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Betty Crocker
Super Moist - Vanilla Cake Mix

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Details

15.25 oz
SKU / UPC: 016000409965

Nutrition

Nutrition Facts
Serving Size 0.1 pkg
Servings Per Container 10
Amount Per Serving
Calories 160Calories from Fat 10
% Daily Value*
Total Fat 1.5g2%
Saturated Fat 1g3%
Trans Fat 0g 
Cholesterol 0mg 0%
Sodium 310mg13%
Total Carbohydrate 36g12%
Dietary Fiber   2%
Sugars 19g 
Protein 1g 
Vitamin A0%
Vitamin C0%
Calcium8%
Iron 4%

Ingredients

Ingredients: Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Corn Syrup, Leavening (Baking Sod, Sodium Aluminum Phosphate, Monocalcium Phosphate), contains 2% or less of: Corn Starch, Modified Corn Starch, Partially Hydrogenated Soybean and/or Cottonseed Oil, Propylene Glycol Mono and Diesters of Fatty Acids, Salt, Nonfat Milk, Distilled Monoglycerides, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Natural and Artificial Flavor, Xanthan Gum, Cellulose Gum.

Directions

Do not eat raw cake batter. You will need: 1 cup water. 1/2 cup vegetable oil. 3 eggs*. 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" x 9" 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. 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. Pan size - 13"x9" - two 8" rounds - two 9" rounds - 24 cupcakes (2/3 full) - 12-cup fluted tube (bundt). Bake time (in minutes)** - 28-33 - 28-33 - 24-29 - 15-20 - 38-43. ** If using dark or nonstick pan, lengthen bake time 3-5 minutes. High altitude (3500-6500 ft): grease and flour fluted pans; bake all fluted pans at 325 degrees F. Bake 8" rounds 30-35 min. Make 30 cupcakes.