S'mores Cake

Nutrition Facts

Serving Size 1 SLICE

Calories 773

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 36.4g

56%

Sat. Fat 22.6g

- - -%

Trans Fat 1.4g

Cholesterol 129.4mg

- - -%

Sodium 293.3mg

13%

Amount/Serving

%DV*

Tot. Carb. 111.8g

34%

Dietary Fiber 2.6g

Sugars 77.5g

Includes 0g Added Sugars

Protein 5.5g

Vitamin D - 0.9mcg - 0%

Calcium - 56.5mg - 6%

Iron - 2.8mg - 35%

Potassium - 173mg - 4%

INGREDIENTS: S'mores Cake (High Ratio Chocolate Cake (SUGAR (sugar), CAKE FLOUR (enriched flour bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid).), WATER, UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), HALF & HALF CREAM (milk, cream (milk), contains less than 1% of: sodium citrate, disodium phosphate. contains: milk.), EGGS (whole egg, citric acid, 0.15% water added as a carrier for citric acid. citric acid added to preserve color. contains: eggs ), CANOLA OIL (canola oil. ), COCOA (cocoa, silicon dioxide (free-flow agent). ), BAKING SODA (sodium bicarbonate), VANILLA EXTRACT (Water, alcohol, corn syrup and vanilla bean extractive.), MEYER LEMON JUICE (meyer lemon juice and lemon juice, natural flavors)), 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.