|Serving Size 1/10 package mix|
|Servings Per Container 10|
|Amount Per Serving|
|Calories 160||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, Baking Powder (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), contains 2% or less of: Dextrose, Propylene Glycol Monoesters, Salt, Mono and Diglycerides, Corn Starch, Artificial Flavor, Cellulose, Xanthan Gum, Propylene Glycol Esters of Fatty Acids, Cellulose Gum, Sodium Caseinate, Polysorbate 60, Sodium Stearate, DATEM, Red 40, Yellow 5, TBHQ and Citric Acid (antioxidants). Contains Milk and Wheat Ingredients. May contain soybean ingredients.
All You Need: 1 cup water; 1/3 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, oil and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes. We recommend using Crisco Oil. Bake: Bake at 350F. For a 13 x 9-inch pan, bake 34 to 38 min. For two 8-inch round pans, bake 34 to 38 min. For two 9-inch round pans, bake 29 to 33 min. For a Bundt pan, bake 39 to 43 min. For 24 cupcakes (2/3 full), bake 19 to 23 min. 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. 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.