Buy it Again
Betty Crocker Cake Mix Super Moist Favorites Chocolate Fudge - 15.25 Oz
Cake Mix, Chocolate Fudge
Per 1/10 Package: 160 calories; 1 g sat fat (5% DV); 380 mg sodium (16% DV); 18 g total sugars. See nutrition facts for as prepared information. Partially produced with genetic engineering. Bowl to oven in minutes! Thank you for welcoming us into your home. We hope what's inside this box helps you bring more love to your table. Cordially yours, - Betty Crocker. The Red Spoon Promise: The Red Spoon is my promise of great taste, quality and convenience. This is a product you and your family will enjoy. I guarantee it. www.BettyCrocker.com. how2recycle.info. 1-800-446-1898; Mon.-Fri. 7:30 a.m. - 5:30 p.m CST. Learn more at Ask.GeneralMills.com. Bring a weeknight wow to your dinner table! Betty Crocker chocolate fudge cake + Betty Crocker whipped white frosting + 1/3 cup marshmallow creme + graham crackers & chocolate bars broken into pieces = S'more Cake. Makes a 13 Inches x 9 Inches sheet cake. 100% recycled paperboard. Carbohydrate Choices: 2.
|Serving size||0.1 pack|
|Servings Per Container||10|
|Amount Per Serving||(+)|
|Calories from Fat||0||0|
|% Daily Value*|
|Total Fat 1.5g||2%||18%|
|Saturated Fat 1g||5%||14%|
|Trans Fat 0g|
|Total Carbohydrate 35g||13%||13%|
|Dietary Fiber <1g||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.|
|Total Fat||Less than||65g||80g|
|Sat. Fat||Less than||20g||25g|
|Calories per gram:|
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Corn Syrup, Cocoa Processed with Alkali, Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate). Contains 2% or Less of: Corn Starch, Modified Corn Starch, Palm Oil, Propylene Glycol Mono and Diesters of Fatty Acids, Distilled Monoglycerides, Carob Powder, Salt, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Artificial Flavor.
Warning Contains: Contains wheat; may contain milk ingredients.
Directions You Will Need: 1-1/4 cup water + 1/2 cup vegetable oil + 3 eggs. Do not eat raw cake batter. Time to bake! 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. 2. Mix cake mix, water, oil and eggs in large bowl with mixer on medium speed or beat vigorously by hand 2 minutes. Pour into pan. 3. 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 Inches x 9 Inches; 30-35 bake time (in minutes). Two 8 Inches round; 30-35 bake time (in minutes). Two 9 Inches rounds; 25-30 bake time (in minutes). Bundt; 40-45 bake time (in minutes). Cupcakes (makes 24); 14-19 bake time (in minutes) (If using dark or nonstick pan, bake 3-5 minutes longer). Heat oven to 375 degrees F for shiny metal pan or 350 degrees F for dark or nonstick pan. Spoon batter into cups (about 3 Tbsp each). High altitude (3500-3600 ft): Stir 1/4 cup all-purpose flour into dry cake mix; increase water to 1-1/2 cups. For all Bundt pans, heat oven to 325 degrees F; grease and flour pan. Make 36 cupcakes.
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