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|Serving Size: 0.1 pkg (43 g)|
|Servings Per Container: 10|
|0.1 pkg mix||0.1 pkg prepared|
|Calories from Fat||10||110|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||1 g (2%)||12 g (18%)|
|Saturated Fat||.5 g (3%)||7 g (34%)|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)||90 mg (29%)|
|Sodium||240 mg (10%)||320 mg (13%)|
|Total Carbohydrate||36 g (12%)||12%|
|Dietary Fiber||1 g (5%)||5%|
|Protein||1 g||4 g|
No artificial colors or preservatives. Box Tops for Education. Per 1/10 Package: 160 calories; 0.5 g sat fat (3% DV); 240 mg sodium (10% DV); 20 g sugars. See nutrition facts for as prepared information. Anything is possible with Betty. Recipes & tips. Party ideas. Inspiration. bettycrocker.com/gf. Proud sponsor of Celiac Disease Foundation. celiac.org. Made in a gluten-free processing facility. See bettycrocker.com/cakes for detailed shapes! Tested & approved in the Betty Crocker Kitchens. Each Betty Crocker product promises delicious homemade tasty every time. www.BettyCrocker.com. Gluten free. Carbohydrate Choices: 2-1/2. 100% recycled paperboard. Product of Canada.
Sugar, Rice Flour, Potato Starch, Cocoa Processed with Alkali, Tapioca Starch, Leavening (Baking Soda, Sodium Acid Pyrophosphate, Monocalcium Phosphate), Salt, Guar Gum.
May contain soy ingredients. Do not eat raw cake batter.
You will need: 1 cup water + 1 stick (1/2 cup) butter, softened + 3 eggs. 1. Heat oven to 350 degrees F for shiny metal pan or 325 degrees F for dark or nonstick pan. Grease button only of pan (use paper baking cups for cupcakes). 2. Beat cake mix, water, butter, vanilla and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. 3. Bake as directed below or until toothpick inserted in center comes out clean. Cool completely before frosting. 8 Inch x 8 Inch Pan: Bake 44-49 minutes. 9 Inch x 9 Inch Pan: Bake 38-43 minutes. 8 Inch or 9 Inch Round Pan: Bake 43-48 minutes. 12 Cupcakes: Bake 18-23 minutes. High Altitude (3500-6500 ft): Bake 8 inch square shiny pan 44-49 min; 8 inch square dark pan 46-51 min. Bake 9 inch square shiny pan 38-43 min; 9 inch square dark pan 40-45 min. Bake 18 cupcakes at 350 degrees F 18-23 min (all pans).
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