16 oz box
8 servings per container
Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Corn Syrup, Palm Oil, Contains 2% Or Less Of: Corn Starch, Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Propylene Glycol Mono And Diesters Of Fatty Adds, Salt, Distilled Monoglycerides, Xanthan Gum, Dicalcium Phosphate, Wheat Starch, Artificial Flavor, Color Added, Freshness Preserved By Citric Acid.
Contains wheat. May contain milk ingredients.Do not eat raw cake batter.
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 1/8 Package: 220 calories; 1.5 g sat fat (7% DV); 200 mg sodium (9% DV); 27 g total sugars. See nutrition facts for as prepared information. Partially produced with genetic engineering. Learn more at Ask.GeneralMills.com. 1-800-446-1898 Mon.-Fri. 7:30 a.m.-5:30 p.m. CST; www.BetterCrocker.com. See bettycrocket.com/cakes for more tips & ideas!
You Will Need: 1 cup water. 1/2 Stick (1/4 cup) butter, margarine or spread, (Spread should have at least 65% vegetable oil.) softened. 1 Heat oven to 350 degrees F. Generously grease pan with shortening: lightly flour. Or spray pan with baking spray with flour. 2 Beat Cake Mix, water, butter and eggs in medium bowl on low speed 30 seconds, then on medium speed 2 minutes (batter will be thick). Or beat 4 minutes by hand. Pour batter into pan: spread evenly. Note: If using loaf pan smaller than 9x5 inches, use 2 loaf pans, or batter will overflow. 3 Bake as directed in chart or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on cooling rack. High Altitude (3500-6500 ft.): For 9 loaf use 2 pans. Bake 9 Inches pans 25 - 30 min, 8 inch pans 28 - 33 min, Bundt- pan 33 - 38 min, and tube pan 35 - 40 min. Prep Time: 15 Minutes Start to Finish: 1 Hour 55 Minutes 1 box Betty Crocker pound cake mix 1/2 cup powdered sugar 3 to 4 teaspoons orange juice 1/8 teaspoon grated orange peel 1. Heat oven to 350 degrees F. Bake cake mix as directed on box for 1 (9x5-inch) loaf pan. Cool 10 minutes. Remove from pan: cool about 30 minutes. Pierce with fork every 1/2 inch. 2. Stir together powdered sugar, 3 teaspoons of the orange juice and the orange peel. Stir in just enough remaining orange juice to make glaze smooth and consistency of thick syrup. Pour slowly over warm cake, allowing some to drizzle down sides. Sprinkle with powdered sugar, if desired. Tip For Softening Butter: Butter is softened when a slight indentation remains when touched lightly, yet its still holds its shape.
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