Don't just say it, Bake it.™Chunky Chocolate Cookies. Thank you for all you do!Chocolate Almond Coffee Cake. Welcome home!Grasshopper Cookie Bars. Congratulations!
Sugar, Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Shortening (Partially Hydrogenated Soybean Oil and/or Palm Oil), Cocoa Powder Processed with Alkali, Dextrose, Leavening (Sodium Bicarbonate, Dicalcium Phosphate, Sodium Aluminum Phosphate, Monocalcium Phosphate). Contains 2% or Less of: Wheat Starch, Salt, Propylene Glycol Mono- and Diesters of Fats and Fatty Acids, Mono- and Diesters, Sodium Stearoyl Lactylate, Cellulose Gum, Xanthan Gum.
Baking InstructionsStep 1 Prep:Preheat oven to 350degF for metal and glass pan(s), 325degF for dark or coated pan(s)*.Grease sides and bottom of pan(s) and flour lightly. Use baking cups for cupcakes. Step 2 Mix:Blend cake mix, water, oil, and eggs in a large bowl at low speed until moistened (about 30 seconds).Beat at medium speed for 2 minutes.Pour batter in pan(s) and bake immediately.Step 3 Bake:Bake in center of oven at 350degF following chart below. *Add 3–5 minutes to bake time for dark or coated pan(s). Cake is done when toothpick inserted in center comes out clean.Cool cakes(s) in pan on wire rack for 15 minutes. Remove cake(s) from pan and cool completely before frosting.
Always refer to the actual package for the most accurate information