Chocolate Pound Cake

Nutrition Facts

Serving Size 1 SLICE

Calories 360

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 15.4g

24%

Sat. Fat 9.1g

- - -%

Trans Fat 0.5g

Cholesterol 98.6mg

- - -%

Sodium 185.6mg

Amount/Serving

%DV*

Tot. Carb. 52.9g

16%

Dietary Fiber 2.7g

Sugars 35.3g

Includes 0g Added Sugars

Protein 5.7g

Vitamin D - 0.6mcg - 0%

Calcium - 29mg - 3%

Iron - 2.2mg - 27%

Potassium - 160.2mg - 3%

INGREDIENTS: Chocolate Pound Cake (SUGAR (sugar), EGGS (whole egg, citric acid, 0.15% water added as a carrier for citric acid. citric acid added to preserve color. contains: eggs ), FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), Chocolate Mirror Glaze (CONFECTIONERS SUGAR (sugar, cornstarch ), CORN SYRUP (corn syrup, high fructose corn syrup, water, salt, natural and artificial vanilla flavor), UNSWEETENED CHOCOLATE (cocoa mass (97.5%), sugar (<2.5%) Made in a facility that also processes: milk and milk products, nuts and nut products and peanuts and peanut products. ), WATER, UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk)), COCOA (cocoa, silicon dioxide (free-flow agent). ), WATER, COLUMBIAN COFFEE EXTRACT (coffee extract made from 100% Columbian coffee ), VANILLA EXTRACT (Water, alcohol, corn syrup and vanilla bean extractive.), KOSHER SALT (salt, yellow prussiate of soda), BAKING POWDER (baking soda (for leavening), cornstarch, sodium bicarbonate, sodium aluminum sulfate (for leavening), calcium sulfate, monocalcium phosphate (for leavening). ), BAKING SODA (sodium bicarbonate), BAKING SPRAY (soybean oil, phosphated mono and diglycerides, calcium carbonate, silicon dioxide, canola oil, water also contains propellant to dispense spray))

ALLERGENS: Milk, Eggs, Tree Nuts, Peanuts, 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.