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Betty Crocker Favorites
|10 servings per container|
|Serving Size: 0.1 pkg (43 g)|
|Calories from Fat||10||120|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||1.5 g (2%)||14 g (21%)|
|Saturated Fat||1 g (4%)||2.5 g (13%)|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)||65 mg (21%)|
|Sodium||310 mg (113%)||330 mg (14%)|
|Total Carbohydrate||35 g (12%)||36 g (12%)|
|Dietary Fiber||0 g (0%)||0%|
|Protein||1 g||3 g|
|Potassium||25 mg (1%)||40 mg (1%)|
Per 1/10 Package: 160 calories; 1 g sat fat (4% DV); 310 mg sodium (13% DV); 19 g sugars. See nutrition facts for as prepared information. Bowl to oven in minutes! Bring a weeknight wow to your dinner table! 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. 1-800-446-1898 Mon-Fri 7:30 am - 5:30 pm CST. www.BettyCrocker.com. how2recycle.info. Partially produced with genetic engineering. Learn more at Ask.GeneralMills.com. 100% recycled paperboard. Carbohydrate Choices: 2-1/2.
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, Natural and Artificial Flavor, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Yellow 5 & 6, Nonfat Milk, Soy Lecithin.
Contains wheat, milk and soy ingredients. Do not eat raw cake batter.
You will need: 1 cup water + 1/2 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. 13 Inch x 9 Inch Pan Size: 28-33 bake time (in minutes) (if using dark or nonstick pan, bake 3-5 minutes longer). Two 8 Inch Rounds Pan Size: 28-33 bake time (in minutes) (if using dark or nonstick pan, bake 3-5 minutes longer). Two 9 Inch Rounds Pan Size: 24-29 bake time (in minutes) (if using dark or nonstick pan, bake 3-5 minutes longer). Bundt Pan Size: 38-43 bake time (in minutes) (if using dark or nonstick pan, bake 3-5 minutes longer). Cupcakes (Makes 24) Pan Size: 12-17 bake time (in minutes) (if using dark or nonstick pan, bake 3-5 minutes longer). 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): For all Bundt pans, heat oven to 325 degrees F; grease and flour pan. Bake 8 inch rounds 30-35 min. Make 30 cupcakes.
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