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With Betty Crocker cake mixes, you can bake perfect cakes, brownies and cookies everytime.
Chocolate, vanilla, carrot cake, brownies: they just taste like heaven!
Storage
Store in a cool, dry place.
Preparation and Usage
All you need is:
90ml vegetable oil (6tbsp) or 90g melted butter
180ml water or 180ml milk
3 medium eggs
1 tub of Betty Crocker™ Vanilla Buttercream Style Icing
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!
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.
2. Pour into tins. For cupcakes pour mixture into the cupcake cases.
3. Bake for 22-27 minutes or until a rounded knife inserted in centre comes out clean. For cupcakes bake the 2 muffin tins at the same time for 18-22 minutes. Cook for 10 minutes in tins then remove from tins. Let cool completely, fill and ice with Betty Crocker™ Vanilla Buttercream Style Icing.
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, Rice Flour, Salt, Stabiliser (Xanthan Gum), Flavouring, Thickener (Tragacanth Gum), Colours (Carotenes, Indigo Carmine, Copper Complexes of Chlorophylls, Riboflavins, Carmines, Brilliant Blue FCF), Flour Treatment Agent (Ascorbic Acid)
Dietary Information
May Contain Eggs, May Contain Milk, May Contain Soya, Contains Wheat
| Case Size | 6 |
|---|
Sold By - British Chemist
Sold By - British Chemist
Sold By - British Chemist
Sold By - British Chemist
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British Chemist
British Chemist
British Chemist
British Chemist
