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Betty Crocker

Betty Crocker Gluten Free Yellow Cake Mix

15 oz
$7.26 each($0.48 / oz)
Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

We hope what's inside this box helps you bring more love to your table. Make any day special with Betty Crocker.

Highlights

  • Nutrition Facts

    Per 1/9 pkg mix

    9 servings per container

    Serving Size
    0.111 package
    • Amount Per Serving
      Calories
      180
    • % Daily Value*
    • Cholesterol
      • 0mg
      • 0%
    • Sodium
      • 135mg
      • 6%
    • Calcium
      • 40mg
      • 4%
    • Iron
      • 0mg
      • 0%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Nutrition Facts

    As prepared

    0 servings per container

    Serving Size
    0.00
    • Amount Per Serving
      Calories
      260
    • % Daily Value*
    • Cholesterol
      • 60mg
      • 20%
    • Sodium
      • 200mg
      • 9%
    • Calcium
      • 50mg
      • 4%
    • Iron
      • 0.5mg
      • 2%
    * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients

    Sugar, Rice Flour, Potato Starch, Canola Oil, Corn Starch, Leavening (Baking Soda, Sodium Aluminum Sulfate, Monocalcium Phosphate), Salt, Xanthan Gum.

  • You Will Need: 3/4 cup water; 1/3 cup butter melted; 2 teaspoons gluten-free vanilla; 2 eggs. Betty's Tip: To prepare with vegetable oil, stir 1/3 cup gluten-free flour into dry cake mix. Make batter using 3/4 cup water, 1/3 cup oil, 2 teaspoons gluten-free vanilla and 2 eggs. Instructions: 1. Heat: Heat oven to 350 degrees F for aluminum or glass pan or heat 325 degrees F for nonstick pan. Grease bottom only of (use paper baking cups for cupcakes). Beat Cake Mix, water, melted butter, vanilla and pan. 2. Beat: Beat cake mix, water, melted butter, vanilla and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. 3. Bake: Bake as directed below or until toothpick inserted in center comes out clean. Cool completely before frosting. Pan Size: 8 - inch square; Bake Time: 34 to 39 minutes. Pan Size: 9 - inch square; Bake Time: 31 to 36 minutes. Pan Size: 8 - inch or 9 - inch round; Bake Time: 39 to 44 minutes. Pan Size: 12 cupcakes; Bake Time: 16 to 21 minutes. High Altitude (3500-6500 ft): Mix on low speed 30 seconds, then on medium speed 1 minute. Makes 18 cupcakes. Do not eat raw cake batter.