Details
Bowl
to oven in minutes! 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 Naturally & Artificially
Flavored. Kosher. Bring a weeknight wow to your dinner table!.
Ingredients
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, Nonfat Milk, Soy Lecithin.
Directions
You
will need: 1 Cup Water 1/2 Cup Vegetable Oil 3 Eggs Time to bake! 1.
Heat oven to 350°F for shiny metal or glass pan or 325°F for dark or
nonstick pan. Grease bottom only of 13”x9” pan or bottom and sides of
all other pans. 2. 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 as directed in chart or until toothpick inserted in
center comes out clean. Cool 10 minutes before removing from pan. Cool
completely before frosting. Pan Size: 13”x9″ Two 8” Rounds Two
9”Rounds Bundt Cupcakes (makes 24) Bake Time (in minutes) 28-33
28-33 24-29 38-43 12-17 If using dark or
nonstick pan, bake 3-5 minutes longer. Heat oven to 375°F for shiny
metal pan or 350°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°F; grease and flour pan. Bake 8″ rounds 30-35 min. Make
30 cupcakes.
Warnings
Do not eat raw cake batter. Contains wheat, milk and soy ingredients.
