Betty Crocker Super Moist Devil's Food Cake Mix (13.25 oz)

Betty Crocker Super Moist Devil's Food Cake Mix offers a convenient baking solution, providing a quick transition from bowl to oven. Each package contains 160 calories per 1/9 package serving, with 1 gram of saturated fat, 370 milligrams of sodium, and 18 grams of total sugars. Nutritional information is available for the product as prepared. The mix includes bioengineered food ingredients and is packaged by weight. Settling of contents may occur during shipment and handling, but the stated weight is guaranteed. The carton is crafted from 100% recycled paperboard and includes recycling instructions. Packaging: Reusable

Betty Crocker Super Moist Devil's Food Cake Mix offers a convenient baking solution, providing a quick transition from bowl to oven. Each package contains 160 calories per 1/9 package serving, with 1 gram of saturated fat, 370 milligrams of sodium, and 18 grams of total sugars. Nutritional information is available for the product as prepared. The mix includes bioengineered food ingredients and is packaged by weight. Settling of contents may occur during shipment and handling, but the stated weight is guaranteed. The carton is crafted from 100% recycled paperboard and includes recycling instructions. Packaging: Reusable

Ingredients: Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Cocoa Processed with Alkali, Corn Syrup, Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Contains 2% or Less of: Modified Corn Starch, Corn Starch, Propylene Glycol Mono and Diesters, Monoglycerides, Palm Oil, Salt, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Carob Powder, Artificial Flavor Contains: Wheat, Corn

Ingredients: Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Cocoa Processed with Alkali, Corn Syrup, Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Contains 2% or Less of: Modified Corn Starch, Corn Starch, Propylene Glycol Mono and Diesters, Monoglycerides, Palm Oil, Salt, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Carob Powder, Artificial Flavor Contains: Wheat, Corn

Directions: you will need: 1 cup water; 1/2 cup vegetable oil; 3 eggs. instructions: 1. heat oven to 350 degrees f for aluminum or glass pan or 325 degrees f for nonstick pan. grease bottom only of 13 inches x 9 inches 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; 28-33 bake time (in minutes); pan size: two 8 inches rounds; 28-33 bake time (in minutes); pan size: two 9 inches rounds; 23-28 bake time (in minutes); pan size: bundt; 38-43 bake time (in minutes); pan size: cupcakes (makes 21); 14-19 bake time (in minutes). for cupcakes: heat oven to 375 degrees f for aluminum pan or 350 degrees f for 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 32 cupcakes. do not eat raw cake batter.

Directions: you will need: 1 cup water; 1/2 cup vegetable oil; 3 eggs. instructions: 1. heat oven to 350 degrees f for aluminum or glass pan or 325 degrees f for nonstick pan. grease bottom only of 13 inches x 9 inches 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; 28-33 bake time (in minutes); pan size: two 8 inches rounds; 28-33 bake time (in minutes); pan size: two 9 inches rounds; 23-28 bake time (in minutes); pan size: bundt; 38-43 bake time (in minutes); pan size: cupcakes (makes 21); 14-19 bake time (in minutes). for cupcakes: heat oven to 375 degrees f for aluminum pan or 350 degrees f for 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 32 cupcakes. do not eat raw cake batter.