Betty Crocker Gluten-Free Cake Mix Golden 425 g

Betty is using her baking expertise to bring one of the most iconic flavors to life in this new REESE'S Peanut Butter Premium Brownie Mix filled with REESE'S Peanut Butter Chips. There are lots of brownie mixes out there, but only Betty Crocker is giving you brownie mix made with REESE'S Peanut Butter Chips, with that recognizable flavor that everyone loves. Great for birthday parties, office treats or anytime snacks, this brownie mix makes your peanut butter dreams come true. 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. Per 1/9 package (47 g)

Betty Crocker

• BETTY AND REESE'S TOGETHER: Betty Crocker brings iconic REESE’S Peanut Butter chip flavor to your kitchen
• QUICK AND EASY: Just mix, spread and bake for a chewy, delicious treat
• PEANUT BUTTER CHIPS: Chock full of iconic peanut butter flavor
• FLAVOR IN EVERY BITE: The only brownies with REESE’S Peanut Butter chips in the mix
• SPECIAL OCCASION TREATS: Serve REESE’S Peanut Butter brownies for sweet celebrations and everyday moments

You will need 3/4 Cup (175 mL) Water 1/3 Cup (75 mL) Butter, Melted 2 Teaspoons (10 mL) Gluten-Free Vanilla 2 Eggs 1. Heat oven to 350°F (180°C) for aluminum or glass pan or 325°F (165°C) for nonstick pan. Grease bottom only of pan (use paper baking cups for cupcakes). 2. Beat Cake Mix, water, melted butter, vanilla and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. 3. Bake as directed below or until toothpick inserted in center comes out clean. Cool completely before frosting. Pan Size | 8”x 8” | 9”x 9” 8"or 9" Round 12 Cupcakes | 20 cm x 20 cm | 23 cm x 23cm | 20 cm or 23 cm Bake Time (in minutes): 34-39 | 31-36 | 39-44 | 16-21 TO PREPARE WITH VEGETABLE OIL, stir 1/3 cup gluten-free flour into dry cake mix. Make batter using 3/4 cup water, 1/3 cup oil, 2 teaspoons gluten-free vanilla and 2 eggs. High Altitude (3500-6500 ft):. Mix on low speed 30 seconds, then on medium speed 1 minute. Make 18 cupcakes.

Sugars (icing sugar, sugar), Rice flour, Potato starch, High monounsaturated canola oil, Baking powder, Salt, Xanthan gum.

You Will Need : ¾ Cup (175 mL) Water ⅓ Cup (75 mL) Butter, Melted 2 Teaspoons (10 mL) Gluten-Free Vanilla 2 Eggs TO PREPARE WITH VEGETABLE OIL, stir 1/3 cup gluten-free flour into dry cake mix. Make batter using 3/4 cup water, 1/3 cup oil, 2 teaspoons gluten-free vanilla and 2 eggs. Instructions : 1 HEAT oven to 350°F (180°C) for aluminum or glass pan or 325°F (162°C) for nonstick pan. Grease bottom only of pan (use paper baking cups for cupcakes). 2 BEAT Cake Mix, water, melted butter, vanilla and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. 3 BAKE as directed below or until toothpick inserted in centre comes out clean. Cool completely before frosting. Pan Size: 8- x 8-inch (20 x 20 cm), Bake Time (in minutes): 34-39 Pan Size: 9- x 9-inch (23 x 23 cm), Bake Time (in minutes): 31-36 Pan Size: 8- or 9-inch Round (20 or 23 cm), Bake Time (in minutes): 39-44 Pan Size: 12 cupcakes, Bake Time (in minutes): 16-21 High Altitude (3500-6500 ft): Mix on low speed 30 seconds, then on medium speed 1 minute. Makes 18 cupcakes.

per 1/9 package (47 g)

Calories 180	% Daily Value
Fat 1.5 g
Saturated 0.1 g	1 %
+ Trans
Polyunsaturated
Omega6
Omega3
Monounsaturated
Carbohydrate 40 g
Fibre
Sugars 20 g	20 %
SugarAlcohols
Protein 1 g
Cholesterol
Sodium 135 mg	6 %
Potassium 20 mg	1 %
Calcium 40 mg	3 %
Iron 0.3 mg	2 %

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