15.2 oz box
10 servings per container
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: Corn Starch, Modified Corn Starch, Palm Oil, Carob Powder, Propylene Glycol Mono And Diesters Of Fatty Acids, Distilled Monoglycerides, Salt, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Artificial Flavor.
Contains wheat and soy; may contain milk ingredients.
MARTIN'S is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from MARTIN'S, and the nutritional information on the product label does not match the information on our site, please contact MARTIN'S customer service and we will arrange for a credit to issue for the product at issue.
Per 1/10 Package: 160 calories; 1.5 g sat fat (6% DV); 380 mg sodium (17% DV); 18 g total sugars. See nutrition facts for as prepared information. Partially produced with genetic engineering. Learn more at ask.generalmills.com. There's pudding in the mix! Thank you for welcoming us into your home. We hope what’s inside this box helps you bring more love to your table. Cordially Yours, - Betty Crocker. Make any day special with recipes and inspiration from www.BettyCrocker.com! 1-800-446-1898. Mon.-Fri. 7:30 a.m.-5:30 p.m. CST.
You Will Need: 1 Cup Water + 1/2 Cup Vegetable Oil + 3 Eggs. Do not eat raw cake batter. Time to bake! 1. Heat oven to 350 degrees F for shiny metal or glass pan or 325 degrees F for dark or 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 inch x 9 inch. Bake Time (in minutes) (If using dark or nonstick pan, bake 3-5 minutes longer): 30-35. Pan Size: Two 8 inch Rounds. Bake Time (in minutes) (If using dark or nonstick pan, bake 3-5 minutes longer): 30-35. Pan Size: Two 9 inch Rounds. Bake Time (in minutes) (If using dark or nonstick pan, bake 3-5 minutes longer): 25-30. Pan Size: Bundt. Bake Time (in minutes) (If using dark or nonstick pan, bake 3-5 minutes longer): 40-45. Pan Size: Cupcakes (makes 24) . Bake Time (in minutes) (If using dark or nonstick pan, bake 3-5 minutes longer): 14-19. Heat oven to 375 degrees F for shiny metal pan or 350 degrees F for dark or nonstick pan. Spoon batter into cups (about 3 Tbsp each). High Altitude (3500-6500 ft): For all Bundt pans, heat oven to 325 degrees F; grease and flour pan. Make 36 cupcakes.