|Serving Size 1/10 package mix|
|Servings Per Container 10|
|Amount Per Serving|
|Calories 170||Calories from Fat|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 1.5g||8%|
|Trans Fat 0g|
|Total Carbohydrate 33g||11%|
Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Soybean Oil, Wheat Starch, Leaving (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contains 2% or Less of: Propylene Glycol Monoesters, Salt, Cellulose, Mono- and Diglycerides, Salt, Con Starch, Xanthan Gum, Natural and Artificial Flavor, Citric Acid, Propylene Glycol Esters of Fatty Acids, Cellulose Gum, Sodium Caseinate, Nonfat Milk, Polysorbate 60, Soy Lecithin, Sodium Stearate, DATEM, Blue 1 Lake, TBHQ and Citric Acid (Antioxidants).
All You Need: Whole Eggs Recipe: 1 cup of water, 1/3 cup of oil, 3 whole eggs. Egg White Recipe: 1-1/4 cups water, 1/3 cup of oil, 4 egg whites. Baking Instructions: 1. Set oven to 350F. Coat bottom if pan with no-stick cooking spray or shortening and a flour dusting. 2. Combine cake mix, water, oil, and eggs in large bowl; mix until moistened. Beat with mixer on medium speed for 2 minutes. Pour batter into pan(s). We recommend using Crisco oil. 3. Bake at 350F. Follow the baking time below. When toothpick inserted in the center comes out clean, cake is done. Cool 10 to 15 minutes before removing from pan. Cool cake completely before frosting. Store loosely covered. Pan Size: 13 x 9-inch, Bake Time: 34 to 38 minutes; Pan Size: Two 8-inch round, Bake Time 34 to 38 minutes; Pan Size: Two 9-inch rounds, Bake Time: 29 to 33 minutes; Bundt(R) Pan: 39 to 43 minutes; 24 cupcakes (2/3 full), Bake Time: 19 to 23 minutes. If desired, substitute 1/2 cup egg substitute for the eggs.