Cake Mix, French Vanilla
Natural and artificial flavor. Betty Crocker Kitchens Tested & Approved. Each Betty Crocker product promises delicious homemade taste every time. Carbohydrate Choices: 2.
Cake Mix, French Vanilla
Natural and artificial flavor. Betty Crocker Kitchens Tested & Approved. Each Betty Crocker product promises delicious homemade taste every time. Carbohydrate Choices: 2.
Serving size | |||
---|---|---|---|
Servings Per Container | |||
Amount Per Serving | (+) | ||
Calories | 230 | 160 | |
Calories from Fat | (-) | (-) | |
Calories from Saturated Fat | |||
% Daily Value* | |||
Total Fat 9g | 14% | 2% | |
Saturated Fat 22 | 10% | 4% | |
Trans Fat 0 | |||
Cholesterol 55mg | 18% | 0% | |
Sodium 300mg | 12% | 12% | |
Potassium 35mg | 1% | 1% | |
Total Carbohydrate 35g | 12% | 12% | |
Dietary Fiber (-) | (-) | (-) | |
Total Sugars 19g | |||
Added Sugars (-) | |||
Protein 3g | (-) | (-) | |
Calcium | 8% | 6% | |
Iron | 4% | 4% | |
(-) Information is currently not available for this nutrient. | |||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**. | |||
** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA. | |||
Calories: | 2,000 | 2,500 | |
Total Fat | Less than | 65g | 80g |
Sat. Fat | Less than | 20g | 25g |
Cholesterol | Less than | 300mg | 300mg |
Sodium | Less than | 2,400mg | 2,400mg |
Potassium | 3,500mg | 3,500mg | |
Total Carbohydrate | 300g | 375g | |
Dietary Fiber | 25g | 30g | |
Calories per gram: | |||
Fat 9 | |||
Carbohydrate 4 | |||
Protein 4 |
Kosher
Contains: Contains wheat and milk ingredients.
You will need 1-1/4 cups water; 1/3 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 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. Pour into pan. 3. Bake as directed below or until toothpick inserted in centre comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting. Bake 13 inch x 9 inc h pan for 30-35 minutes; two 8 inch rounds for 30-35 minutes; two 9 inch rounds for 25-30 minutes; 24 cupcakes (2/3 full) for 18-23 minutes; 12-cup fluted tube (bundt) for 40-45 minutes. (If using dark or nonstick pan, lengthen bake time 3-5 minutes). High Altitude (3500-6500 ft): No change - except make 36 cupcakes.
GENERAL MILLS
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