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Betty Crocker

Betty Crocker Butter Chocolate Cake

You Will Need: 1 1/4 cups water; 1/2 cup butter, softened; 3 eggs. Time to bake! 1. Heat oven to 350 degrees F for a shiny metal or glass pan or 325 degrees for dark or nonstick pan. Grease bottom only of 13 x 9 inch pan or bottom and sides of all other pans. 2. Mix cake mix, water, butter and eggs in large bowl with mixer on medium speed or beat vigorously by hand 2 minutes, pour into pan. 2. Bake as directed in chart or until toothpick inserted in center comes out. Cool 10 minutes before removing from pan. Cool completely before frosting. Pan Size: Bake Time (in Minutes): 13 x 9 inch: 36-41; Two 8 inch rounds: 36-41; Two 9 inch rounds: 44-49; Cupcakes (makes 24): 14-19 minutes. Heat oven to 375 degrees F for shiny metal pan or 350 for dark or nonstick pan. Spoon batter into cups (about 3 tbsp each). High Altitude (2500 - 6500 ft): Not recommended for 8 inch rounds. For all bundt pans, heat to 325 degrees F; grease and flour pan. Make 36 cupcakes.
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Cocoa Processed with Alkali, Corn Syrup, Leavening (Baking Soda, Monocalcium Phosphate), Sodium Aluminum Phosphate). Contains 2% or Less of: Corn Starch, Modified Corn Starch, Palm Oil, Carob Powder, Propylene Glycol Mono and Diesters of Fatty Acid, Distilled Monoglycerides, Salt, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Artificial Flavor.
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Contains wheat; may contain milk ingredients