|Serving Size 1/12 package mix|
|Servings Per Container 12|
|Amount Per Serving|
|Calories 120||Calories from Fat|
|% Daily Value*|
|Total Fat 2.5g||4%|
|Saturated Fat 1g||5%|
|Trans Fat 0g|
|Total Carbohydrate 28g||9%|
|Dietary Fiber 2g||6%|
Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Wheat Starch, Cocoa processed with Alkali, Partially Hydrogenated Soybean Oil, Baking Powder (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), contains 2% or less of: Cellulose, Propylene Glycol Monoesters, Corn Starch, Salt, Natural and Artificial Flavor, Mono- and Diglycerides, Xanthan Gum, Propylene Glycol Esters of Fatty Acids, Cellulose Gum, Polysorbate 60, Sodium Stearate, DATEM, TBHQ and Citric Acid (antioxidants). Contains Milk and Wheat ingredients. May contain soybean ingredients.
All You Need: 1-1/4 cups water, 1/2 cup oil, 3 eggs. Get Ready: Set your oven to 350F. Prepare pan to keep cake from sticking by lightly coating bottom of pan with no-stick cooking spray or using shortening and a flour dusting. For Bundt cake coat entire pan. For cupcakes use paper baking liners. Get Set: Blend cake mix, water, butter and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes. Bake: Bake at 350F. Follow the bake times below. When toothpick inserted in the center comes out clean, your cake is done. Cool 10-15 minutes before removing from pan. Cool cake completely before frosting. Store loosely covered. 13 x 9-in pan: 34 to 38 min.; Two 8-inch round pans: 34 to 38 min.; Two 9-inch round pans: 29 to 33 min.; Bundt pan: 39 to 43 min.; 24 cupcakes (2/3 full): 19 to 23 min. If desired, substitute 4 egg whites or 1/2 cup egg substitute for the 3 eggs.High Altitude (above 3500 feet): Add 1/4 cup flour and increase water by 1/4 cup.