Betty Crocker Gluten Free Devil's Food Cake Mix, 15 oz
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Directions
You will need 1 Cup Water 1/3 Cup Butter, Melted 2 Eggs 1. Heat oven to 350°F for shiny metal or glass pan or 325°F for nonstick pan. Grease bottom only of pan (use paper baking cups for cupcakes). 2. Beat cake mix, water, butter and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. 3. Bake as directed below or until toothpick inserted in center comes out clean. Cool completely before frosting. Pan Size: 8”x 8” | 9"x 9” | 8"or 9" Round | 12 Cupcakes Bake Time (in minutes): 42-47 | 36-41 | 41-46 | 16-21 TO PREPARE WITH VEGETABLE OIL, make batter using 3/4 cup water, 1/3 cup oil, and 2 eggs. High Altitude (3500-6500 ft):. Mix on low speed 30 seconds, then on medium speed 1 minute. Make 18 cupcakes.
Nutrition Facts
| Title | Per 1/9 pkg mix |
| Serving Sizes |
0.11 package(s) 47.0 Gram |
| Serving Size Full Txt | 0.11 package(s) (47g) |
| Energy | 180 |
| Saturated Fat | 0.5 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 260 mg |
| Potassium | 200 mg |
| Carbohydrates | 38 g |
| Dietary Fiber | 2 g |
| Sugars | 20 g |
| Added Sugars | 20 g |
| Calcium | 40 mg |
| Iron | 2.5 mg |
| Protein | 2 g |
| Daily Percent Of Calcium | 2 |
| Daily Percent Of Iron | 15 |
| Daily Percent Of Added Sugars | 40 |
Ingredients
Sugar, Rice Flour, Potato Starch, Cocoa Processed with Alkali, Tapioca Starch, Canola Oil, Corn Starch, Leavening (Baking Soda, Sodium Aluminum Sulfate, Monocalcium Phosphate), Salt, Xanthan Gum.Warnings
Do not eat raw cookie batter.UPC
00016000277922