Enriched Bleached Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Cocoa Processed with Alkali, Candy Bits (Sugar, Rice Flour, Vegetable Oil [Palm & Palm Kernel Oil], Corn Starch, Cellulose Gum, Carrageenan, Titanium Dioxide [Color], Yellow 5, Red 3, Artificial Flavor, Soy Lecithin, Yellow 6, Blue 1), Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contains 2% or Less of: Canola Oil, Propylene Glycol Esters of Fatty Acids, Corn Starch, Salt, Monoglycerides, Cellulose Gum, Sodium Stearoyl Lactylate, Natural and Artificial Flavor, Red 40, BHT and Citric Acid (Antioxidants).
All You Need: 1 cup water. 1/2 cup oil. 3 large eggs. Baking Instructions: (1) Set oven to 350 degrees F. Coat bottom of pan with no-stick cooking spray or shortening and a flour dusting. (2) Beat cake mix, water oil and eggs in a bowl with mixer on medium speed for 2 minutes. Pour better into pan(s). (3) Bake at 350 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: 34 to 38 min. Pan Size: Two 8-inch rounds; Bake Time: 34 to 38 min. Pan Size: Two 9-inch rounds; Bake Time: 29 to 33 min. Pan Size: Bundt pan; Bake Time: 39 to 43 min. Pan Size: 24 cupcakes (1/2 full); Bake Time: 19 to 23 min. If desired, substitute 1/2 cup egg substitutes for the eggs.
Contains soybean and wheat ingredients. May contain milk and egg ingredients.,Warning: Flour is raw. Do not eat flour, dough or batter. Please cook fully before enjoying.