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Home | Shop | Household | Food & Snacks | Baking Needs | Betty Crocker Devil's Food Cake Mix
Betty Crocker Devil's Food Cake Mix

Betty Crocker Devil's Food Cake Mix

Price: $2.49 (16.4ยข / oz)
Sku: 354727
Size: 15.2 OZ
Wt: 1.24 LBS
Special Info for This Item
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As always - pudding in the mix! Betty Crocker Kitchens tested & approved. Each Betty Crocker product promises delicious homemade taste every time. Carbohydrate Choices: 2.

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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: Partially Hydrogenated Soybean and/or Cottonseed Oil, Corn Starch, Modified Corn Starch, Carob Powder, Salt, Propylene Glycol Mono and Diesters of Fatty Acids, Distilled Monoglycerides, Sodium Stearoyl Lactylate, Dicalcium Phosphate, Xanthan Gum, Cellulose Gum, Artificial Flavor.

Nutrition Facts

Serving Size: 0.08333 pkg

Servings Per Container: 12

Variation:

Serving Size:

Servings Per Container:

Variation: prepared

Nutrient Amount per Serving % Daily Value
Calories 160
Calories from Fat 15
Total Fat 2 g 3 %
Saturated Fat 1 g 5 %
Cholesterol 0 mg 0 %
Sodium 350 mg 15 %
Potassium 100 mg 3 %
Total Carbohydrate 35 g 12 %
Dietary Fiber 1 g 4 %
Sugars 18 g
Protein 2 g
Calcium 4 %
Iron 10 %
Kosher
Flavor
Trans Fat 0 g
ServingSize-InGrams 43 g
Milk
Wheat
Calories 260
Calories from Fat 110
Total Fat 12 g 19 %
Saturated Fat 2.5 g 12 %
Cholesterol 55 mg 18 %
Sodium 370 mg 15 %
Potassium 115 mg 3 %
Total Carbohydrate 35 g 12 %
Dietary Fiber 1 g 4 %
Sugars 18 g
Protein 3 g
Calcium 4 %
Iron 10 %
Kosher
Flavor
Trans Fat 0 g
Milk
Wheat
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Do not eat raw cake batter. You will need: 1-1/3 cups water; 1/2 cup vegetable oil; 3 eggs. 1. 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 (use paper baking cups for cupcakes). 2. Beat cake mix, water, oil 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 10 minutes before removing from pan. Cool completely before frosting. Pan size: 13 inch x 9 in; bake time (in minutes): 32-37. Pan size: two 8 inch rounds; bake time (in minutes): 32-37. Pan size: two 9 inch rounds; bake time (in minutes): 27-32. Pan size: 24 cupcakes (2/3 full); bake time (in minutes): 20-25. Pan size: 12-cup fluted tube (bundt); bake time (in minutes): 42-47. (If using dark or nonstick pan, lengthen bake time 3-5 minutes.) High Altitude (3500-6500 ft): No change - except make 36 cupcakes.

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Contains wheat; may contain milk ingredients.

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