONO- AND DIESTERS OF FATTY ACIDS, MONO- AND DIGLYCERIDES, SOY LECITHIN, CITRIC ACID [PRESERVATIVE]), LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE), MODIFIED CORN STARCH, CONTAINS 2% OR LESS OF: DEXTROSE, SALT, WHEAT STARCH, NATURAL AND ARTIFICIAL FLAVOR, CELLULOSE GUM, GUAR GUM, YELLOW 5, YELLOW 6.
Other Info
Hill Country Fare Lemon Moist Cake Mix, 16.5 oz has 12 servings per pack. YOU WILL NEED: 1 CUP WATER | 3 EGGS | 1/3 CUP OIL 1. Preheat oven to 350’F for metal and glass pans, 325’F for dark or coated pans. Generously grease pans and dust with flour. 2. Combine: CAKE MIX, 1 cup WATER, 3 EGGS and 1/3 cup OIL in large mixing bowl at low speed until moistened. Beat 2 minutes at medium speed or 450 strokes by hand. Pour batter into pans. 3. Bake at 350’F until done. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. Do not test for doneness by touching with finger. Cool cake in pan 10 to 20 minutes (tube pan 25 min.). Remove from pan and cool top side up. Frost when completely cooled. Store loosely covered. Two 8″ round layers 28-32 minutes Two 9″ round layers 24-28 minutes One 13″x9″ pan 28-32 minutes One 10″ or fluted tube pan 33-38 minutes 24 cupcakes (fill 1/2 full) 14-18 minutes RECIPE SUGGESTIONS: LEMONADE CAKE Prep Time: 15 minutes Bake Time: 20 minutes Chill Time: 120 minutes You Will Need: 1 box HILL COUNTRY FARE LEMON CAKE MIX 1 can (6 oz) FROZEN LEMONADE CONCENTRATE, thawed 3/4 cup POWDERED SUGAR 8 oz COOL WHIP 1. Preheat oven to 350’F (325’F for dark or nonstick). 2. Prepare cake as directed on box for 13×9-inch pan. Cool 15 minutes. 3. Poke holes 1 inch apart in top of cake using handle from wooden spoon. 4. Mix lemonade concentrate with powdered sugar and drizzle mixture evenly over top of cake. Run knife around side of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. 5. Spread cool whip over cake. Serve.
DO NOT CONSUME/EAT RAW BATTER. KEEP IN A COOL, DRY PLACE. Contains: WHEAT, SOY MANUFACTURED IN A FACILITY THAT PROCESSES MILK, EGGS, WALNUTS, PEANUTS
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