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Betty Crocker Super Moist

Cake Mix, Devil s Food

Nutritional Info

Nutrition Facts

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

     Calories from Fat15130

Amount Per Serving and/or % Daily Value*

Total Fat1.5 g (2%)14 g (21%)
     Saturated Fat1 g (4%)2.5 g (13%)
     Trans Fat0 g 
Cholesterol0 mg (0%)65 mg (21%)
Sodium360 mg (15%)380 mg (16%)
Potassium100 mg (3%)120 mg (3%)
Total Carbohydrate35 g (12%)12%
     Dietary Fiber1 g (5%)5%
     Sugars18 g 
Protein2 g4 g


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

15.25 oz.

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Product Details

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. Giant Ganache-Topped Whoopie Pie. See 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. 100% recycled paperboard. Carbohydrate Choices: 2.


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.


Contains wheat; may contain milk ingredients.


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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