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Betty Crocker Cake Mix, Chocolate Mousse
Betty Crocker Cake Mix, Chocolate Mousse
21.5 oz
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About
Details
Includes mousse mix for topping and filling. Indulge your senses in these delicious flavors from Decadent Supreme Cake Mix. Rich dark chocolate cake with light and creamy mousse. Just mix, prepare, and enjoy!
Ingredients
Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Cocoa Processed with Alkali, Partially Hydrogenated Vegetable Oil (Coconut Palm Kernel, Soybean and/or Cottonseed), Corn Syrup, Modified Corn Starch, Contains 2% or Less of: Modified Tapioca Starch, Baking Soda, Corn Starch, Maltodextrin, Propylene Glycol, Mono and Diesters of Fatty Acids, Cream, Salt, Calcium Phosphate, Distilled Monoglycerides, Sodium Caseinate, Carrageenan, Sodium Aluminum Phosphate, Tetrasodium Pyrophosphate, Acetylated Monoglycerides, Xanthan Gum, Cellulose Gum, Artificial Flavor, Dipotassium Phosphate, Cellulose Gel, Hydroxypropylcellulose, Mono and Diglycerides.
Directions
Cake: You Will Need: 1-1/4 cups water, 1/3 cup butter softened, 3 eggs. 1. Heat: Oven to 350 degrees F for shiny metal or glass pan or 325 degrees F for dark or nonstick pan. Grease bottom and sides of 8- or 9-inch rounds or bottom only of 13x9 inch pan. 2. Beat: Cake mix, water, softened butter and eggs in large bowl on Low speed 30 seconds, then on Medium speed 2 minutes, scraping bowl occasionally (batter will be thick. Pour into pan; spread evenly. 3. Bake as directed below or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting. Pan Size, Bake Time (in minutes) (if using dark or nonstick pan, lengthen bake time 3 minutes): Two 8 inch rounds, 31-36; two 9 inch rounds, 25-30; 13 x 9 inch, 31-36. High Altitude (3500-6500 ft): Bake 8 inch rounds 34-39 min, 9 inch rounds 28-33 min, 13 x 9 inch 34-39 min. Mousse: You Will Need: 1-1/4 cups milk (make just before using ingredients). 1. Beat: Mousse mix and milk in medium bowl on Low speed 30 seconds, then on Medium speed 2 minutes, scraping bowl occasionally (mousse will be thick). 2. Brush crumbs off cake. Place 1 layer top side down on plate. Spread 1 cup mousse to edge. Place other layer, top side up, on mousse layer. Frost top only with remaining mousse. Cover tightly and refrigerate until serving. Refrigerate leftovers.
Warnings
Do not eat raw cake batter. Contains wheat and milk ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 210
- Total Fat 6g9%
- Saturated Fat 5g25%
- Trans Fat 0g
- Cholesterol 5mg2%
- Sodium 180mg8%
- Total Carbohydrate 39g13%
- Dietary Fiber 3g12%
- Sugars 27g
- Protein 3g
Details
Includes mousse mix for topping and filling. Indulge your senses in these delicious flavors from Decadent Supreme Cake Mix. Rich dark chocolate cake with light and creamy mousse. Just mix, prepare, and enjoy!
Ingredients
Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Cocoa Processed with Alkali, Partially Hydrogenated Vegetable Oil (Coconut Palm Kernel, Soybean and/or Cottonseed), Corn Syrup, Modified Corn Starch, Contains 2% or Less of: Modified Tapioca Starch, Baking Soda, Corn Starch, Maltodextrin, Propylene Glycol, Mono and Diesters of Fatty Acids, Cream, Salt, Calcium Phosphate, Distilled Monoglycerides, Sodium Caseinate, Carrageenan, Sodium Aluminum Phosphate, Tetrasodium Pyrophosphate, Acetylated Monoglycerides, Xanthan Gum, Cellulose Gum, Artificial Flavor, Dipotassium Phosphate, Cellulose Gel, Hydroxypropylcellulose, Mono and Diglycerides.
Directions
Cake: You Will Need: 1-1/4 cups water, 1/3 cup butter softened, 3 eggs. 1. Heat: Oven to 350 degrees F for shiny metal or glass pan or 325 degrees F for dark or nonstick pan. Grease bottom and sides of 8- or 9-inch rounds or bottom only of 13x9 inch pan. 2. Beat: Cake mix, water, softened butter and eggs in large bowl on Low speed 30 seconds, then on Medium speed 2 minutes, scraping bowl occasionally (batter will be thick. Pour into pan; spread evenly. 3. Bake as directed below or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting. Pan Size, Bake Time (in minutes) (if using dark or nonstick pan, lengthen bake time 3 minutes): Two 8 inch rounds, 31-36; two 9 inch rounds, 25-30; 13 x 9 inch, 31-36. High Altitude (3500-6500 ft): Bake 8 inch rounds 34-39 min, 9 inch rounds 28-33 min, 13 x 9 inch 34-39 min. Mousse: You Will Need: 1-1/4 cups milk (make just before using ingredients). 1. Beat: Mousse mix and milk in medium bowl on Low speed 30 seconds, then on Medium speed 2 minutes, scraping bowl occasionally (mousse will be thick). 2. Brush crumbs off cake. Place 1 layer top side down on plate. Spread 1 cup mousse to edge. Place other layer, top side up, on mousse layer. Frost top only with remaining mousse. Cover tightly and refrigerate until serving. Refrigerate leftovers.
Warnings
Do not eat raw cake batter. Contains wheat and milk ingredients.
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