|Serving Size 1/10 package mix|
|Servings Per Container 10|
|Amount Per Serving|
|Calories 160||Calories from Fat 15|
|% Daily Value*|
|Total Fat 1.5g||2%|
|Saturated Fat 1g||4%|
|Trans Fat 0g|
|Total Carbohydrate 35g||12%|
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Cocoa processed with Alkali, Corn Syrup, Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate). Contains 2% or less of: Corn Starch, Modified Corn Starch, Partially Hydrogenated Soybean and/or Cottonseed Oil, Carob Powder, Propylene Glycol Mono and Diesters of Fatty Acids, Distilled Monoglycerides, Salt, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Artificial Flavor.
You Will Need: 1-1/4 cups water; 1/3 cup butter, softened; 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, butter 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 36-41 minutes. For two 8" rounds, bake 36-41 minutes. For two 9" rounds, bake 31-36 minutes. For 24 cupcakes (2/3 full), bake 24-29 minutes. For a 12-cup fluted tube (bundt), bake 44-49 minutes. High Altitude (3500-6500 ft.): Not recommended for 8" Rounds. For all fluted pans, heat oven to 325F; grease and flour fluted pan. Make 36 cupcakes. *No-Cholesterol Recipe: Please visit www.bettycrocker.com/nocholesterolcake.