|Serving Size 1/10 package mix|
|Servings Per Container 10|
|Amount Per Serving|
|Calories 160||Calories from Fat|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 1g||6%|
|Trans Fat 0g|
|Total Carbohydrate 34g||11%|
|Dietary Fiber 1g||5%|
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Cocoa Processed with Alkali (Red Dutched and Dark Dutched), Corn Syrup, Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Artificial Flavor [Vanillin]), 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, Artificial Flavor, Xanthan Gum, Cellulose Gum.
You will need: 1-1/4 cups 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 30-35 minutes. For Two 8" Round pans bake 30-35 minutes. For Two 9" Round pans bake 25-30 minutes. For 12-Cup Fluted Tube (bundt) bake 40-45 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 14 to 19 minutes or until toothpick comes out clean. Cool 5 minutes; remove from pan. Cool completely before frosting. Makes 24. High Altitude (3500 - 6500ft): Stir 2 Tbsp. all-purpose flour into dry cake mix; decrease oil to 1/3 cup. For all fluted pans, heat oven to 325F; grease and flour fluted pan. Makes 36 cupcakes.