|Serving Size 1/10 package mix|
|Servings Per Container 10|
|Amount Per Serving|
|Calories 160||Calories from Fat|
|% Daily Value*|
|Total Fat 1.5g||2%|
|Saturated Fat 1g||3%|
|Trans Fat 0g|
|Total Carbohydrate 36g||12%|
|Dietary Fiber <1g||2%|
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, 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, Natural and Artificial Flavor, Red 40.
You will need: 1 cup water; 1/2 cup vegetable oil; 3 eggs. 1. Heat oven to 350F if you have a shiny metal or glass pan or 325F for a dark or nonstick pan. Grease bottom only of a 13" x 9" pan or the bottom and sides of all other pans. 2. In a large bowl, beat cake mix, water, oil and eggs on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. 3. Bake as directed in the chart or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting. For 13" x 9" pan bake 28-33 minutes. For Two 8" Round pans bake 28-33 minutes. For Two 9" Round pans bake 24-29 minutes. For 12-Cup Fluted Tube (bundt) bake 38-43 minutes. If using dark or nonstick pan, lengthen bake time 3-5 minutes. Great for cupcakes: Heat oven to 375F for shiny metal pan or 350F for dark or nonstick pan. Line regular-size muffin pan with paper baking cups. Spoon batter into cups (about 3 Tbsp. each). Bake 12 to 17 minutes or until toothpick comes out clean. Cool 5 minutes; remove from pan. Cool completely before frosting. Makes 24. High Altitude (3500-6500 ft.): For all fluted pans, heat oven to 325F; grease and flour fluted pan. Bake 8" rounds 30-35 min. Makes 30 cupcakes.