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Betty Crocker Super Moist

Cake Mix, Carrot

Nutritional Info

Nutrition Facts

Serving Size: 0.10 pkg (43 g)
Servings Per Container: 10

 mixprepared
Calories160310
     Calories from Fat10160

Amount Per Serving and/or % Daily Value*

Total Fat1.5 g (2%)18 g (27%)
     Saturated Fat1 g (4%)3 g (15%)
     Trans Fat0 g 
Cholesterol0 mg (0%)65 mg (21%)
Sodium310 mg (13%)330 mg (14%)
Potassium25 mg (1%)45 mg (1%)
Total Carbohydrate35 g (12%)36 g (12%)
     Sugars18 g 
Protein2 g3 g

Calcium8%10%
Iron4%6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 Calories:2,0002,500
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

15.25 oz.

for Personal Shopping

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Product Details

With imitation carrot flavored pieces. New look! Same great taste! There's pudding in the mix! Box Tops for Education. 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. How to frost a layer cake. See bettycrocker.com/cakes for detailed steps! B: tested & approved in the Betty Crocker kitchens. Each Betty Crocker product promises delicious homemade taste every time. 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, Corn Syrup, Carrot Flavored Pieces (Corn Syrup, Enriched Flour Bleached [Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid], Corn Cereal, 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, Corn Starch, Partially Hydrogenated Soybean and/or Cottonseed Oil, Propylene Glycol Mono and Diesters of Fatty Acids, Salt, Distilled Monoglycerides, Cinnamon, Spices, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Color Added, Xanthan Gum, Cellulose Gum.

Warnings

Contains wheat. May contain milk ingredients.

Directions

You Will Need: 1 cup water; 2/3 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 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, 31-36 minutes bake time; two 8 inch rounds, 35-40 minutes bake time; two 9 inch rounds, 26-31 minutes bake time; 12-cup fluted tub (bundt), 41-46 minutes bake time. Great for Cupcakes: Heat oven to 375 degrees F for shiny metal pan or 350 degrees F for dark or 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 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 fluted pans, heat oven to 325 degrees F; grease and flour fluted pan. Makes 36 cupcakes. Anything is possible with Betty. Recipes & tips party ideas inspiration. bettycrocker.com/cakes.

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