|Serving Size 1/10 package mix|
|Servings Per Container 10|
|Amount Per Serving|
|Calories 170||Calories from Fat|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 1g||4%|
|Trans Fat 0g|
|Total Carbohydrate 37g||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), Partially Hydrogenated Soybean and/or Cottonseed Oil. Contains 2% or less of: Corn Starch, Modified Corn Starch, Salt, Propylene Glycol Mono- and Diesters of Fatty Acids, Nonfat Milk, Dextrose, Distilled Monoglycerides, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Soy Lecithin, Xanthan Gum, Cellulose Gum, Natural and Artificial Flavor.
You will need: 1-1/4 cups water; 1/3 cup vegetable oil; 3 egg whites*. 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 egg whites on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally (batter will be lumpy). 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 29-34 minutes. For Two 8" Round pans bake 29-34 minutes. For Two 9" Round pans bake 25-30 minutes. For 12-Cup Fluted Tube (bundt) bake 40-45 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): For all fluted pans, heat oven to 325F; grease and flour fluted pan. Makes 36 cupcakes.