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Nutrition Report

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MAPLE WALNUT LAYER CAKE

Nutrition Facts

Serving Size 1 SLICE

Calories 668

Calories from Fat - - -


*Percent Daily Values (DV)
are based on a 2,000
calorie diet.


Amount/Serving %DV* Amount/Serving %DV*
Total Fat 44.2g 111% Tot. Carb. 68.1g 52%
Sat. Fat 13.4g 50% Dietary Fiber 0.7g 2%
Trans Fat 0.3g   Sugars 35.6g  
Cholesterol 104.8mg   Protein 6g  
Sodium 160.4mg 12%    
  • Protein   11%
  • Fat   111%
  • Carbohydrates   52%
  • Calcium  
  • Cholesterol  
  • Trans Fatty Acid  
  • Calories   28%
  • Total Sugars   27%
  • Dietary Fiber   2%
  • Iron  
  • Saturated Fat   50%
  • Sodium   12%
  • Mono Fat  
  • Poly Fat  

INGREDIENTS:  CAKE LAYER MAPLE WALNUT ( CAKE PUDDING BASIC (WATER FRESH, WHOLE FROZEN EGGS, VANILLA PUDDING CAKE MIX (SUGAR, MODIFIED CORN STARCH, WHEY (MILK), WHEAT GLUTEN, SALT, SODIUM ALUMINUM PHOSPHATE, SOYBEAN OIL, SODIUM BICARBONATE AND 2% OR LESS OF EACH OF THE FOLLOWING: PROPYLENE GLYCOL ESTERS OF FATTY ACIDS, MONO- AND DIGLYCERIDES, DIACETYL TARTARIC ACID ESTERS OF MONO-DIGLYCERIDES (DATEM), ARTIFICIAL FLAVOR ), CAKE FLOUR PURASNOW (ENRICHED FLOUR BLEACHED (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID)), COTTONSEED OIL, SUGAR GRANULATED), ICING BUTTER CREAM (SUGAR GRANULATED, SWEETEX SHORTENING (HIGH OLEIC SOYBEAN OIL, HYDROGENATED SOYBEAN OIL, HYDROGENATED COTTONSEED OIL, MONO AND DIGLYCERIDES), SWEET BUTTER (CREAM, SALT), WATER FRESH, WHIPPING EGG WHITES (EGG WHITES, GUAR GUM, TRIETHYLCITRATE), LIGHT CORN SYRUP), WALNUT PIECES, MAPLE FLAVORING (NATURAL AND ARTIFICIAL FLAVORING) PRODUCED IN A FACILITY THAT ALSO USES PEANUTS)

* Consumer Responsibility *
Ingredients and nutritional content may vary. Manufacturers may change their product formulation or consistency of ingredients without our knowledge, and product availability may fluctuate. While we make every effort to identify ingredients, we cannot assure against these contingencies. Therefore, it is ultimately the responsibility of the consumer to judge whether or not to question ingredients or choose to eat selected foods. Food-allergic guests and those with specific concerns should speak with a dining services manager for individualized assistance. Please note that all ingredients and food items are subject to allergen cross contact. Contact the Nutritionists at peggyp@dining.rutgers.edu or marina.vineis@dining.rutgers.edu

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