Cream Cheese Chocolate Cake

Nutrition Facts
Serving Size 1 each
Calories 215
    Calories from Fat 4.5

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet. 		Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 10g
25%
Tot. Carb. 30.5g
23%
  Sat. Fat 3.3g
12%
  Dietary Fiber 1.1g
3%
  Trans Fat 0.1g
 
  Sugars 19.2g
 
Cholesterol 34.9mg
 
Protein 3.4g
 
Sodium 267.8mg
18%
 
 
Protein   6%
  • Carbohydrates   23%
  • Total Sugars  
  • Fat   25%
    • Vitamin D - mcg   0%
  • Added Sugar   9%
  • Calories   9%
  • Sodium   18%
    • Calcium   2%
  • Iron   10%
  • Potassium   3%
    • INGREDIENTS:  CHOCOLATE CAKE MIX (sugar, enriched wheat flour bleached (flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid),cocoa processed with alkali, egg whites, soybean oil, propylene glycol mono- and diesters of fatty acids,leavening (baking soda, sodium acid pyrophosphate, sodium aluminum phosphate, monocalcium phosphate),contains 2% or less of: caramel color, cellulose gum, dextrose, egg yolks, food starch-modified, mono- anddiglycerides, natural and artificial flavor, nonfat milk, polysorbate 60, red 40, salt, sorbitan monostearate,soy lecithin, sulfites, xanthan gum.), WATER (water), CREAM CHEESE (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum), CANOLA OIL (canola oil), OLD FASHIONED DONUT GLAZE (liquid sucrose, powdered sugar, maltodextrin, water, contains 2% or less of: agar-agar, artificial flavor, carob bean gum, citric acid, mono and diglycerides, palm oil, preservative (potassium sorbate), soy lecithin, sugar), SUGAR (sugar), WHOLE EGG MIXTURE (whole eggs, citric acid (to preserve color), (0.15% water added as a carrier for citric acid)), KOKO BITS (sugar, partially hydrogenated palm kernel oil, cocoa, cocoa processed with alkali, dextrose, nonfat dry milk and soy lecithin as an emulsifier ), WHOLE EGG MIXTURE (whole eggs, citric acid (to preserve color), (0.15% water added as a carrier for citric acid))
    ALLERGENS:  Milk, Eggs, Wheat, Soybeans
    Notice to Customers: Nutrition information is approximate; based on product and recipe data. Variations may occur as the manufacturers may change the ingredients and nutritional content of its food products without our knowledge, we cannot guarantee the accuracy of the nutritional value and contents of each food item. Cooking Spray: NDSU Dining uses a nonstick cooking spray to prevent foods from sticking during cooking and baking. This spray contains sunflower oil and canola oil. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for additional information and/or support. Fried Foods: Please note that deep fryers are used to cook many foods that may contain food allergens and/or meat products including (but not limited to) milk, eggs, fish, shellfish, soy, wheat and gluten. Students and guests with severe allergies or specific dietary needs should exercise caution when choosing to eat deep fried foods due to the high risk of cross contact. Baked Goods: NDSU Dining uses a centralized production bakery that bakes food containing major food allergens including (but not limited to) milk, eggs, soy, wheat, peanuts, and tree nuts. Students and guests with severe allergies should exercise caution when choosing to eat foods from the bakery due to the high risk of allergen cross contact. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu for questions regarding baked goods. Preparation Methods: NDSU Dining prepares food using a variety of methods including, but not limited to, cooking, steaming, sautéing, and smoking. Please contact Dining Services at 701-231-7222 or email ndsu.dining.diet@ndsu.edu if you have any questions or concerns about how a specific food is prepared.