12 oz pkg
8 servings per container
Sugar, Potato Starch, Matzo Meal (Passover Wheat Flour & Water), Olive Oil, Monocalcium Phosphate, Invert Sugar, Natural Cocoa, Salt, Sodium Bicarbonate, Cellulose Gum, Natural Flavor.
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Streit's® Homestyle Vanilla Cake Mix. Since 1925. It’s good, I can’t believe it’s for Passover. Gourmet. Eco friendly. No pan included. With chocolate frosting mix. Use 3 boxes to make layer cake. Kosher for Passover and all year round parve. Serving suggestion. Net Wt. 12 oz (340 g). The taste of a memory. In 1925 Aron Streit opened his first matzo bakery. That was on Rivington Street in Manhattan's Lower East Side, a place that would become as famous for its food as for its Yiddish theater. A tasty kugel, a hearty soup, a delicious matzo ball. People who lived there shared more than dreams of a better life in America -they shared their family's treasured recipes. Around the holidays, food was even more important. Just the right potato lathes were needed for Chanukah, the right kind of matzo on Passover. The Streit's family still shares Aron's vision: to bring you wholesome Jewish food that takes you back to your childhood and connects you with your past. Kosher for Passover and all year round parve. Under the supervision of Rabbi M. Soloveichik. KOF K #1944. Product of USA. Streit's. The taste of a memory. For more recipes, visit our website at www.streitsmatzos.com.
You will need: Single Layer Cake & Cup Cakes. A round baking pan (8 or 9 inch) or cup cake pan. 2 Large eggs. 1/4 Cup oil. 1/4 Cup water. Frosting. 1 Tablespoon hot water. 2 Tablespoons butter or margarine. Double layer cake. 3 Boxes of cake mix. 2 Round baking pans (8 or 9 inch). 6 Large eggs. 3/4 Cup oil. 1/4 Cup water. Frosting for double layer. 3 Tablespoon hot water. 6 Tablespoons butter or margarine. Single layer cake & cup cakes. 1. Pre-heat oven to 350°F for shiny metal or glass pans, 325°F for dark or non-stick pans. 2. Empty contents of bag marked "CAKE" into a mixing bowl. (For double layer empty 3 bags marked "CAKE.") 3. Break two large eggs into mixing bowl, 1/4 cup oil, and 1/4 cup of water. (For double layer break 6 eggs, 1/4 cup oil, and 3/4 cup water.) 4. Mix for 1 minute on low speed, and 4 minutes on medium speed with electric mixer. 5. Pour batter into baking pan (2 pans if making double layers) after lightly greasing. 8 inch pans - 30 to 35 minutes. 9 inch pans - 25 to 30 minutes. Note: if using dark or non-stick pans add 3 to 5 minutes. For cup cakes fill muffin pan 1/2 full after lining with baking cups. Bake for 30 to 35 minutes. Cakes are done when toothpicks inserted in center comes out clean. 6. Cool completely in pan before removing and frosting. Frosting For Single Layer & Cup Cakes. 1. Empty contents of bag marked "FROST" into a mixing bowl. (For double layer empty 3 bags marked "FROST" into a mixing bowl.) 2. Add 1 tablespoon of hot water and mix 1 minute. (For double layer use 3 tablespoons of hot water.) 3. Add 2 tablespoons of room temperature butter or margarine and continue mixing until smooth (For double layer use 6 tablespoons of the butter or margarine.) 4. Evenly spread over top of cooled cake or cup cakes. (For double layer evenly spread over first layer cake, and place second layer on top. Evenly spread remaining frosting on top and sides.).
Aron Streit Inc.
171 Rt. 303 Orangeburg, NY 10962