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Pillsbury Moist Supreme Cake Mix Premium Chocolate - 15.25 Oz
Cake Mix, Chocolate
Per 1/10 Package: 160 calories; 0.5 g sat fat (3% DV); 320 mg sodium (14% DV); 18 g sugars. See nutrition facts for prepared product information. Contains a bioengineered food ingredient. Makes 24 cupcakes. PillsburyBaking.com. Facebook. Instagram. Pinterest. Questions or comments? 1-800-767-4466. Visit us at PillsburyBaking.com. Inspiration and tips at PillsburyBaking.com. Made with 35% recycled fiber.
|Serving size||0.33 c dry mix|
|Servings Per Container||10|
|Amount Per Serving||(+)|
|Calories from Fat||0||0|
|% Daily Value*|
|Total Fat 2g||3%||18%|
|Saturated Fat 0.5g||3%||15%|
|Trans Fat 0g|
|Total Carbohydrate 35g||13%||13%|
|Dietary Fiber 1g||4%||4%|
|(-) Information is currently not available for this nutrient.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**.|
|** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA.|
|Total Fat||Less than||65g||80g|
|Sat. Fat||Less than||20g||25g|
|Calories per gram:|
Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Cocoa Processed with Alkali, Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contains 2% or Less of: Canola Oil, Cellulose, Corn Starch, Propylene Glycol Esters of Fatty Acids, Salt, Monoglycerides, Xanthan Gum, Sodium Stearoyl Lacylate, Cellulose Gum, Colored with (Red 40, Yellow 5, Blue 1), Natural and Artificial Flavor, Citric Acid and BHT (Antioxidants).
Warning Contains: Contains wheat ingredients. May contain egg, milk and soybean ingredients. Do not eat raw batter. Please cook fully before enjoying.
Directions All You Need: 1 cup water; 1/2 cup oil; 3 eggs (if desired, substitute 4 egg whites or 1/2 cup egg substitute for the eggs). Substitutions: eggs: use 1/4 cup of Greek yogurt or oil: use 1/2 cup unsweetened applesauce. Baking Instructions: 1. set oven to 350 degrees F. Coat bottom of pan with no-stick cooking spray or shortening and a flour dusting. For Bundt cake, coat entire pan. For cupcakes, use paper baking liners; 2. combine cake mix, water, oil and eggs in large bowl; mix until moistened. Beat with a mixer on medium speed for 2 minutes. Pour batter into pan(s); 3. bake at 350 degrees F. Follow the bake times. When toothpick inserted in the center comes out clean, cake is done. Cool 10 to 15 minutes before removing from pan. Cool cake completely before frosting. Store Loosely covered. Pan Size, Bake Time: 13 x 9-inch, 34 to 38 min.; two 8-inch rounds, 34 to 38 mins; two 9-inch rounds, 29 to 33 min.; Bundt pan, 39 to 43 min.; 24 cupcakes (1/2 full), 19 to 23 min.
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