|Serving Size 1/10 package mix|
|Servings Per Container 10|
|Amount Per Serving|
|Calories 160||Calories from Fat|
|% Daily Value*|
|Total Fat 2.5g||4%|
|Saturated Fat 1g||6%|
|Trans Fat 0g|
|Total Carbohydrate 34g||11%|
|Dietary Fiber 1g||4%|
Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Partially Hydrogenated Soybean Oil, Leaving (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contains 2% or Less of: Dextrose, Wheat Starch, Salt, Propylene Glycol Monoesters, Corn Starch, Natural and Artificial Flavor, Mono and Diglycerides, Cellulose, Citric Acid, Xanthan Gum, propylene Glycol Esters of Fatty Acids, Cellulose Gum, Sodium Caseinate, Artificial Color, Polysorbate 60, Sodium Stearate, DATEM, TBHQ and Citric Acid (Antioxidants).
All You Can Need: Whole Egg Recipe: 1 cup; 1/2 cup oil; 3 whole eggs. Egg White Recipe: 1 Cup water; 1/2 cup oil; 4 egg whites. Baking Instructions: 1. Set oven to 350F. Coat bottom of pan with non-stick cooking spray or shortening and flour dusting. For Bundt 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 speed for 2 minutes. Pour batter into pan(S). We recommend using Crisco oil. 3. Bake at 350F. When toothpick inserted in the center comes out clean, cake is done. Cool 10-15 minutes before removing from pan. Cool cake completely before frosting. Store loosely covered. If desired, substitute 1/2 cup egg substitute for the eggs.