|Serving Size 1/10 package mix|
|Servings Per Container 10|
|Amount Per Serving|
|Calories 160||Calories from Fat 35|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 1.5g||9%|
|Trans Fat 0g|
|Total Carbohydrate 32g||11%|
Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Soybean Oil, Wheat Starch, Cocoa processed with Alkali, Dextrose, Baking Powder (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contains 2% or less of: Propylene Glycol Monoesters, Carob Powder, Cellulose, Mono and Diglycerides, Salt, Corn Starch, Natural and Artificial Flavor, Xanthan Gum, Propylene Glycol Esters of Fatty Acids, Sodium Caseinate, Cellulose Gum, Polysorbate 60, Sodium Stearate, DATEM, TBHQ and Citric Acid (Antioxidants).
All You Need: Whole Egg Recipe: 1 cup water, 1/3 cup oil, 3 whole eggs; Eggs White Recipe: 1 cup of water, 1/3 cup oil, 4 eggs whites. Baking Instructions: 1. Set oven to 350F. Coat bottom of pan with no-stick cooking spray or shortening and flour dusting. For Bundt(R) cake, coat entire pan. For cupcakes, use paper baking liners. 2. Combine cake mix, water, oil and eggs in a large bowl; mix until moistened. Beat with a mixer on medium for 2 minutes. Pour batter into pan(s). We recommend using Crisco(R) 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 9-inch, Bake Time 34 to 38 min.; Cake Size: Two 8-inch rounds, Bake Time: 34 to 38 min.; Pan Size: Two 9-inch rounds, Bake Time: 29 to 33 min.; Pan Size: Bundt(R) pan, Bake Time: 39 to 43 min.; 24 Cupcakes (1/2 full), Bake Time: 19-23 min. If desired, substitute 1/2 cup egg substitute for eggs.