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Betty Crocker red velvet cake mix 425g

Betty Crocker red velvet cake mix 425g
Each

Betty Crocker red velvet cake mix 425g

Each

Betty Crocker red velvet cake mix 425g
each

Betty Crocker red velvet cake mix 425g

AED 25.25

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Overview

This Betty Crocker red velvet cake is incredibly soft, moist, and buttery, and can be topped with an easy cream cheese frosting.

Details

Betty Crocker offers a wide range of high-quality baking products, including cake, brownie and bar mixes and tubs of ready-to-eat buttercream icing. Home baking has never been so convenient.

Preparation Guidelines

Refer to packaging for instructions.

Ingredients

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 (carmines, paprika extract), flavourings, flour treatment agent (ascorbic acid).

Allergies

Contains wheat. May contain egg, milk and soya.

Storage

Store in a cool, dry place.

Brand

Betty Crocker

Details

Betty Crocker offers a wide range of high-quality baking products, including cake, brownie and bar mixes and tubs of ready-to-eat buttercream icing. Home baking has never been so convenient.
Refer to packaging for instructions.
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 (carmines, paprika extract), flavourings, flour treatment agent (ascorbic acid).
Contains wheat. May contain egg, milk and soya.
Store in a cool, dry place.
Betty Crocker

Nutrition Facts

Typical value per 68g


Amount Per Serving
Calories 224


% Daily Value


Total Fat 11g


Saturated Fat 2.3g


Total Carbohydrates 27.2g


Percent Daily Values are based on a 2,000 calorie diet.
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