|Serving Size 1/4 cup cake mix & 2 tbsp. to|
|Servings Per Container 12|
|Amount Per Serving|
|Calories 210||Calories from Fat 45|
|% Daily Value*|
|Total Fat 5g||8%|
|Saturated Fat 1.5g||8%|
|Trans Fat 1g|
|Total Carbohydrate 39g||13%|
Cake Mix: Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, May Contain Malted Barley Flour), Sugar, Partially Hydrogenated Soybean and Cottonseed Oils, Canola or Soybean Oil, Leavening (Sodium Bicarbonate, Monocalcium Phosphate, Sodium Aluminum Sulfate), Food Starch-Modified, Salt, Dextrose, Emulsifier (DATEM, Mono-Diglycerides), Guar Gum, Natural and Artificial Flavors (Contains Milk Derivatives), Xanthan Gum. Cinnamon Topping: Sugar, Partially Hydrogenated Soybean and Cottonseed Oils, Corn Syrup, Cinnamon, Molasses Powder (Contains Wheat Starch and Soy Lecithin), Salt, Silicon Dioxide (Prevents Caking), Natural and Artificial Flavors.
You Will Need: 2/3 cup water; 1 egg. Tip!: For marbled effect, swirl batter with a knife before adding second topping layer. 1. Heat oven to 350F. Lightly grease 8 x 8 x 2-inch baking pan. 2. Stir together water, egg and cake mix until moistened. (Batter will be slightly lumpy.) Spoon 1/2 of batter into pan and spread evenly. Sprinkle 1/2 of the cinnamon topping over batter. 3. Drop remaining batter in small spoonfuls over topping layer and spread to cover. Sprinkle remaining topping evenly over batter. 4. Bake 40-45 minutes or until toothpick inserted in center comes out clean. For glass pan, add 5 minutes to bake time. Cool 5-10 minutes before cutting. Makes 12 servings. High Altitude (over 5,000 feet): Prepare as directed, adding 2 tablespoons all-purpose flour and an additional 1 tablespoon water.
P.O. Box 88176 Seattle, WA 98138-2176