Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Maltitol, Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contains 2% or Less of: Canola Oil, Propylene Glycol Esters of Fatty Acids, Salt, Cellulose, Monoand Diglycerides, Xanthan Gum, Cellulose Gum, Natural and Artificial Flavor, Sodium Stearoyl Lactylate, Acesulfame Potassium (Non-Nutritive Sweetener), Sucralose (Non-Nutritive Sweetener), Yellow 5, Red 40, Citric Acid and BHT (Antioxidants).
All You Need: 1 cup water; 1/3 cup oil; 3 eggs*. Baking Instructions: 1. Set oven to 325 degrees F. Coat bottom of pan with non-stick cooking spray or shortening and a flour dusting. For Bundt cake, coat entire pan. For cupcakes, use paper baking cups. 2. Combine cake mix, water, oil, and eggs in a large bowl; mix until moistened. Beat with mixer on medium speed for 2 minutes. Pour batter into pan(s). 3. Bake at 325 degrees F. Follow the bake 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: 13 x 9-inch; Bake Time(a): 34 to 38 min. Pan Size: Two 8-inch rounds; Bake Time(a): 34 to 38 min. Pan Size: Two 9-inch rounds; Bake Time(a): 29 to 33 min. Pan Size: Bundt pan; Bake Time(a): 39 to 43 min. Pan Size: 24 Cupcakes (1/2 full); Bake Time(a): 19 to 23 min. * If desired substitute 1 egg whites or 1/4 cup egg substitute for the egg. (a) Directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted. Warning: Do not eat raw batter. Please cook fully before enjoying.
Contains wheat ingredients. May contain egg, milk and soybean ingredients.,Excess consumption may cause a laxative effect (Due to maltitol).
