Boston Creme Pie

Nutrition Facts

Serving Size 1 PIECE
Calories 436
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 16.5g
25%
Sat. Fat 4g
- - -%
Trans Fat 0g
Cholesterol 31.5mg
- - -%
Sodium 508.9mg
22%
Tot. Carb. 69.3g
21%
Dietary Fiber 0.6g
2%
Sugars 38.5g
   Includes 0g Added Sugars
0%
Protein 4.5g
Vitamin D - 0mcg - 0%
Calcium - 71.6mg - 7%
Iron - 1.8mg - 23%
Potassium - 2.9mg - 0%
INGREDIENTS: Boston Creme Pie (Yellow Cake (YELLOW CAKE MIX (sugar, enriched flour bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), egg white, soybean oil, palm oil, egg yolk with sodium silicoaluminate, nonfat milk. contains 2% or less of: leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), dextrose, modified tapioca starch, salt, propylene glycol mono and diesters, sorbitan monostearate, tetrasodium pyrophosphate, xanthan gum, sodium stearoyl lactylate, polysorbate 60, mono and diglycerides, calcium acetate, guar gum, cellulose gum, artificial flavor, yellow 5, red 40, soy flour), WATER, CANOLA OIL (canola oil. ), BAKING SPRAY (soybean oil, phosphated mono and diglycerides, calcium carbonate, silicon dioxide, canola oil, water also contains propellant to dispense spray)), BAVARIAN CREAM (water, sugar, modified food starch (corn), contains 2% or less of each of the following: vegetable shortening (palm oil), salt, natural and artificial flavors, agar, titanium dioxide (color), sorbic acid, yellow 5, yellow 6, citric acid.), Fudge Icing (CONFECTIONERS SUGAR (sugar, cornstarch), ICING BASE (sugar, water, corn syrup contains no major food allergens. ), FUDGE ICING (cocoa, corn syrup solids, vegetable shortening (palm oil), soybean oil, contains 2% or less of each of the following: soy lecithin, salt, artificial flavor ), SUGAR (sugar), WATER, TRANSFAT FREE SHORTENING ( palm oil, soybean oil, hydrogenated soybean oil), KOSHER SALT (salt, yellow prussiate of soda)))
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.