If you’re looking for chocolatey decadence, try the rich and delicious Betty Crocker Delights Super Moist German Chocolate Cake Mix. Ready to bake in minutes, this German chocolate cake can be topped with delicious frosting and coconut for a classic take, or try something new with one of Betty Crocker’s many baking mix recipes. Plus, it can also be used as cupcake mix! Bring your family together with the perfect balance of sweet flavor and convenience.For more than a century, Betty Crocker has been a popular creator of easy, delicious recipes. Today, the Betty Crocker kitchen is still providing convenient, tasty dessert mixes, frostings, and convenient meal options and side dishes. And today, you can still find those same products you grew up with on grocery shelves.
- CAKE MIX: Bake a delicious, moist German chocolate cake dessert
- QUICK AND EASY: Make a cake by just adding a few simple ingredients as directed and popping in the oven
- ENDLESS OPTIONS: Add your own twist to these mixes by using as cupcake mix or trying tested and trusted Betty Crocker recipes
- DELICIOUS & SPONGY: Enjoy the sweetness of this versatile baking mix and make it your own
- SPECIAL OCCASION TREATS: Bake German chocolate cake mix for sweet celebrations and everyday moments
- BOX TOPS FOR EDUCATION PARTICIPATING PRODUCT: Give back to schools with Betty Crocker – Download the Box Tops App to learn more & start earning cash for schools in need today
Specifications
Brand: Betty Crocker
Manufacturer: GENERAL MILLS SALES INC.
Food Form: Solid
Assembled Product Weight: 15.25 oz
Assembled Product Dimensions (L x W x H): 1.46 x 5.62 x 7.25 Inches
Directions
Instructions: You will need: 11/4 Cups Water, 1/2 Cup Vegetable Oil, 3 Eggs Time to Bake! 1. Heat oven to 350degF for shiny metal or glass pan or 325degF for dark or nonstick pan. Grease bottom only of a 13″ x 9″ pan or the 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. For 13″ x 9″ pan, bake 30-35 minutes. For two 8″ round pans, bake 30-35 minutes. For two 9″ round pans, bake 25-30 minutes. For a Bundt(r) pan, bake 40-45 minutes. For cupcakes (makes 24), bake 14-19 minutes. Heat oven to 375degF for shiny metal pan or 350degF for dark or nonstick pan. Spoon batter into cups (about 3 Tbsp. each). High Altitude (3500-6500 ft.): Stir 1/4 cup all-purpose flour into dry cake mix; increase water to 11/2 cups. For all Bundt(r) pans, heat oven to 325degF; grease and flour pan. Make 36 cupcakes.
Warnings
Warning Text: Do not eat raw cake batter.
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