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Details
Perfect baking. Add eggs & oil. Quality assured. Satisfaction guaranteed.
Ingredients
Sugar, Enriched Bleached Flour (Bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Animal and Vegetable Shortening (Contains One or More of the Following: Beef Fat, Lard, Soybean Oil), with Emulsifier (Propylene Glycol Monoesters, Mono- and Diglycerides, Soy Lecithin), and Preservative (TBHQ, BHT, Citric Acid), Cocoa (Processed with Alkali), Dextrose, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Modified Corn Starch, Salt, Cellulose Gum, Guar Gum, Artificial Flavor.
Directions
Preheat oven to 350 degrees F. Generously grease pans and dust with flour. Blend in large mixing bowl, at low speed until moistened: cake mix; 1-1/3 cups water; 3 eggs; 1/2 cup oil. Beat 2 minutes at medium speed or 450 strokes by hand. Pour batter into pans. Bake at 350 degrees F until done. Cake is done if toothpick inserted in center comes out clean. Do not test for doneness by touching with finger. Two 8 inch round layers: 35-40 min; two 9 inch round layers: 30-35 min; one 13 inch x 9 inch pan: 35-40 min; one 10 inch or fluted tube pan: 45-55 min; 24-30 cupcakes (fill 1/2 full): 20-25 min. Cool cake in pan 10 to 20 minutes (tube pan 25 min). Remove from pan and cool top side up. Frost when completely cooled. Store loosely covered. High Altitude: Over 4,000 feet, preheat oven to 375 degrees F, mix as directed and bake at 375 degrees F. Three 8 inch round layers: 25-30 min; two 9 inch round layers: 30-35 min; one 13 inch x 9 inch pan: 35-40 min; one 10 inch or fluted tube pan: 45-55 min; 24-30 cupcakes: 15-20 min.
Warnings
Contains wheat and soy. Manufactured on shared equipment with products containing milk, eggs, walnuts and peanuts.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 170
- Total Fat 3g4%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 5mg2%
- Sodium 390mg17%
- Total Carbohydrate 33g12%
- Dietary Fiber 1g4%
- Sugars 19g
- Protein 2g
Details
Perfect baking. Add eggs & oil. Quality assured. Satisfaction guaranteed.
Ingredients
Sugar, Enriched Bleached Flour (Bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Animal and Vegetable Shortening (Contains One or More of the Following: Beef Fat, Lard, Soybean Oil), with Emulsifier (Propylene Glycol Monoesters, Mono- and Diglycerides, Soy Lecithin), and Preservative (TBHQ, BHT, Citric Acid), Cocoa (Processed with Alkali), Dextrose, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Modified Corn Starch, Salt, Cellulose Gum, Guar Gum, Artificial Flavor.
Directions
Preheat oven to 350 degrees F. Generously grease pans and dust with flour. Blend in large mixing bowl, at low speed until moistened: cake mix; 1-1/3 cups water; 3 eggs; 1/2 cup oil. Beat 2 minutes at medium speed or 450 strokes by hand. Pour batter into pans. Bake at 350 degrees F until done. Cake is done if toothpick inserted in center comes out clean. Do not test for doneness by touching with finger. Two 8 inch round layers: 35-40 min; two 9 inch round layers: 30-35 min; one 13 inch x 9 inch pan: 35-40 min; one 10 inch or fluted tube pan: 45-55 min; 24-30 cupcakes (fill 1/2 full): 20-25 min. Cool cake in pan 10 to 20 minutes (tube pan 25 min). Remove from pan and cool top side up. Frost when completely cooled. Store loosely covered. High Altitude: Over 4,000 feet, preheat oven to 375 degrees F, mix as directed and bake at 375 degrees F. Three 8 inch round layers: 25-30 min; two 9 inch round layers: 30-35 min; one 13 inch x 9 inch pan: 35-40 min; one 10 inch or fluted tube pan: 45-55 min; 24-30 cupcakes: 15-20 min.
Warnings
Contains wheat and soy. Manufactured on shared equipment with products containing milk, eggs, walnuts and peanuts.
Common questions
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