Betty Crocker Super Moist Triple Chocolate Fudge Cake Mix

13.25 oz

$1.93 each($0.15 / oz)

Aisle 8

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Bake a delicious, moist triple chocolate fudge cake dessert for sweet celebrations and everyday moments.

Highlights

Nutrition Facts
Per 1/9 pkg mix
9 servings per container
Serving Size
0.111 package
- Amount Per Serving
  Calories
  160
- % Daily Value^*
- Cholesterol
  0mg
  0%
- Sodium
  390mg
  17%
- Potassium
  100mg
  2%
- Calcium
  90mg
  6%
- Iron
  2.1mg
  10%
^* 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
1.00 prepared
- Amount Per Serving
  Calories
  300
- % Daily Value^*
- Cholesterol
  60mg
  21%
- Sodium
  410mg
  18%
- Total Carbohydrate
  0
  13%
- Dietary Fiber
  0
  5%
- Potassium
  120mg
  2%
- Calcium
  100mg
  8%
- Iron
  2.3mg
  15%
^* 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
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Cocoa Processed with Alkali (Red Dutched and Dark Dutched), Corn Syrup, Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Artificial Flavor), Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate). Contains 2% or Less of: Modified Corn Starch, Corn Starch, Propylene Glycol Mono and Diesters, Monoglycerides, Palm Oil, Salt, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Carob Powder, Artificial Flavor.
Allergens and safety warnings
Contains wheat and soy; May contain milk ingredients.
You Will Need: 1 cup water; 1/2 cup vegetable oil; 3 eggs. Instructions: 1. Heat oven to 350 degrees F for aluminum or glass pan or 325 degrees F for 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; Bake Time (in minutes): 28-33. Pan Size: Two 8 inches Rounds; Bake Time (in minutes): 28-33. Pan Size: Two 9 inches Rounds; Bake Time (in minutes): 23-28. Pan Size: Bundt; Bake Time (in minutes): 38-43. Pan Size: Cupcakes (makes 21); Bake Time (in minutes): 14-19. For Cupcakes: Heat oven to 375 degrees F for aluminum pan or 350 degrees F for nonstick pan. Spoon batter into cups (about 3 Tbsp each). High Altitude (3500-6500 ft): Stir 1 tbsp all-purpose flour into dry cake mix. For all Bundt pans, heat oven to 325 degrees F; grease and flour pan. Make 32 cupcakes. Do not eat raw cake batter. Best if used by date on box.