Betty Crocker Bc Devils Food Cake Mix 6X425G
Descriptions
Features
- No Artificial Colours or Preservatives
- Suitable for Vegetarians
Ingredient/Nutrition
Ingredients
- Sugar
- Wheat Flour
- Fat-Reduced Cocoa Powder (6%)
- Raising Agents [Sodium Carbonates, Calcium Phosphates]
- Palm Fat
- Emulsifiers (Propane-1,2-Diol Esters of Fatty Acids, Mono- and Diglycerides of Fatty Acids, Sodium Stearoyl-2-Lactylate)
- Corn Starch
- Salt
- Stabilisers (Sodium Carboxy Methyl Cellulose, Xanthan Gum)
Nutrition
| Cake mix as sold Per 100g | 1/12th of cake (72g) baked without icing | %* (72g) | |
|---|---|---|---|
| Energy | 1565kJ | 966kJ | |
| 370kcal | 231kcal | 12% | |
| Fat | 4.9g | 12.1g | 17% |
| of which saturates | 3.0g | 2.5g | 13% |
| Carbohydrate | 73.2g | 25.9g | 10% |
| of which sugars | 46.4g | 16.4g | 18% |
| Fibre | 3.1g | 1.1g | - |
| Protein | 6.8g | 4.0g | 8% |
| Salt | 2.00g | 0.75g | 13% |
| *Reference intake of an average adult (8 400 kJ/ 2 000 kcal) |
Usage
Preparation And Usage
All You Need Is:
120ml vegetable oil (8 tbsp) or 120g melted butter + 230ml water or 230ml milk + 3 medium eggs
1 tub of Betty Crocker™ Indulgent Chocolate Fudge Icing
Prep time 10 mins
Baking time 23-28 mins
Two 20cm cake tins or Two 12 cupcake muffin tins (and 24 cupcake cases)
3 Simple Steps!
Preheat oven to 180°C (160°C for fan assisted ovens)/Gas mark 4. For cupcakes use fan assisted oven 160°C.
Grease tin(s) and preferably line base with baking parchment or greaseproof paper. For cupcakes line 2 regular muffin tins with cupcake cases.
1. Beat the eggs, water, oil and cake mix (or eggs, milk, butter and cake mix) together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy. Do not eat unbaked batter.
2. Pour into tin(s). For cupcakes pour mixture into the cupcake cases.
3. Bake 23-28 minutes until a rounded knife in centre comes out clean. For cupcakes bake the 2 muffin tins at the same time for 18-22 minutes. Cool for 10 minutes in tin(s) then remove from tin(s). Cool completely, fill and ice with Betty Crocker™ Indulgent Chocolate Fudge Icing.
120ml vegetable oil (8 tbsp) or 120g melted butter + 230ml water or 230ml milk + 3 medium eggs
1 tub of Betty Crocker™ Indulgent Chocolate Fudge Icing
Prep time 10 mins
Baking time 23-28 mins
Two 20cm cake tins or Two 12 cupcake muffin tins (and 24 cupcake cases)
3 Simple Steps!
Preheat oven to 180°C (160°C for fan assisted ovens)/Gas mark 4. For cupcakes use fan assisted oven 160°C.
Grease tin(s) and preferably line base with baking parchment or greaseproof paper. For cupcakes line 2 regular muffin tins with cupcake cases.
1. Beat the eggs, water, oil and cake mix (or eggs, milk, butter and cake mix) together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy. Do not eat unbaked batter.
2. Pour into tin(s). For cupcakes pour mixture into the cupcake cases.
3. Bake 23-28 minutes until a rounded knife in centre comes out clean. For cupcakes bake the 2 muffin tins at the same time for 18-22 minutes. Cool for 10 minutes in tin(s) then remove from tin(s). Cool completely, fill and ice with Betty Crocker™ Indulgent Chocolate Fudge Icing.
