Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Cocoa Processed with Alkali, Corn Syrup, Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Contains 2% or Less of: Modified Corn Starch, Corn Starch, Propylene Glycol Mono and Diesters, Monoglycerides, Palm Oil, Salt, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Carob Powder, Artificial Flavor.
You Will Need: 1 Cup water; 1/2 cup vegetable oil; 3 eggs. Instructions: 1. Heat oven to 350 degrees F for aluminum or glass pan or 325 degrees F for nonstick pan. Grease bottom only of 13 inches x 9 inches pan or bottom and sides of all other pans. 2. Mix Cake Mix, water, oil and eggs in large bowl with mixer on medium speed or beat vigorously by hand 2 minutes. Pour into pan. 3. Bake as directed in chart or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting. Pan Size: 13 inches x 9 inches; 28-33 bake time (in minutes); Pan Size: Two 8 inches rounds; 28-33 bake time (in minutes); Pan Size: Two 9 inches rounds; 23-28 bake time (in minutes); Pan Size: Bundt; 38-43 bake time (in minutes); Pan Size: Cupcakes (makes 21); 14-19 bake time (in minutes). For Cupcakes: Heat oven to 375 degrees F for aluminum pan or 350 degrees F for nonstick pan. Spoon batter into cups (about 3 Tbsp each). High Altitude (3500-6500 ft): For all Bundt pans, heat oven to 325 degrees F; grease and flour pan. Make 32 cupcakes. Do not eat raw cake batter.
