Sugar, Rice Flour, Potato Starch, Cocoa Processed with Alkali, Tapioca Starch, Leavening (Baking Soda, Sodium Acid Pyrophosphate, Monocalcium Phosphate), Salt, Guar Gum.
You will need1 cup water + 1 stick (1/2 cup) butter, softened + 3 eggs1. Heat oven to 350degF for shiny metal pan or 325degF for dark or nonstick pan. Grease bottom only of pan (use paper baking cups for cupcakes).2. Beat cake mix, water, butter and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.3. Bake as directed below or until toothpick inserted in center comes out clean. Cool completely before frosting.Bake a 8" x 8" pan for 44–49 minutes.Bake a 9" x 9" pan for 38–43 minutes.Bake a 8" or 9" round pan for 43–48 minutes.Bake 12 cupcakes for 18–23 minutes.High Altitude (3500–6500 ft.): Bake 8" square shiny pan 44–49 min; 8" square dark pan 46–51 min. Bake 9" square shiny pan for 38–43 min; 8" square dark pan 40–45 min. Bake 18 cupcakes at 350degF 18–23 minutes (all pans).
Always refer to the actual package for the most accurate information