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Ingredients
Enriched Bleached Flour (bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Vegetable Shortening ([contains One Or More Of The Following: 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 Each Of The Following: Modified Cornstarch, Dextrose, Wheat Starch, Salt, Cellulose Gum, Guar Gum, Natural And Artificial Flavor, Yellow 5, Yellow 6.
Directions
Bake: Add eggs & oil. You Will Need: 1 cup water; 1/3 cup vegetable oil; 3 large eggs. Basic Recipe: 1: Preheat oven to 350 degrees F for metal and glass pans. 325 degrees F for dark or coated pans. Generously grease pans and dust with flour. 2: Blend cake mix, water, vegetable oil and eggs in large mixing bowl on low speed until moistened (about 30 seconds). Beat at medium speed 2 minutes. 3: Pout batter into pans and bake immediately. 4: Bake following chart below. Add 3 to 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. 5: Cool in pan 15 minutes on wire rack. Remove pan and cool top side up. Cool completely before frosting. Store loose covered. Pan Size: Two 8 inch round pans; Bake Time: 26 to 31 min. Pan Size: Two 9 inch round pans; Bake Time: 23 to 28 min; Pan Size: One 13 inch x 9 inch rectangle pan; Bake Time: 23 to 28 min; Pan Size: One 10 inch or fluted tube pan; Bake Time: 33 to 36 min. Pan Size: 24 cupcakes (fill 1/2 full); Bake Time: 18 to 21 min. High Altitude: Over 3,500 feet, preheat oven to 365 degrees F. Stir 1/3 cup flour into mix. Use eggs, 1 cup water and 1/4 cup oil. Mix as directed above. Two 9-inch pans, bake 27 to 30 min.; 13x9-inch pan, 28 to 32 min.; 10-inch or fluted tube pan, 38 to 42 min.; 24 cupcakes, 14 to 17 min.; 8-inch pan not recommended. Do not consume/eat raw batter.
Warnings
Contains: wheat, soy; Manufactured on shared equipment with products containing 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, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Vegetable Shortening ([contains One Or More Of The Following: 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 Each Of The Following: Modified Cornstarch, Dextrose, Wheat Starch, Salt, Cellulose Gum, Guar Gum, Natural And Artificial Flavor, Yellow 5, Yellow 6.
Directions
Bake: Add eggs & oil. You Will Need: 1 cup water; 1/3 cup vegetable oil; 3 large eggs. Basic Recipe: 1: Preheat oven to 350 degrees F for metal and glass pans. 325 degrees F for dark or coated pans. Generously grease pans and dust with flour. 2: Blend cake mix, water, vegetable oil and eggs in large mixing bowl on low speed until moistened (about 30 seconds). Beat at medium speed 2 minutes. 3: Pout batter into pans and bake immediately. 4: Bake following chart below. Add 3 to 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. 5: Cool in pan 15 minutes on wire rack. Remove pan and cool top side up. Cool completely before frosting. Store loose covered. Pan Size: Two 8 inch round pans; Bake Time: 26 to 31 min. Pan Size: Two 9 inch round pans; Bake Time: 23 to 28 min; Pan Size: One 13 inch x 9 inch rectangle pan; Bake Time: 23 to 28 min; Pan Size: One 10 inch or fluted tube pan; Bake Time: 33 to 36 min. Pan Size: 24 cupcakes (fill 1/2 full); Bake Time: 18 to 21 min. High Altitude: Over 3,500 feet, preheat oven to 365 degrees F. Stir 1/3 cup flour into mix. Use eggs, 1 cup water and 1/4 cup oil. Mix as directed above. Two 9-inch pans, bake 27 to 30 min.; 13x9-inch pan, 28 to 32 min.; 10-inch or fluted tube pan, 38 to 42 min.; 24 cupcakes, 14 to 17 min.; 8-inch pan not recommended. Do not consume/eat raw batter.
Warnings
Contains: wheat, soy; Manufactured on shared equipment with products containing milk, eggs, walnuts and peanuts.
Common questions
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