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Betty Crocker Cake Mix Super Moist Favorites Butter Recipe Yellow - 15.25 Oz
Cake Mix, Butter Recipe Yellow
Per 1/10 Package: 160 calories; 1g sat fat (4% DV); 310mg sodium (13% DV); 19g total sugars. See nutrition facts for as prepared information. Partially produced with genetic engineering. Bowl to oven in minutes! Thank you for welcoming us into your home. We hope what's inside this box helps you bring more love to your table. Cordially yours, Betty Crocker. he Red Spoon Promise: The red spoon is my promise of great taste, quality and convenience. This is a product you and your family will enjoy. I guarantee it. how2recycle.info. www.BettyCrocker.com. 1-800-446-1898; Mon.-Fri. 7:30 a.m. - 5:30 p.m CST. Learn more at Ask.GeneralMills.com. Bring a weeknight wow to your dinner table! Betty Crocker butter recipe yellow cake + Betty Crocker milk chocolate frosting + crushed chocolate chip cookies = milk & cookies cake Makes a 13 Inches x 9 Inches sheet cake. 100% recycled paperboard. how2recycle.info. Carbohydrate Choices: 2-1/2.
|Serving size||0.1 each|
|Servings Per Container||10|
|Amount Per Serving||(+)|
|Calories from Fat||0||0|
|% Daily Value*|
|Total Fat 1.5g||2%||12%|
|Saturated Fat 1g||4%||26%|
|Trans Fat 0g|
|Total Carbohydrate 36g||13%||13%|
|Dietary Fiber 0g||0%||0%|
|(-) Information is currently not available for this nutrient.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**.|
|** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA.|
|Total Fat||Less than||65g||80g|
|Sat. Fat||Less than||20g||25g|
|Calories per gram:|
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Corn Syrup, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Contains 2% or Less of: Modified Corn Starch, Corn Starch, Palm Oil, Propylene Glycol Mono and Diesters of Fatty Acids, Salt, Distilled Monoglycerides, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Natural and Artificial Flavor, Yellows 5 & 6, Nonfat Milk, Soy Lecithin.
Warning Contains: Contains wheat, milk and soy ingredients.
Directions You Will Need: 1 cup water + 1/3 cup butter, softened + 3 eggs. Do not eat raw cake batter. Time to bake! (1) Heat oven to 350 degrees F for shiny metal or glass pan or 325 degrees F for dark or nonstick pan. Grease bottom only of 13 inch x 9 inch pan or bottom and sides of all other pans. (2) Mix cake mix, water, oil and eggs in large bowl with mixer on medium speed or beat vigorously by hand 2 minutes. Pour into pan. (3) Bake as directed in chart or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting. Pan Size: 13 Inches x 9 Inches; 30-35 bake time (in minutes) Two 8 Inches round; 30-35 bake time (in minutes) Two 9 Inches rounds; 25-30 bake time (in minutes) Bundt; 44-49 bake time (in minutes). Cupcakes (makes 24); 14-19 bake time (in minutes) Heat oven to 375 degrees F for shiny metal pan or 350 degrees F for dark or nonstick pan. Spoon batter into cups (about 3 Tbsp each). High altitude (3500-6500 ft): For all Bundt pans, heat oven to 325 degrees F; grease and flour pan. Make 36 cupcakes.
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