Betty Crocker Super Moist Vanilla Cake Mix, 15.25 oz
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Directions
You will need: 1 Cup Water 1/2 Cup Vegetable Oil 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, 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”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
| 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 | 36 g |
| Dietary Fiber | 0 g |
| Sugars | 18 g |
| Added Sugars | 18 g |
| Calcium | 100 mg |
| Iron | 0.9 mg |
| Protein | 2 g |
| Daily Percent Of Calcium | 8 |
| Daily Percent Of Iron | 4 |
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, Corn Starch, Palm Oil, Propylene Glycol Mono and Diesters of Fatty Acids, Salt, Distilled Monoglycerides, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Cultured Cream, Natural and Artificial Flavor.Warnings
Do not eat raw cake batter.UPC
00016000409965