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Ingredients
Enriched Bleached Flour (bleached Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Vegetable Shortening ([contains One Or More Of Palm Oil And/or Soybean Oil], Propylene Glycol Mono And Diesters, Mono And Diglycerides, Soy Lecithin, Citric Acid [preservative]), Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Contains 2% Or Less Of Modified Corn Starch, Dextrose, Wheat Starch, Salt, Cellulose Gum, Guar Gum, Natural And Artificial Flavor, Yellow 5, Yellow 6.
Directions
Preparation Instructions: You will Need: 1 cup water; 1/3 cup oil; 3 large eggs. Do not consume/eat raw cake batter. First: Preheat oven to 350 degrees F for metal and glass pans, 325 degrees F for dark or coated pans (Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. Do not test for doneness by touching with finger). Grease sides and bottom of each pan with shortening or ail spray. Flour lightly. Use baking cups for cupcakes. Blend: In large mixing bowl, at low speed until moistened: Cake mix, 1 cup water, 3 eggs, 1/3 cup oil. Beat: 2 minutes at medium speed or 450 strokes by hand. Pour batter into pans and bake immediately. Bake: Follow chart below. Pan Size: 2 - 8 inch; Bake time 26-31 min. Pan Size: 2 - 9 inch; Bake time 23-28 min. Pan Size: 13 x 9 inch; Bake time 23-28 min. Pan Size: 10 inch or fluted tube pan; Bake time 33-36 min. 24 cupcakes; Bake time 18-21 min. Cool in pan on wire rack for 15 minutes. Cool completely before frosting. High altitude (over 3,500 feet): Heat oven to 375 degrees F. Stir in 1/3 cup flour into mix. Use 3 eggs, 1 cup water and 4 cup oil. Mix as directed above. 8 inch cake not recommended. Pan Size: 2-9 inch; 27-30 min bake time. Pan Size: 13 x 9 inch; 28-32 min bake time. Pan Size: 10 inch or fluted tube pan; 38-42 min bake time. 24 cupcakes; 14-17 min bake time.
Warnings
Contains wheat and soy. May contain milk, eggs, walnuts and peanuts.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 160
- Total Fat 2.5g3%
- Saturated Fat 1g5%
- Trans Fat 0g
- Polyunsaturated Fat 0.5g
- Monounsaturated Fat 1g
- Cholesterol 0mg0%
- Sodium 240mg10%
- Total Carbohydrate 31g11%
- Dietary Fiber 0g0%
- Sugars 17g
- Protein 1g
Ingredients
Enriched Bleached Flour (bleached Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Vegetable Shortening ([contains One Or More Of Palm Oil And/or Soybean Oil], Propylene Glycol Mono And Diesters, Mono And Diglycerides, Soy Lecithin, Citric Acid [preservative]), Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Contains 2% Or Less Of Modified Corn Starch, Dextrose, Wheat Starch, Salt, Cellulose Gum, Guar Gum, Natural And Artificial Flavor, Yellow 5, Yellow 6.
Directions
Preparation Instructions: You will Need: 1 cup water; 1/3 cup oil; 3 large eggs. Do not consume/eat raw cake batter. First: Preheat oven to 350 degrees F for metal and glass pans, 325 degrees F for dark or coated pans (Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. Do not test for doneness by touching with finger). Grease sides and bottom of each pan with shortening or ail spray. Flour lightly. Use baking cups for cupcakes. Blend: In large mixing bowl, at low speed until moistened: Cake mix, 1 cup water, 3 eggs, 1/3 cup oil. Beat: 2 minutes at medium speed or 450 strokes by hand. Pour batter into pans and bake immediately. Bake: Follow chart below. Pan Size: 2 - 8 inch; Bake time 26-31 min. Pan Size: 2 - 9 inch; Bake time 23-28 min. Pan Size: 13 x 9 inch; Bake time 23-28 min. Pan Size: 10 inch or fluted tube pan; Bake time 33-36 min. 24 cupcakes; Bake time 18-21 min. Cool in pan on wire rack for 15 minutes. Cool completely before frosting. High altitude (over 3,500 feet): Heat oven to 375 degrees F. Stir in 1/3 cup flour into mix. Use 3 eggs, 1 cup water and 4 cup oil. Mix as directed above. 8 inch cake not recommended. Pan Size: 2-9 inch; 27-30 min bake time. Pan Size: 13 x 9 inch; 28-32 min bake time. Pan Size: 10 inch or fluted tube pan; 38-42 min bake time. 24 cupcakes; 14-17 min bake time.
Warnings
Contains wheat and soy. May contain milk, eggs, walnuts and peanuts.
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