Description

Details
Nothing can help lift your mood like a deliciously moist slice of freshly baked cake. With Betty Crocker Super Moist Yellow Cake Mix, all you need is oil, water and eggs to bring this delectable yellow cake to life. In only a few minutes, you’ll have this yellow cake mix from the box to the oven. Keep your pantry stocked so you have some on hand whenever you or a loved one needs some cheer. For more than a century, Betty Crocker has been a popular creator of easy, delicious recipes. Today, the Betty Crocker kitchen is still providing convenient, tasty dessert mixes, frostings, and convenient meal options and side dishes.

• CAKE MIX: Bake a delicious, moist yellow cake dessert for gatherings, parties, or entertaining family and guests

• QUICK AND EASY: Make a cake by just adding a few simple ingredients as directed and popping in the oven

• ENDLESS OPTIONS: Add your own twist to these mixes by trying Betty Crocker recipes; Turn this cake mix into a festive family activity by adding Betty Crocker Frosting or a cake decorating kit

• DELICIOUS & SPONGY: Enjoy the sweetness of this versatile cake mix and make it your own

• CONTAINS: One 13.25 oz box of Betty Crocker Favorites Super Moist Yellow Cake Mix

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: Palm Oil, Corn Starch, Modified Corn Starch, Salt, Propylene Glycol Mono And Diesters, Dextrose, Monoglycerides, Nonfat Milk, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Soy Lecithin, Natural And Artificial Flavor

Directions
You Will Need: 3/4 cup water; 1/2 cup vegetable oil; 4 egg whites or 3 whole eggs. Instructions: 1. Heat: Heat oven to 350 degrees F for aluminum or glass pan or 325 degrees F for nonstick pan. Grease bottom only of 13 x 9″ pan or bottom and sides of all other pans. 2. Mix: Cake Mix, water, oil and egg whites (or whole 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. Pan Size: 13″ x 9″; 26-31 bake time (in minutes). Pan Size: Two 8″ rounds; 26 – 31 bake time (in minutes). Pan Size: Two 9″ rounds; 22-27 bake time (in minutes). Pan Size: Bundt; 36-41 bake time (in minutes). Pan Size: Cupcakes (makes 22); 13-19 bake time (in minutes). For Cupcakes: Heat oven to 375 degrees F for aluminum pan or 350 degrees F for nonstick pan. Spoon batter into cups (about 3 tbsp each). High altitude (3500-6500 ft): No change. Make 22 cupcakes. Do not eat raw cake batter.

Warnings
Contains wheat, milk and soy ingredients.”