Sweeten up everyday moments and special occasions with the delicious and vibrant Betty Crocker Angel Food Confetti Cake Mix. Ready to bake in minutes, this colorful cake can be topped with delicious frosting for a classic take, or try something new with one of Betty Crocker’s many dessert recipes. Plus, it can also be used as cupcake mix! Bring your family together with this super moist cake mix, or share with friends for any event or holiday. 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. • CAKE MIX: Bake a delicious, moist angel food cake dessert • QUICK AND EASY: Just add one simple ingredient, bake and enjoy • ENDLESS OPTIONS: Add your own twist to these mixes by using as cupcake mix or trying tested and trusted Betty Crocker recipes • DELICIOUS & SPONGY: Enjoy the sweetness of this versatile cake mix and make it your own • SPECIAL OCCASION TREATS: Bake angel food cake mix for sweet celebrations and everyday moments • BOX TOPS FOR EDUCATION PARTICIPATING PRODUCT: Give back to schools with Betty Crocker; Download the Box Tops App to learn more & start earning cash for your school or a school in need Ingredients: Sugar, Wheat Flour Bleached, Egg White, Corn Starch, Baking Soda, Citric Acid, Corn Syrup, Corn Cereal, Calcium Phosphate, Salt, Palm Oil, Cellulose Gum, Artificial Flavor, Color (Yellows 5 & 6, Red 40, Blue 1), Sodium Lauryl Sulfate (a Whipping Aid) Directions: You Will Need: 1-1/3 cups water. Instructions: 1. Move oven rack to lowest position if using angel food pan (remove other racks) or middle position if using loaf pans. Heat oven to 350 degrees F for aluminum pan or 325 degrees F for nonstick pan. Do not grease pan. 2. Beat Cake Mix and water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. Pour into an ungreased pan. (Do not use Bundt pan or angel food pan that is smaller than 10 in x 4 in, or batter will overflow.) 3. Bake as directed in chart or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Pan Size: 10 in x 4 in Angel Food (tube) Pan; Bake Time: 37-47 minutes. Pan Size: Two 9 in Loaf Pans; Bake Time: 35-45 minutes. Pan Size: Three 8-1/2 in Loaf Pans; Bake Time: 28-38 minutes. 4. Immediately turn pan upside down onto glass bottle or rest each loaf pan on its side on heatproof surface, until cake is completely cool. Run knife around edges; remove from pan. Cut with serrated knife, using sawing motion, or with electric knife. Store tightly covered. Betty’s Tips: To cool angel food cake, turn pan upside down on glass bottle or rest each loaf pan on its side on heatproof surface. High altitude (3500-6500 ft): Do not use 9 inches loaf pans. Stir 1/3 cup cornstarch into dry
