Betty Crocker Bc Velvety Vanilla Cake Mix 6X425G
Descriptions
Features
- Just add eggs, oil, jam, water, icing
- Perfect to take up memories with the kids!
- No Artificial Colours or Preservatives
- Suitable for Vegetarians
Ingredient/Nutrition
Ingredients
- Sugar
- Wheat Flour
- Palm Fat
- Raising Agents (Calcium Phosphates, Sodium Carbonates)
- Corn Starch
- Emulsifiers (Propane-1,2-Diol Esters of Fatty Acids, Mono- and Diglycerides of Fatty Acids, Sodium Stearoyl-2-Lactylate)
- Dextrose
- Salt
- Stabiliser (Xanthan Gum)
- Flavouring
- Flour Treatment Agent (Ascorbic Acid)
Nutrition
| Cake mix as sold Per 100g | 1/12th of cake (65g) baked without icing & jam | %* (65g) | |
|---|---|---|---|
| Energy | 1602kJ | 895kJ | |
| 378kcal | 214kcal | 11% | |
| Fat | 4.6g | 9.8g | 14% |
| of which saturates | 2.6g | 2.1g | 11% |
| Carbohydrate | 77.9g | 27.6g | 11% |
| of which sugars | 46.4g | 16.4g | 18% |
| Fibre | 1.0g | 0.3g | - |
| Protein | 5.9g | 3.7g | 7% |
| Salt | 1.27g | 0.49g | 8% |
| *Reference intake of an average adult (8 400 kJ/ 2 000 kcal) | |||
| Contains 12 portions |
Usage
Preparation And Usage
All You Need Is:
90ml vegetable oil (6 tbsp) or 90g melted butter + 180ml water or 180ml milk + 3 medium ends
1 tub of Betty Crocker™ Vanilla Buttercream Style Icing
Strawberry jam
Prep time 10 mins
Baking time 22-27 mins
Two 20cm cake tins or Two 12 cupcake muffin tins (and 24 cupcake cases)
3 Simple Steps!
Grease tins and preferably line base with baking paper. For cupcakes line 2 regular muffin tins with cupcake cases.
Fire up your oven to 180°C (160°C for fan assisted ovens)/ Gas Mark 4. For cupcakes bake in a fan assisted oven at 160°C.
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 tins. for cupcakes pour mixture evenly into the cupcake cases.
3. Bake for 22-27 minutes or until a rounded knife inserted in the centre comes out clean. For cupcakes bake both trays at the same time for 18-22 minutes. Cool for 10 minutes in tins then remove from tins. Let cool completely and then put a layer of Betty Crocker™ Vanilla Buttercream Style Icing on the bottom half of the cake and then a layer of strawberry jam, sandwich together and sprinkle with icing sugar.
90ml vegetable oil (6 tbsp) or 90g melted butter + 180ml water or 180ml milk + 3 medium ends
1 tub of Betty Crocker™ Vanilla Buttercream Style Icing
Strawberry jam
Prep time 10 mins
Baking time 22-27 mins
Two 20cm cake tins or Two 12 cupcake muffin tins (and 24 cupcake cases)
3 Simple Steps!
Grease tins and preferably line base with baking paper. For cupcakes line 2 regular muffin tins with cupcake cases.
Fire up your oven to 180°C (160°C for fan assisted ovens)/ Gas Mark 4. For cupcakes bake in a fan assisted oven at 160°C.
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 tins. for cupcakes pour mixture evenly into the cupcake cases.
3. Bake for 22-27 minutes or until a rounded knife inserted in the centre comes out clean. For cupcakes bake both trays at the same time for 18-22 minutes. Cool for 10 minutes in tins then remove from tins. Let cool completely and then put a layer of Betty Crocker™ Vanilla Buttercream Style Icing on the bottom half of the cake and then a layer of strawberry jam, sandwich together and sprinkle with icing sugar.
