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Betty Crocker
Super Moist Butter Recipe Chocolate Cake Mix

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Details

15.25 oz
SKU / UPC: 016000409859

Nutrition

Nutrition Facts
Serving Size 1/10 package mix
Servings Per Container 10
Amount Per Serving
Calories 160Calories from Fat 15
% Daily Value*
Total Fat 1.5g2%
Saturated Fat 1g4%
Trans Fat 0g 
Cholesterol 0mg 0%
Sodium 360mg15%
Total Carbohydrate 35g12%
Dietary Fiber   5%
Sugars 18g 
Protein 2g 
Vitamin A0%
Vitamin C0%
Calcium8%
Iron 10%

Ingredients

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.

Directions

You Will Need: 1-1/4 cups water; 1/3 cup butter, softened; 3 eggs*. 1. Heat oven to 350F for shiny metal or glass pan or 325F for dark or nonstick pan. Grease bottom only of 13" x 9" pan or bottom and sides of all other pans (use paper baking cups for cupcakes). 2. Beat cake mix, water, butter 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. For a 13" x 9" pan, bake 36-41 minutes. For two 8" rounds, bake 36-41 minutes. For two 9" rounds, bake 31-36 minutes. For 24 cupcakes (2/3 full), bake 24-29 minutes. For a 12-cup fluted tube (bundt), bake 44-49 minutes. High Altitude (3500-6500 ft.): Not recommended for 8" Rounds. For all fluted pans, heat oven to 325F; grease and flour fluted pan. Make 36 cupcakes. *No-Cholesterol Recipe: Please visit www.bettycrocker.com/nocholesterolcake.