Details

16.00 oz
SKU / UPC: 016000440302

Nutrition

Ingredients

Sugar, Wheat Flour Bleached, Egg White, Corn Starch, Leavening (Baking Soda, Citric Acid), Calcium Chloride, Modified Soy Protein, Salt, Cellulose Gum, Artificial Flavor, Sodium Lauryl Sulfate (a Whipping Aid), Nonfat Milk. Freshness Preserved by BHT and Sodium Ascorbate.

Directions

You Will Need: 1-1/4 Cups cold water. 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. Do not grease pan(s). 2. Beat cake mix and 1-1/4 cups cold water in Extra-Large glass or metal bowl on Low speed 30 seconds; beat on Medium speed 1 minute. Pour into ungreased pan. (Do not sue Bundt cake pan or angel food pan that is smaller than 10 x 4 inches, or batter will over flow.) 3. Bake as directed below or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Pan Size/Bake Time: 10 x 4 inch angel food (tube) pan/37 - 47 minutes; Two 9 inch loaf pans/35 - 45 minutes; Three 8-1/2 inch loaf pans/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. High Altitude (3500-6500 ft): Heat oven to 325 degrees F for angel food or loaf cakes, 375 degrees F for cupcakes. Do not use 9 inch loaf pans. Stir 1/3 cup cornstarch into cake mix (dry). Increase water to 1-1/3 cups. Beat on Low speed 30 seconds; beat on Medium speed 3 minutes. Bake angel food pan 53 - 58 minutes, 8 inch loaves 40 - 45 minutes, cupcakes 12 - 20 minutes.

Other Info

Manufacturer

General Mills Sales, Inc.

Minneapolis, MN 55440
800-446-1898

Safety Warnings

Allergy Note: This product contains wheat, egg, soy and milk ingredients.