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Betty Crocker Delights
|10 servings per container|
|Serving Size: 0.1 pkg mix (43 g)|
|Calories from Fat||10||160|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||1.5 g (2%)||18 g (27%)|
|Saturated Fat||1 g (4%)||3 g (16%)|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)||65 mg (21%)|
|Sodium||310 mg (13%)||330 mg (14%)|
|Total Carbohydrate||35 g (12%)||36 g (12%)|
|Sugars||18 g||19 g|
|Protein||2 g||3 g|
With imitation carrot flavored pieces. There's pudding in the mix! Per 1/10 Package: 160 calories; 1 g sat fat (4% DV); 310 mg sodium (13% DV); 18 g sugars. See nutrition facts for as prepared information. Box Tops for Education. Made any day special with recipes and inspiration from BettyCrocker.com! Thank you for welcoming us into your home. We hope what's inside this box helps you bring more love to your table. Cordially yours, Betty Crocker. The Red Spoon Promise: 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. www.BettyCrocker.com. how2recycle.info. 100% recycled paperboard. Carbohydrate Choices: 2-1/2.
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Corn Syrup, Carrot Flavored Pieces (Corn Syrup, Enriched Flour Bleached [Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid], Corn Syrup, Partially Hydrogenated Cottonseed and/or Soybean Oil, Carrot Powder, Colored with [Artificial Color, Yellow 6, Red 40]), Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Contains 2% or Less of: Modified Corn Starch, Vegetable Oil (Palm Oil and/or Partially Hydrogenated Soybean and/or Cottonseed Oil), Corn Starch, Propylene Glycol Mono and Diesters of Fatty Acids, Salt, Distilled Monoglycerides, Cinnamon, Spices, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Color Added, Xanthan Gum, Cellulose Gum.
Contains wheat. May contain milk ingredients. Do not eat raw cake batter.
You will need: 1 cup water + 2/3 cup vegetable oil + 3 eggs. Time to bake! 1. Heat: Heat oven to 350 degrees F for shiny metal or glass pan or 325 degrees F for dark or nonstick pan. Grease bottom only of 13 inch x 9 inch pan or bottom and sides of all other pans. 2. Mix: 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: 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 inch x 9 inch; Bake Time: 31-36 minutes. Pan Size: Two 8 inch rounds; Bake Time: 35-40 minutes. Pan Size: Two 9 inch rounds; Bake Time: 26-31 minutes. Pan Size: Bundt; Bake Time: 41-46 minutes. Pan Size: Cupcakes (makes 24); Bake Time: 14-19 minutes. Heat oven to 375 degrees F for shiny metal pan or 350 degrees F for dark or nonstick pan. Spoon batter into cups (about 3 tbsp each). High Altitude (3500-6500 ft): Stir 2 tbsp all-purpose flour into dry cake mix. Make batter using 1-1/4 cups water, 1/2 cup oil and 3 eggs. For all Bundt pans, heat oven to 325 degrees F; grease and flour pan. Make 36 cupcakes.
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