Betty Crocker Cake Mix Super Moist Carrot
15.25 oz $0.14/oz
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Betty Crocker Delights Super Moist Carrot Cake Mix, 15.25 oz
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Corn Syrup, Carrot Flavored Pieces (Corn Syrup, Enriched Flour Bleached [Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Corn Cereal, Palm Oil, Color [Artificial Color, Yellow 6, Red 40), Carrot Powder), Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Contains 2% or less of: Modified Corn Starch, Palm Oil, Corn Starch, Propylene Glycol Mono and Diesters of Fatty Acids, Salt, Distilled Monoglycerides, Cinnamon, Spices, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Color added, Xanthan Gum, Cellulose Gum
Warnings / Cautions
DO NOT EAT RAW CAKE BATTER Contains Wheat; May Contain Milk Ingredients.
You will need: 1 cup water + 2/3 cup vegetable oil + 3 eggs Time to bake! 1. Heat oven to 350 degreesF for shiny metal or glass pan or 325 degreesF for dark or nonstick pan. Grease bottom only of 13'x9' 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' x 9'; Bake Time (in minutes): 31-36 Pan Size: Two 8' rounds; Bake Time (in minutes): 35-40 Pan Size: Two 9' rounds; Bake Time (in minutes): 26-31 Pan Size: Bundt; Bake Time (in minutes): 41-46 Pan Size: Cupcakes (makes 24); Bake Time (in minutes): 14-19 Heat oven to 375 degreesF for shiny metal pan or 350 degreesF for dark or nonstick pan. Spoon batter into cups (about 3 tbsp each). High Altitude (3500-6500 ft): Stir 2 tbsp all-purpose flour into dry cake mix. Make batter using 1 1/4 cups water, 1/2 cup oil and 3 eggs. For all Bundt pans, heat oven to 325 degreesF; grease and flour pan. Make 36 cupcakes.
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