|Serving Size 1/10 package mix|
|Servings Per Container 10|
|Amount Per Serving|
|Calories 140||Calories from Fat|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 1.5g||8%|
|Trans Fat 0g|
|Total Carbohydrate 35g||12%|
|Dietary Fiber 1g||5%|
Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Maltitol, Partially Hydrogenated Soybean Oil, Baking Powder (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), contains 2% or less of: Propylene Glycol Monoesters, Cellulose, Salt, Mono- and Diglycerides, Artificial Flavor, Xanthan Gum, Propylene Glycol Esters of Fatty Acids, Cellulose Gum, Sodium Caseinate, Polysorbate 60, Acesulfame Potassium (non-nutritive sweetener), Sodium Stearate, Sucralose (non-nutritive sweetener), 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 325F. 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. Bake: Bake at 325F. 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.