Close this window
Enter Zip Code(Optional)
Click the store of your choice to purchase Betty Crocker Super Moist - Butter Recipe Chocolate Cake Mix:

Betty Crocker
Super Moist - Butter Recipe Chocolate Cake Mix

Rate this Product

Ratings powered by Social Grocery


15.25 oz
SKU / UPC: 016000409859


Nutrition Facts
Serving Size 1/10 package mix
Servings Per Container 10
Amount Per Serving
Calories 160Calories from Fat
% Daily Value*
Total Fat 1.5g2%
Saturated Fat 1g4%
Trans Fat 0g 
Cholesterol 0mg 0%
Sodium 360mg15%
Potassium 100mg3%
Total Carbohydrate 35g12%
Dietary Fiber 1g 5%
Sugars 18g 
Protein 2g 
Vitamin A0%
Vitamin C0%
Iron 10%


Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Cocoa Processed with Alkali, Corn Syrup, Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate). Contains 2% or less of: Corn Starch, Modified Corn Starch, Partially Hydrogenated Soybean and/or Cottonseed Oil, Carob Powder, Propylene Glycol Mono- and Diesters of Fatty Acids, Distilled Monoglycerides, Salt, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Artificial Flavor.


You will need: 1 cup water; 1/3 cup butter, softened; 3 eggs. 1. Heat oven to 350F if you have a shiny metal or glass pan or 325F for a dark or nonstick pan. Grease bottom only of a 13" x 9" pan or the bottom and sides of all other pans. 2. In a large bowl, beat cake mix, water, butter and eggs on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. 3. Bake as directed in the chart or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting. For 13" x 9" pan bake 36-41 minutes. For Two 8" Round pans bake 36-41 minutes. For Two 9" Round pans bake 31-36 minutes. For 12-Cup Fluted Tube (bundt) bake 44-49 minutes. If using dark or nonstick pan, lengthen bake time 3-5 minutes. Great for cupcakes: Heat oven to 375F for shiny metal pan or 350F for dark or nonstick pan. Line regular-size muffin pan with paper baking cups. Spoon batter into cups (about 3 Tbsp. each). Bake 14 to 19 minutes or until toothpick comes out clean. Cool 5 minutes; remove from pan. Cool completely before frosting. Makes 24. High Altitude (3500-6500 ft.): Not recommended for 8" rounds. For all fluted pans, heat oven to 325F; grease and flour fluted pan. Bake 8" rounds 30-35 min. Makes 36 cupcakes.