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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

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Betty Crocker red velvet cake mix 425g
each

Betty Crocker red velvet cake mix 425g

AED 26.50

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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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