15.2 oz box
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Corn Syrup, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Contains 2% Or Less Of: Modified Corn Starch, Palm Oil, Corn Starch, Propylene Glycol Mono And Diesters Of Fatty Acids, Salt, Distilled Monoglycerides, Dicalcium Phosphate, Maltodextrin, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Wheat Starch, Artificial Flavor, Citric Acid, Yellow 5 And Other Color Added. Freshness Preserved By Alpha Tocopherol.
Do Not eat raw cake batter. May contain milk ingredients.
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You will need: 1 Cup Water 1/2 Cup Vegetable Oil 3 Eggs Time to bake! 1. Heat oven to 350°F for shiny metal or glass pan or 325°F for dark or nonstick pan. Grease bottom only of 13”x9” pan or bottom and sides of all other pans. 2. Mix Cake Mix, water, oil and eggs in large bowl with mixer on medium speed or beat vigorously by hand 2 minutes. Pour into pan. 3. Bake as directed in chart or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting. Pan Size: 13”x9” Two 8” Rounds Two 9”Rounds Bundt® Cupcakes (makes 24) Bake Time (in minutes): 30-35 30-35 25-30 44-49 14-19 Heat oven to 375°F for shiny metal pan or 350°F for dark or nonstick pan. Spoon batter into cups (about 3 Tbsp each). High Altitude (3500-6500 ft): For all Bundt® pans, heat oven to 325°F; grease and flour pan. Make 36 cupcakes.