Betty Crocker

Cake Mix, Pound

Nutritional Info

Nutrition Facts

Serving Size: 0.125 pkg (57 g)
Servings Per Container: 8

 mixprepared
Calories220290
     Calories from Fat2590

Amount Per Serving and/or % Daily Value*

Total Fat2.5 g (4%)10 g (15%)
     Saturated Fat1.5 g (7%)6 g (27%)
     Trans Fat0 g 
Cholesterol0 mg (0%)70 mg (23%)
Sodium200 mg (8%)250 mg (10%)
Potassium25 mg (1%)45 mg (1%)
Total Carbohydrate47 g (16%)48 g (16%)
     Dietary Fiber<1 g (2%)2%
     Sugars27 g 
Protein2 g4 g

Vitamin A0%4%
Calcium4%4%
Iron6%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

16 oz.

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Product Details

Per 1/8 Package: 220 calories; 1.5 g sat fat (7% DV); 200 mg sodium (8% DV); 27 g sugars. See nutrition facts for as prepared information. See bettycrocker.com/cakes for more tips & ideas. 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. 1-800-446-1898 Mon.-Fri. 7:30 a.m.-5:30 p.m. CT. www.BettyCrocker.com. General Mills, Box 200, Minneapolis, MN 55440. how2recycle.info. Partially produced with genetic engineering. Learn more at Ask.GeneralMills.com. 100% recycled paperboard. Carbohydrate Choices: 3.

Ingredients

Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Corn Syrup, Palm Oil. Contains 2% or Less of: Corn Starch, Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Propylene Glycol Mono and Diesters of Fatty Acids, Salt, Distilled Monoglycerides, Xanthan Gum, Dicalcium Phosphate, Wheat Starch, Artificial Flavor, Color Added. Freshness Preserved by Citric Acid.

Warnings

Contains wheat; may contain milk ingredients. Do not eat raw cake batter.

Directions

Time to bake! You Will Need: 2/3 cup water or milk; 1/2 stick (1/4 cup) butter, margarine or spread (Spread should have at least 65% vegetable oil), softened; 2 eggs. 1. Heat: Heat oven to 350 degrees F. Generously grease pan with shortening; lightly flour. Or spray pan with baking spray with flour. 2. Beat: Beat cake mix, water, butter and eggs in medium bowl on low speed 30 seconds, then on medium speed 2 minutes (batter will be thick). Or beat 4 minutes by hand. Pour batter into pan; spread evenly. Note: If using loaf pan smaller than 9x5 inches, use 2 loaf pans, or batter will overflow. 3. Bake: Bake as directed in chart or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on cooling rack. One 9 inch x 5 inch Loaf Pan: 50-60 minutes bake time. Two 8 inch x 4 inch Loaf Pans: 33-40 minutes bake time. 12-Cup Bundt Pan: 38-43 minutes bake time. 10 inch x 4 inch Angel Food (Tube) Pan: 40-45 minutes bake time. High Altitude (3500-6500 ft): For 9 inch loaf use 2 pans. Bake 9 inch pans 25-30 min, 8 inch pans 28-33 min, Bundt pan 33-38 min, and tube pan 35-40 min. Tip for Softening Butter: Butter is softened when a slight indentation remains when touched lightly, yet it still holds its shape.

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