Bob's Red Mill Classic Yellow Cake Mix
Go to Store| Serving Size: 1/4 cup mix (44 g) | ||
| Servings Per Container: 10 | ||
| Amount Per Serving | % DV * | |
| Calories | 160 | |
| Total Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Trans Fat | 0g | |
| Cholesterol | 0mg | 0% |
| Sodium | 300mg | 13% |
| Total Carbohydrate | 38g | 14% |
| Dietary Fiber | 1g | 4% |
| Total Sugars | 22g | |
| Protein | 2g | |
| Vitamin D | 0mcg | 0% |
| Calcium | 13mg | 2% |
| Iron | 1mg | 6% |
| Potassium | 43mg | 0% |
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* % Daily Value (DV) is based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.
† Daily Value (DV) not established. |
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Other Ingredients: Contains: Wheat. Sugar, flour blend (enriched wheat flour [wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid], potato starch, potato flour), baking powder sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), natural flavor, sea salt. |
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Directions: Whisk together eggs, water and oil. Add cake mix and stir until combined. Divide batter evenly between prepared baking pans. Bake until a toothpick inserted in the center of the pan comes out clean, 24-30 minutes. Cool completely before removing from pan and frosting or serving. Makes 12 cupcakes. For one 9 x 13-inch pan: Bake 23-30 minutes. Makes 10 servings. Preheat oven to 350ºF. Oil or line a 12-cup standard muffin pan. Preheat oven to 325ºF. Butter or oil two 8-inch round baking pans. Follow mix instructions above. Fill cups 3/4 full. Bake until a toothpick inserted in the center cupcake comes out clean, 18-22 minutes. Cool completely before removing from pan and frosting or serving. |
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Warnings: Store in a cool, dry place. Good things come to those who bake: Do not eat raw dough or batter. |
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Bob's Red Mill Classic Yellow Cake Mix
Go to Store
