|Serving Size 1/10 package mix|
|Servings Per Container 10|
|Amount Per Serving|
|Calories 160||Calories from Fat 10|
|% Daily Value*|
|Total Fat 1.5g||2%|
|Saturated Fat 1g||3%|
|Trans Fat 0g|
|Total Carbohydrate 36g||12%|
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Corn Syrup, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate). Contains 2% or less of: Modified Corn Starch, Partially Hydrogenated Soybean and/or Cottonseed Oil, Propylene Glycol Mono and Diesters of Fatty Acids, Salt, Distilled Monoglycerides, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Color added, Natural and Artificial Flavor.
You Will Need: 1 cup water; 1/2 cup vegetable oil; 3 eggs*. 1. Heat oven to 350F for shiny metal or glass pan or 325F for dark or nonstick pan. Grease bottom only of 13" x 9" pan or bottom and sides of all other pans (use paper baking cups for cupcakes). 2. Beat cake mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. 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. For a 13" x 9" pan, bake 28-33 minutes. For two 8" rounds, bake 28-33 minutes. For two 9" rounds, bake 24-29 minutes. For 24 cupcakes (2/3 full), bake 15-20 minutes. For a 12-cup fluted tube (bundt), bake 38-43 minutes. If using dark or nonstick pan, lengthen bake time 3-5 minutes. High Altitude (3500-6500 ft.): For all fluted pans, heat oven to 325F; grease and flour fluted pan. Bake 8" rounds 30-35 min. Make 30 cupcakes. *No-Cholesterol Recipe: Please visit www.bettycrocker.com/nocholesterolcake.