Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contains 2% or Less of: Canola Oil, Dextrose, Salt, Cellulose, Propylene Glycol Esters of Fatty Acids, Corn Starch, Mono- and Diglycerides, Xanthan Gum, Natural and Artificial Flavor, Cellulose Gum, Sodium Stearoyl Lactylate, Soy Lecithin, Citric Acid and BHT (Antioxidants).
You will need: Whole egg recipe: 1 cup water; 1/2 cup oil; 3 eggs*. Egg white recipe: 1-1/4 cup water; 1/2 cup oil; 4 egg whites. Substitutions: Eggs: Use 1/4 cup of Greek yogurt. Oil: Use 1/2 cup unsweetened applesauce. Baking Instructions: 1. Set oven to 350 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. Beat cake mix, water, oil and eggs* in bowl with mixer on medium speed for 2 minutes. Pour batter into pan(s). 3. Bake at 350 degrees F. Follow bake times below. When toothpick inserted in 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 Timet(a): 34 to 38 min; Pan Size: Two 8-inch rounds. Bake Timet(a): 34 to 38 min; Pan Size: Two 9-inch rounds. Bake Timet(a): 29 to 33 min; Pan Size: Bundt pan. Bake Timet(a): 39 to 43 min; Pan Size: 24 Cupcakes (1/2 full). Bake Timet(a): 19 to 23 min. *If desired, substitute 4 egg whites. (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.
