|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%|
|Dietary Fiber 1g||4%|
Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Soybean Oil, Wheat Starch, Leavening (Baking Soda, Calcium Phosphate), contains 2% or less of: Propylene Glycol Monoesters, Salt, Cellulose, Natural and Artificial Flavor, Mono- and Diglycerides, Corn Starch, Xanthan Gum, Dextrose, Citric Acid, Propylene Glycol Esters of Fatty Acids, Cellulose Gum, Sodium Caseinate, Nonfat Milk, Polysorbate 60, Soy Lecithin, Sodium Stearate, DATEM, Red 40, TBHQ and Citric Acid (antioxidants).
All you need: Whole Egg Recipe: 1 c. water, 1/3 c. oil, 3 whole eggs; or Egg White Recipe: 1-1/4 c. water, 1/3 c. oil, 4 egg whites.1. 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. 2. Combine cake mix, water, oil and eggs in large bowl until moistened. Beat with a mixer on medium speed speed for 2 minutes. We recommend using Crisco oil. 3. Bake at 350F. Follow the bake times below. When toothpick inserted in the center comes out clean, your cake is done. To remove cake from pan, allow to cool 10-15 minutes before removing. Cool cake completely before frosting. Store loosely covered.