Betty Crocker OREO White Cake With OREO Cookie Pieces Baking Mix

Details

The OREO Cookie taste you love comes in this Betty Crocker cake baking mix. Easily prepare delicious dessert with Betty Crocker OREO White Cake Mix, combining real OREO Cookie Pieces with a moist texture for an irresistible treat. This cake mix with OREO Cookie Pieces has all the dry ingredients you need to make dessert at home in just three steps. Simply add water, oil and eggs to the baking mix, and stir to combine. Then bake according to the directions on the package. Choose to make a square cake or round cake, or use it as a cupcake mix to make 12 cupcakes. Decorate your finished, cooled cake with the addition of Betty Crocker OREO Crème Flavored Whipped Frosting or whip up your own baked creation such as cake pops, birthday cakes, and more with the delight of delicious OREO Cookie Pieces. Use this cake mix to bake party treats, after dinner desserts, or sweet anytime snacks. For more than a century, Betty Crocker has been a popular creator of simple, delicious recipes. Today, the Betty Crocker kitchen is still providing convenient, tasty dessert mixes, frostings, and convenient meal options and side dishes.

• BETTY CROCKER & OREO: Betty Crocker White Cake Mix with real OREO Cookie Pieces you can sprinkle into the batter before baking or sprinkle on top of the frosted cake

• QUICK AND EASY: Just stir dry baking mix with water, oil and eggs and bake following directions on the box to create a cake the whole family can enjoy

• SPECIAL OCCASION TREATS: Bake OREO White Cake Mix for sweet celebrations and everyday moments; Ideal for office treats, birthday parties, and more

• PANTRY STAPLE: Betty Crocker brings you trusted favorites you know and love; Try finishing your cooled cake with the addition of Betty Crocker OREO Creme Flavored Whipped Frosting

• CONTAINS: One 9.3 oz box of Betty Crocker OREO White Cake Mix

• CONTAINS 9.3 OZ

Ingredients

ENRICHED FLOUR BLEACHED (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, OREO CHOCOLATE SANDWICH COOKIE PIECES (UNBLEACHED ENRICHED FLOUR [WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE (VITAMIN B₁), RIBOFLAVIN (VITAMIN B₂), FOLIC ACID], SUGAR, PALM OIL, SOYBEAN AND/OR CANOLA OIL, COCOA PROCESSED WITH ALKALI, INVERT SUGAR, LEAVENING [BAKING SODA AND/OR CALCIUM PHOSPHATE], SOY LECITHIN, SALT, CHOCOLATE, NATURAL FLAVOR), CORN SYRUP, CONTAINS 2% OR LESS OF: LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE), PALM OIL, MODIFIED CORN STARCH, CORN STARCH, SALT, PROPYLENE GLYCOL MONO AND DIESTERS, DEXTROSE, MONOGLYCERIDES, NONFAT MILK, DICALCIUM PHOSPHATE, SODIUM STEAROYL LACTYLATE, XANTHAN GUM, CELLULOSE GUM, SOY LECITHIN, ARTIFICIAL FLAVOR

Directions

You will need: 1/2 cup water. 3 tablespoons vegetable oil. 2 egg whites or 2 whole eggs. 1. Heat oven to 350 degrees F for aluminum or glass pan or 325 degrees F for nonstick pan. Grease bottom of 8- or 9-inch pan. Or, place paper baking cups in 12 regular-size muffin cups or grease bottoms of each muffin cup. 2. Stir cake mix, water, oil and egg whites (or whole eggs) in medium bowl beat vigorously by hand 2 minutes. Stir Oreo cookie pieces into batter or reserve to sprinkle on top of frosted cake. 3. Bake as directed in chart 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): 8 inch square or round. 21-26 . 9 inch square or round: 16-21. Cupcakes (makes 12 cupcakes): 15-20. High attitude (3500-6500 ft). No change. Do not eat raw cake batter.