Description
Details
Betty
Crocker’s super moist vanilla cake mix is made with no preservatives
and no artificial flavors. Just seven ingredients in the box. Bowl to
oven in minutes. Makes one 13″ x 9″ pan. The Red Spoon is my promise of
great taste, quality, and convenience; This is a product you and your
family will enjoy, I guarantee it – Betty Crocker.
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.
Directions
You
will need: 1 cup water; 1/2 cup vegetable oil; 3 eggs. 1. Heat oven to
350F if you have a shiny metal or glass pan or 325F for a dark or
nonstick pan. Grease bottom only of a 13″ x 9″ pan or the bottom and
sides of all other pans. 2. 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 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.
For 13″ x 9″ pan bake 28-33 minutes. For Two 8″ Round pans bake 28-33
minutes. For Two 9″ Round pans bake 24-29 minutes. For 12-Cup Fluted
Tube (bundt) bake 38-43 minutes. If using dark or nonstick pan, lengthen
bake time 3-5 minutes. Great for cupcakes: Heat oven to 375F for shiny
metal pan or 350F for dark or nonstick pan. Line regular-size muffin pan
with paper baking cups. Spoon batter into cups (about 3 Tbsp. each).
Bake 12 to 17 minutes or until toothpick comes out clean. Cool 5
minutes; remove from pan. Cool completely before frosting. Makes 24.
High Altitude (3500-6500 ft.): For all fluted pans, heat oven to 325F;
grease and flour fluted pan. Bake 8″ rounds 30-35 min. Makes 30
cupcakes.
Warnings
CONTAINS WHEAT AND MILK INGREDIENTS. Do not eat raw cake batter.
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