S'mores Cake

Nutrition Facts

Serving Size 1 SLICE

Calories 655

Calories from Fat 19

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

Amount/Serving

%DV*

Total Fat 33g

51%

Sat. Fat 13.3g

- - -%

Trans Fat 0.7g

Cholesterol 66.2mg

- - -%

Sodium 478.3mg

21%

Amount/Serving

%DV*

Tot. Carb. 87.6g

27%

Dietary Fiber 1.5g

Sugars 59.2g

Includes 19g Added Sugars

Protein 4.4g

Vitamin D - 0.3mcg - 0%

Calcium - 109.7mg - 11%

Iron - 2.1mg - 26%

Potassium - 106.3mg - 2%

INGREDIENTS: S'mores Cake (Chocolate Cake Layer (Devils Food Cake Batter (DEVILS FOOD CAKE MIX (sugar, enriched flour bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), cocoa processed with alkali, soybean oil, palm oil, egg white, eggs with sodium silicoaluminate, leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), carob powder, dextrose, modified corn starch, propylene glycol mono and diesters, salt, sorbitan monostearate, nonfat ilk, maltodextrin, natural and artificial flavor, dicalcium phosphate, tetrasodium pyrophosphate, xanthan gum, polysorbate 60, mono and diglycerides, calcium acetate, guar gum, cellulose gum, red 40, soy flour), WATER, CANOLA OIL (canola oil. ), WATER, WATER), BAKING SPRAY (soybean oil, phosphated mono and diglycerides, calcium carbonate, silicon dioxide, canola oil, water also contains propellant to dispense spray)), Marshmallow Icing (MARSHMALLOW CREAM TOPPING (corn syrup, sugar, water, egg whites, cream of tartar, xanthan gum Contains: egg ), CONFECTIONERS SUGAR (sugar, cornstarch), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk)), MARSHMALLOWS (corn syrup, sugar, modified cornstarch, dextrose, water, contains less than 2% of gelatin, tetrasodium pyrophosphate (whipping aid), natural and artificial flavor, blue 1. ))

ALLERGENS: Milk, Eggs, Wheat, Soybeans, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.