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Immaculate Baking

Immaculate Baking Chocolate Cake Mix

21 oz
$4.04 each($0.19 / oz)
Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

Immaculate Baking Chocolate Cake Mix

Highlights

  • Nutrition Facts

    mix

    14 servings per container

    Serving Size
    0.0714 pkg
    • Amount Per Serving
    • Calories170
      Calories from Fat10
    • % Daily Value*
    • Total Fat
      • 1.5g
      • 2%
    • Saturated Fat
      • 0.5g
      • 3%
    • Trans Fat
      • 0g
    • Cholesterol
      • 0mg
      • 0%
    • Sodium
      • 300mg
      • 12%
    • Total Carbohydrate
      • 36g
      • 12%
    • Dietary Fiber
      • 2g
      • 7%
    • Sugars
      • 21g
    • Protein
      • 2g
    • Potassium
      • 180mg
      • 5%
    • Vitamin A
      • 0%
    • Calcium
      • 0%
    • Iron
      • 4%
    * 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

    mix prepared

    0 servings per container

    Serving Size
    0.00
    • Amount Per Serving
    • Calories290
      Calories from Fat120
    • % Daily Value*
    • Total Fat
      • 13g
      • 20%
    • Saturated Fat
      • 8g
      • 37%
    • Cholesterol
      • 90mg
      • 30%
    • Sodium
      • 390mg
      • 16%
    • Total Carbohydrate
      • 37g
      • 12%
    • Dietary Fiber
      • 0
      • 7%
    • Sugars
      • 22g
    • Protein
      • 5g
    • Potassium
      • 240mg
      • 7%
    • Vitamin A
      • 8%
    • Calcium
      • 4%
    • Iron
      • 4%
    * 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, Wheat Flour, Cocoa Powder, Baking Powder (Baking Soda, Cream of Tartar), Corn Starch, Salt, Natural Vanilla Flavor.

    Allergens and safety warnings

    Contains wheat ingredients.

  • We know it's tempting but please do not eat raw batter. You Will Need: 1-1/4 cups milk; 1-1/2 sticks (3/4 cup) butter, melted; 4 eggs. Baking Instructions: 1. Heat oven to 350 degrees F for shiny metal pan or 325 degrees F for dark, nonstick or glass pan. Grease bottom only of 13 inches x 9 inches pan, or grease and flour bottoms and sides of all other pans (use paper baking cups for cupcakes). 2. Beat cake mix, milk, butter and eggs in large bowl on low speed 30 seconds, then on high speed 2 minutes, scraping bowl occasionally. Pour into pan and spread evenly. 3. Bake as directly below or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting. 13 inches x 9 inches: 38-43 bake time (in minutes)(if using glass pan, lengthen bake time 4-5 minutes); threes 8 inch rounds: 24-29 bake time (in minutes)(if using glass pan, lengthen bake time 4-5 minutes); two 9 inch rounds: 30-35 bake time (in minutes)(if using glass pan, lengthen bake time 4-5 minutes); 30 cupcakes (2/3 full): 17-21 bake time (in minutes)(if using glass pan, lengthen bake time 4-5 minutes). To prepare with vegetable oil, use 3/4 cup water, 3/4 cup vegetable oil and 4 eggs. Bake 13 inches x 9 inches pan 32-37 min, 8 inch rounds 34-39 min, 9 inch rounds 38-43 min, cupcakes 13-18 min. High altitude (3500-6500 ft): Stir 1/4 cup all-purpose flour into dry cake mix. Make batter using 1-1/2 cups water, 3/4 cup softened butter and 4 eggs. To prepare with oil, use 1-1/4 cups water, 3/4 cup oil and 4 eggs. Bake 13 inches x 9 inches pan 32-37 min. 8 inch rounds 24-29 min, 9 inch rounds 28-32 min and cupcakes 16-19 min. Make 36 cupcakes.