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Ready To Bake Lava Cake Salted Butter Caramel - 1.21 Lb
Lava Cake, Salted Butter Caramel
No additional ingredients needed. 1. Pour. 2. Bake. 3. Cool. 8/10 pieces. Classic French recipe. Ready to bake! Finally an easy way to bake dessert! Pour, bake and enjoy, so quick, no ingredients to be added. Ready to bake, can be stored for months in your cupboard and be ready in a few minutes when your family is expecting a delicious dessert, or in need of an afternoon snack after a long day outdoors. Ready to bake, the best kitchen helper. www.prepat33.fr. Product of France.
Ingredients
|
Serving Size: 1serving Servings Per Container: |
||
| Calories | Amount Per Serving
302 |
% Daily Value |
|---|---|---|
| Calories From Fat | Amount Per serving 142 | |
| Total Fat | Amount Per serving 15.8g | 24% |
| Saturated Fat | Amount Per serving 2.4g | 12% |
| Trans Fat | Amount Per serving 0g | |
| Polyunsaturated Fat | Amount Per serving (-) | |
| Monounsaturated Fat | Amount Per serving (-) | |
| Cholesterol | Amount Per serving 70mg | 23% |
| Sodium | Amount Per serving 200mg | 7% |
| Total Carbohydrate | Amount Per serving 35.9g | 12% |
| Dietary Fiber | Amount Per serving 0.4g | 2% |
| Sugars | Amount Per serving 24.2g | |
| Protein | Amount Per serving 3.8g | 8% |
| Vitamin A | (-) | |
| Vitamin C | (-) | |
| Calcium | (-) | |
| Iron | (-) | |
Whole Eggs, Sugar, Canola Oil, Wheat Flour, Salted Butter Caramel (Glucose Syrup, Sugar, Butter, Water, Cream, Salt from Guerande), White Chocolate (Sugar, Cocoa Butter, Powdered Milk, Nonfat Milk Powder, Whey), Glycerol and Xanthan Gum (Stabilizers), Caramel Glaze (Sugar, Glucose Syrup, Water), Flavorings, Mono- and Diglycerides of Fatty Acids (Emulsifier), Caramel Coloring, Salt, Potassium Sorbate (Preservative).
Product Attributes
Warning
Contains: Contains eggs, wheat, milk, wheat. May contain traces of soy.
Directions
1. Pour: Preheat oven to 400 degrees F for 10 to 15 minutes. Empty the contents of the packet into in 8 inch square non stick baking pan or in a muffin tin (8). Squeeze the packet well, pressing from bottom to top until packet is completely empty. 2. Bake: Bake in a conventional oven for 8 to 10 minutes for individual muffin tin or 10 to 13 minutes for square baking pan. Check for doneness by inserting toothpick into the center of the cake. If toothpick comes out nearly clean, cake is done. 3. Let it rest and enjoy while still warm. Before opening store at room temperature, away from direct heat. After opening, batter will keep in refrigerator for 24 hours.
About the Producer
PREPAT 33
Disclaimer
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