Description
Betty Crocker Red Velvet Cake Mix 425g
Indulge in the decadent and rich flavor of Betty Crocker Red Velvet Cake Mix. This mix, weighing 425g, is the perfect balance of sweetness and chocolatey goodness. Bake your own masterpiece with ease and wow your friends and family with the delicious red velvet cake.
This Product is HFSS
Red colour chocolate cake mix.
Perfect to bake up memories with the kids
No Artificial Colours or Preservatives
FSC - FSC® Mix, Packaging from responsible sources, FSC® C105339, www.fsc.org RSPO - RSPO™, Certified Sustainable Palm Oil, Mixed 4-0256-12-100-00 © General Mills
Number of uses/Servings: 12
Contains 12 portions
Ingredients and Allergens
Sugar, Wheat Flour, Palm Fat, Fat-Reduced Cocoa Powder (3%), 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), Salt, Stabiliser (Xanthan Gum), Colours (Carmínes, Paprika Extract), Flavourings, Flour Treatment Agent (Ascorbic Acid)
For allergens, see ingredients in bold.
May contain Milk, Egg and Soy.
Handling and Cooking
Storage
Store in a cool, dry place.
Usage
All you need is: 105ml vegetable oil (Tbsp) or 100g melted butter 200ml water or 200ml milk 3 Medium eggs 100g melted butter 1 tub of Betty Crocker™ Rich Cream Cheese Style or Velvety Vanilla Icing (icing is not included) 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 tins 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 tins. For cupcakes pour mixture into the cupcake cases. 3. Bake for 23-28 minutes or 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 tins then remove from tins. Let to cool completely, fill and ice with Betty Crocker® Rich Cream Cheese Style Icing or Velvety Vanilla Icing.
Shelf Dimensions
Shelf Height
181mm
Shelf Width
141mm
Shelf Depth
46mm
Nutrition
Per Portion
1/12th of cake (68g) baked without icing contains:
Energy
938 kJ
224 kcal
Fat
11 g
Saturates
2.3 g
Sugars
16.9 g
Salt
0.5 g
Per 100g of cake mix as sold: 1603 kJ / 379 kcal
Reference intake of an average adult (8 400 kJ / 2 000 kcal)
| Typical Values | Cake mix as sold Per 100g | 1/12th of cake (68g) baked without icing | %* (68g) |
| Energy | 1603kJ | 938kJ | |
| 379kcal | 224kcal | 11% | |
| Fat | 4.9g | 11g | 16% |
| of which saturates | 2.8g | 2.3g | 12% |
| Carbohydrate | 76.8g | 27.2g | 10% |
| of which sugars | 47.6g | 16.9g | 19% |
| Fibre | 1.9g | 0.7g | - |
| Protein | 6.0g | 3.7g | 7% |
| Salt | 1.28g | 0.50g | 8% |
| * Reference intake of an average adult (8 400 kJ/ 2 000 kcal) | |||
| Contains 12 portions |
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