SALVADORIAN CAKE

INGREDIENTS: UNBLEACHED WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID,  ASCORBIC ACID ADDED AS A DOUGH CONDITIONER ENZYMES ADDED FOR IMPROVED BAKING,  MARGARINE PALM OIL, WATER  SALT, CONTAINS LESS THAN 2% OF VEGETABLE MONO & DIGLYCERIDES, WHEY SOLIDS (MILK), SODIUM BENZOATE (A PRESERVATIVE), NATURAL & ARTIFICIAL FLAVOR, CITRIC ACID, BETA CAROTENE (COLOR), VITAMIN A , PALMITATE ADDED,  SWEET CONDENSE MILK ( SKIM MILK, SUGAR, PALM OIL,) SOUR CREAM CONTAINS MILK GRADE A PASTEURIZED, RICE FLOUR, IMPORTED PARMESAN CHEESE  IMPORTED PASTEURIZED: (PASTEURIZED) PART-SKIM COW’S MILK, CHEESE CULTURES, SALT, ENZYMES), PARMESAN STYLE CHEESE:  (CORN STARCH, WATER, PALM OIL, CELLULOSE, SALT, NATURAL FLAVOR, CASEINATE, SORBIC ACID (AS A PRESERVATIVE), ANNATO), POWDERED CELLULOSE ADDED TO PREVENT CAKING, NATAMYCIN (A NATURAL MOLD INHIBITOR ), CREAM CREESE PASTEURIZED  MILK AND  CREAM CHEESE CULTURE, SALT, GUAR GUM, CAROB BEAN GUM, XANTHAN GUM,  NO STICK PAN COATING SOYBEAN OIL, SOY LECITHIN, PROPELLANTS (ISOBUTANO, PROPANE), TBHQ AND SESAME SEEDS