Zero trans fat. Since 1978. Cake company. Red velvet. The red velvet cake was born during World War II. Due to the rationing of sugar, bakers used alternatives such as boiled beets are no longer used, the red velvet cake lives on. The lovely combination of the rich and smooth cake with a hint of chocolate and the decadence of the cream cheese icing is what makes the red velvet cake so delightful. Enjoy, Edda. Vacuum-packed for maximum freshness. www.eddasbundtcakes.com.

Cake Ingredients: Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Enzyme, Folic Acid), Sugar, Egg, Oil, Buttermilk, Water, Unsweetened Cocoa, Baking Soda, Vinegar, Vanilla, Salt, Sodium Benzoate, Enzymes, Sodium Bicarbonate, Potassium Sorbate (Preservative), Citric Acid, FD&C Certified Colors Including Red40, Cream Cheese Icing Ingredients: Sugar, Cream Cheese (Pasteurized Milk and Cream, Cheese Culture, Carob Bean Gum) Vegetable Shortening (Palm Oil, Canola Oil, Mono and Diglycerides) Dextrose, Salt, Contains 2% or Less of: Cream Cheese Powder (Cream Cheese Solids [Cream, Nonfat Milk, Sodium Alginate, Lactic Acid], Corn Syrup Solids, Sodium Caseinate [Milk] Corn Starch, Soy Oil, Natural Flavor, Artificial Color, Benzoic Acid (Polysorbate 60, Propyl Gallate (Antioxidant), Beta Carotene.