|Serving Size 1/10 package mix|
|Servings Per Container 10|
|Amount Per Serving|
|Calories 170||Calories from Fat 35|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 1.5g||8%|
|Trans Fat 0g|
|Total Carbohydrate 34g||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), Artificial Strawberry Flavor Bits (Sugar, Corn Syrup, Degerminated Yellow Corn Meal, Modified Corn Starch, Modified Wheat Starch, Partially Hydrogenated Cottonseed and/or Soybean Oil, Artificial Flavor, Colored with Red 40), contains 2% or less of: Propylene Glycol Monoesters, Dextrose, Salt, Mono- and Diglycerides, Corn Starch, Natural and Artificial Flavors (Barley), Cellulose, Xanthan Gum, Propylene Glycol Esters of Fatty Acids, Cellulose Gum, Sodium Caseinate, Polysorbate 60, Sodium Stearate, DATEM, Red 40, 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(R) 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(R) 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.