15 oz box
Sugar, Rice Flour, Potato Starch, Canola Oil, Corn Starch, Leavening (Baking Soda, Sodium Aluminum Sulfate, Monocalcium Phosphate), Salt, Xanthan Gum.
Do not eat raw cake batter.
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Per 1/9 Package: 180 calories; 0 g sat fat (0% DV); 135 mg sodium (8% DV); 20 g total sugars. Gluten free. See nutrition facts for as prepared information. Partially produced with genetic engineering. No artificial color or preservatives. Anything is possible with Betty recipes & tips party ideas inspiration bettycrocker.com/gf. 1-800-446-1898 Mon.-Fri. 7:30 am - 5:30 pm CST. Learn more at Ask.GeneralMills.com.
You Will Need: 1/4 cup water + 1/3 cup butter, melted + 2 teaspoons gluten-free vanilla + 2 eggs. 1. Heat oven to 350 degrees F for shiny metal or glass pan or 325 degrees F for nonstick pan. Grease bottom only of pan (use paper baking cups for cupcakes). 2. Beat cake mix, water, melted butter and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. 3. Bake as directed below or until toothpick inserted in center comes out clean. Cool completely before frosting. To prepare with vegetable oil, make batter using 3/4 cup water, 1/3 cup oil, and 2 eggs. High Altitude (3500-6500 ft): Mix on low speed 30 seconds, then on medium speed 1 minute. Make 18 cupcakes. Pan Size: 8 in x 8 in: 34-39 bake time (in minutes). 9 in x 9 in: 31-36 bake time (in minutes). 8 in x 9 in Round: 39-44 bake time (in minutes). 12 Cupcakes: 16-21 bake time (in minutes). How to Frost a Layer cake (must bake 2 gluten free cake mixes). See bettycrocker.com/cakes for detailed steps!
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