Betty Crocker Super Moist French Vanilla Cake Mix, 15.25 oz

You will need: 1 Cup Water 1/3 Cup Butter, Softened 3 Eggs Time to bake! 1. Heat oven to 350°F for shiny metal or glass pan or 325°F for dark or nonstick pan. Grease bottom only of 13”x9” pan or bottom and sides of all other pans. 2. Mix Cake Mix, water, butter 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”x9” Two 8” Rounds Two 9”Rounds Bundt® Cupcakes (makes 24) Bake Time (in minutes): 30-35 30-35 25-30 44-49 14-19 Heat oven to 375°F for shiny metal pan or 350°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°F; grease and flour pan. Make 36 cupcakes.

Nutrition Facts

Serving Size: 0.1 package

Servings per Container: 10

Title	Per 1/10 pkg mix
Number Of Servings	10
Serving Sizes
Serving Size Full Txt	0.1 package(s) (43 g (mix))
Energy	160
Saturated Fat	1 g
Trans Fat	0 g
Cholesterol	0 mg
Sodium	310 mg
Carbohydrates	35 g
Dietary Fiber	0 g
Sugars	19 g
Added Sugars	18 g
Calcium	100 mg
Iron	0.9 mg
Vitamin D	0 mcg
Protein	2 g
Daily Percent Of Added Sugars	36

Ingredients

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, Palm Oil, Corn Starch, Propylene Glycol Mono and Diesters of Fatty Acids, Salt, Distilled Monoglycerides, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Cultured Cream, Xanthan Gum, Cellulose Gum, Natural and Artificial Flavor.

Warnings

Do not eat raw cake batter.

Distributor

UPC

00016000409910