Sugar, Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening (Partially Hydrogenated Soybean Oil, Propylene Glycol, Mono- and Diesters of Fats, Mono- and Diglycerides), Cocoa Powder Processed with Alkali, Leavening (Sodium Bicarbonate, Dicalcium Phosphate, Sodium Aluminum Phosphate, Monocalium Phosphate), Contains 2% or Less of: Wheat Starch, Salt, Dextrose, Colored with (Red 40) Cellulose Gum, Xanthan Gum.
Baking Instructions: 1. Prep: Preheat oven to 350degF for metal and glass pans. *325degF for dark or coated pans. Grease sides and bottom of each pan with shortening or oil spray. Flour lightly. (Use baking cups for cupcakes).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 pans and bake immediately.3. Bake: Bake in center of oven at 350degF following chart below.For 2 8-inch pans, bake for 26–29 minutes.For 2 9-inch pans, bake for 24–27 minutes.For a 13 x 9-inch pan, bake for 25–28 minutes.For a Bundt®** pan, bake 30–35 minutes.For 24 cupcakes, bake 16–19 minutes.*Add 3–5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. Cool cakes in pan on wire rack for 15 minutes before removing. Cool completely before frosting.Lower Fat Recipe: Prepare and bake following the directions above except using 3/4 cup water, 1/3 cup unsweetened applesauce and 3 eggs. Reduce baking time 1–2 minutes.High Altitude (Over 3,500 FT): Preheat oven to 350degF. Stir 2 Tbsp of flour, 1/3 cup oil, 1 cup water and 3 eggs. Mix as directed above. Two 8-inch pans 28–32 min; two 9-inch pans 24–28 min; 13 x 9-inch pan, baked 25–29 min; Bundt pan 30–40 min; 24 cupcakes 14–18 min.
Always refer to the actual package for the most accurate information