|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||5%|
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: Wheat Starch, Dextrose, Dried Pumpkin, Salt, Propylene Glycol Monoesters, Corn Starch, Mono and Diglycerides, Cinnamon, Cellulose, Xanthan Gum, Propylene Glycol Esters of Fatty Acids, Artificial Flavor, Cellulose Gum, Sodium Caseinate, Dried Molasses, Nonfat Milk, Soy Lecithin, Polysorbate 60, Nutmeg, Sodium Stearate DATEM, Ginger, Yellow 5, Red 40, TBHQ and Citric Acid (Antioxidant).
All You Need: Whole Egg Recipe: 1 cup of water; 1/2 cup of oil; 3 whole eggs. Egg White Recipe: 1 cup of water; 1/2 cup of 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. 2. Combined 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. Follow the baking times below. When toothpick inserted in the center comes out clean, cake is done. Cool 10 to 15 minutes before removing from pan. Cool cake completely before frosting. Store loosely covered. Pan Size: 13x9-inch, bake 34 to 38 minutes. Two 8-inch rounds, bake 34 to 38 min. Two 9-inch rounds, bake 29 to 43 min. Bundt pan, bake 39 to 43 min. 24 cupcakes (1/2 fill), bake 19 to 23 min. If desired, a substitute 1/2 cup egg substitute for eggs.