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Betty Crocker Super Moist Cake Mix, Devil s Food 15.25 oz.

Betty Crocker

Betty Crocker Super Moist Cake Mix, Devil s Food 15.25 oz.

$13.50

15.25 oz. There's pudding in the mix! Now look! Same great taste! Box Tops for Education. Per 1/10 Package: 160 calories; 1 g sat fat (4% DV); 360 mg sodium (15% DV); 18 g sugars. See nutrition facts for as prepared information. Anything is possible with Betty. Recipes & tips party ideas inspiration. bettycrocker.com/cakes. Giant Ganache-Topped Whoopie Pie. See bettycrocker.com/cakes for detailed steps! B: tested & approved in the Betty Crocker kitchens. Each Betty Crocker product promises delicious homemade taste everytime. 1-800-446-1898 Mon. - Fri. 7:30 a.m. - 5:30 p.m. CT. www.BettyCrocker.com. 100% recycled paperboard. Carbohydrate Choices: 2. Ingredients Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin, Mononitrate, Riboflavin, Folic Acid), Sugar, Cocoa Processed with Alkali, Corn Syrup, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate). Contains 2% or Less of: Corn Starch, Modified Corn Starch, Partially Hydrogenated Soybean and/or Cottonseed Oil, Carob Powder, Propylene Glycol Mono and Diesters of Fatty Acids, Distilled Monoglycerides, Salt, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Artificial Flavor. Warnings Contains wheat; may contain milk ingredients. Directions Do not eat raw cake batter. You Will Need: 1-1/4 cups water; 1/2 cup vegetable oil; 3 eggs. Time to bake! 1. Heat: Heat your oven to 350 degrees F if you have a shiny metal or glass pan or 325 degrees F for a dark or nonstick pan. Grease bottom only of the 13 inch x 9 inch pan or the bottom and sides of all other pans. 2. Beat: In a large bowl, beat cake mix, water, oil and eggs on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. 3. Bake: Bake as directed in the chart or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting. Pan Size: 13 inch x 9 inch, 30-35 minutes (if using dark or nonstick pan, lengthen bake time 3-5 minutes) bake time; two 8 inch rounds, 30-35 minutes (if using dark or nonstick pan, lengthen bake time 3-5 minutes) bake time; two 9 inch rounds, 25-30 minutes (if using dark or nonstick pan, lengthen bake time 3-5 minutes) bake time; 12-cup fluted tube (bundt), 40-45 minutes (if using dark or nonstick pan, lengthen bake time 3-5 minutes) bake time. Great for Cupcakes: Heat oven to 375 degrees F for shiny metal pan or 350 degrees F for dark nonstick pan. Line regular-size muffin pan with paper baking cups. Spoon batter into cups (about 3 tbsp each). Bake 14 to 19 minutes or until toothpick comes out clean. Cool 5 minutes; remove from pan. Cool completely before frosting. Makes 24. High Altitude (3500-6500 ft.): Stir 1/4 cup all-purpose flour into dry cake mix; increase water to 1-1/2 cups. For all fluted pans, heat oven to 325 degrees F, grease and flour fluted pan. Makes 36 cupcakes.

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