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Details
As always - pudding in the mix! Betty Crocker Kitchens tested & approved. Each Betty Crocker product promises delicious homemade taste every time. Carbohydrate Choices: 2.
Ingredients
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Corn Syrup, Partially Hydrogenated Soybean and/or Cottonseed Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate), Corn Starch, Contains 1% or Less of: Salt, Nonfat Milk, Dextrose, Modified Corn Starch, Propylene Glycol Mono and Diesters of Fatty Acids, Distilled Monoglycerides, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Soy Lecithin, Xanthan Gum, Cellulose Gum, Natural and Artificial Flavor.
Directions
You will need: 1-1/4 cups water; 1/3 cup vegetable oil; 3 egg whites (Whole-egg recipe: use 3 whole eggs instead of 3 egg whites; add 1 minute to bake times for all pans. As prepared, one serving provides 230 calories (80 calories from fat), 9 g fat (2 g saturated, 0 g trans) and 55 mg cholesterol). 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 (batter will be lumpy). Pour into pan. 3. Bake as directed 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 inch; bake time (in minutes): 27-32. Pan size: two 8 inch rounds; bake time (in minutes): 27-32. Pan size: two 9 inch rounds; bake time (in minutes): 24-29. Pan size: 24 cupcakes (2/3 full); bake time (in minutes): 16-21. Pan size: 12-cup fluted tube (bundt); bake time (in minutes): 38-43. (If using dark or nonstick pan, lengthen bake time 3-5 minutes). High Altitude (3500-6500 ft): Heat oven to 350 degrees F for all pans. Bake 13 inch x 9 inch pan 28-33 min. Make 36 cupcakes. For whole egg recipe, bake 13 inch x 9 inch pan 30-35 min.
Warnings
Contains wheat, milk and soy ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 160
- Total Fat 1g1%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 300mg13%
- Total Carbohydrate 35g13%
- Sugars 18g
- Protein 2g
Details
As always - pudding in the mix! Betty Crocker Kitchens tested & approved. Each Betty Crocker product promises delicious homemade taste every time. Carbohydrate Choices: 2.
Ingredients
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Corn Syrup, Partially Hydrogenated Soybean and/or Cottonseed Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate), Corn Starch, Contains 1% or Less of: Salt, Nonfat Milk, Dextrose, Modified Corn Starch, Propylene Glycol Mono and Diesters of Fatty Acids, Distilled Monoglycerides, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Soy Lecithin, Xanthan Gum, Cellulose Gum, Natural and Artificial Flavor.
Directions
You will need: 1-1/4 cups water; 1/3 cup vegetable oil; 3 egg whites (Whole-egg recipe: use 3 whole eggs instead of 3 egg whites; add 1 minute to bake times for all pans. As prepared, one serving provides 230 calories (80 calories from fat), 9 g fat (2 g saturated, 0 g trans) and 55 mg cholesterol). 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 (batter will be lumpy). Pour into pan. 3. Bake as directed 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 inch; bake time (in minutes): 27-32. Pan size: two 8 inch rounds; bake time (in minutes): 27-32. Pan size: two 9 inch rounds; bake time (in minutes): 24-29. Pan size: 24 cupcakes (2/3 full); bake time (in minutes): 16-21. Pan size: 12-cup fluted tube (bundt); bake time (in minutes): 38-43. (If using dark or nonstick pan, lengthen bake time 3-5 minutes). High Altitude (3500-6500 ft): Heat oven to 350 degrees F for all pans. Bake 13 inch x 9 inch pan 28-33 min. Make 36 cupcakes. For whole egg recipe, bake 13 inch x 9 inch pan 30-35 min.
Warnings
Contains wheat, milk and soy ingredients.
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