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Pillsbury Chocolate Premium With Oreo Cookie Pieces Cake Mix
Pillsbury Chocolate Premium With Oreo Cookie Pieces Cake Mix
Pillsbury Chocolate Premium With Oreo Cookie Pieces Cake Mix
Pillsbury Chocolate Premium With Oreo Cookie Pieces Cake Mix
Pillsbury Chocolate Premium With Oreo Cookie Pieces Cake Mix
Pillsbury Chocolate Premium With Oreo Cookie Pieces Cake Mix

Pillsbury Chocolate Premium With Oreo Cookie Pieces Cake Mix

15.25 oz
Pillsbury Chocolate Premium With Oreo Cookie Pieces Cake Mix

Pillsbury Chocolate Premium With Oreo Cookie Pieces Cake Mix

15.25 oz

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Kitchen Tropical Mango Veggie Smoothie

About

Details

Per 1/10 Package: 170 calories; 1 g sat fat (5% DV); 340 mg sodium (15% DV); 18 g total sugars. See nutrition facts for prepared product information. Contains a bioengineered food ingredient. New! Makes 24 cupcakes. Frosting not included. PillburyBaking.com. Facebook. Instagram. Pinterest. Questions or comments? 1-800-767-4466. Visit us at PillsburyBaking.com. Baking instructions & tips at PillsburyBaking.com. Made with 35% recycled fiber.


Ingredients

Enriched Bleached Wheat Flour (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Oreo Cookie Pieces (unbleached Enriched Flour [wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Sugar, Palm And/or Canola Oil, Cocoa Processed With Alkali, Invert Sugar, Leavening [baking Soda And/or Calcium Phosphate], Soy Lecithin, Salt, Chocolate, Natural Flavor), Cocoa Processed With Alkali, Leavening (baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), 2% Or Less Of Canola Oil, Corn Starch, Salt, Mono-and Diglycerides, Natural And Artificial Flavors, Cellulose, Cellulose Gum, Xanthan Gum, Sodium Stearoyl Lactylate, Citric Acid And Bht (antioxidants)


Directions

All You Need: 1/2 cup oil, 1 cup water, 3 whole eggs (if desired, substitute 1/2 cup egg substitute for the 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. 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 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. Warning: Do not eat raw batter. Please cook fully before enjoying. Pan Size: 13 x 9-inch; 25 to 28 min. bake time. Two 8-inch rounds; 25 to 28 min. bake time. Two 9-inch rounds; 25 to 26 min. bake time. Bundt pan; 34 to 38 min. bake time. 24 Cupcakes (1/2 Full); 16 to 20 min. bake time.


Warnings

Contains: soybean and wheat ingredients. May contain milk and egg ingredients.

Nutrition

Nutrition Facts

Serving Size 43.00 g
Servings Per Container 10
  • Amount Per Serving
  • Calories 170
    • Total Fat 2.5g3%daily value
    • Total FatSaturated Fat 1g5%daily value
    • Total FatTrans Fat 0g
    • Cholesterol 0mg0%daily value
    • Sodium 350mg15%daily value
    • Total Carbohydrate 34g12%daily value
    • Total CarbohydrateDietary Fiber 2g7%daily value
    • Total CarbohydrateSugars 18g
    • Protein 2g
Percent Daily Values are based on a 2,000 calorie diet.

Details

Per 1/10 Package: 170 calories; 1 g sat fat (5% DV); 340 mg sodium (15% DV); 18 g total sugars. See nutrition facts for prepared product information. Contains a bioengineered food ingredient. New! Makes 24 cupcakes. Frosting not included. PillburyBaking.com. Facebook. Instagram. Pinterest. Questions or comments? 1-800-767-4466. Visit us at PillsburyBaking.com. Baking instructions & tips at PillsburyBaking.com. Made with 35% recycled fiber.


Ingredients

Enriched Bleached Wheat Flour (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Oreo Cookie Pieces (unbleached Enriched Flour [wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Sugar, Palm And/or Canola Oil, Cocoa Processed With Alkali, Invert Sugar, Leavening [baking Soda And/or Calcium Phosphate], Soy Lecithin, Salt, Chocolate, Natural Flavor), Cocoa Processed With Alkali, Leavening (baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), 2% Or Less Of Canola Oil, Corn Starch, Salt, Mono-and Diglycerides, Natural And Artificial Flavors, Cellulose, Cellulose Gum, Xanthan Gum, Sodium Stearoyl Lactylate, Citric Acid And Bht (antioxidants)


Directions

All You Need: 1/2 cup oil, 1 cup water, 3 whole eggs (if desired, substitute 1/2 cup egg substitute for the 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. 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 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. Warning: Do not eat raw batter. Please cook fully before enjoying. Pan Size: 13 x 9-inch; 25 to 28 min. bake time. Two 8-inch rounds; 25 to 28 min. bake time. Two 9-inch rounds; 25 to 26 min. bake time. Bundt pan; 34 to 38 min. bake time. 24 Cupcakes (1/2 Full); 16 to 20 min. bake time.


Warnings

Contains: soybean and wheat ingredients. May contain milk and egg ingredients.


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