Wilton® as recommended in Wilton Method Classes.
Sugar, Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening (Palm Oil and/or Partially Hydrogenated Soybean Oil), Leavening (Sodium Bicarbonate, Dicalcium Phosphate, Sodium Aluminum Phosphate, Monocalcium Phosphate). Contains 2% or Less of: Wheat Starch, Salt, Dextrose, Propylene Glycol Mono- and Diesters of Fats and Fatty Acids, Mono- and Diglycerides, Sodium Stearoyl Lactylate, Cellulose Gum, Xanthan Gum, Artificial Flavors, Yellow 5 Lake, Red 40 Lake.
Baking Instructions:Step 1 PrepPreheat 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 MixBlend cake mix, water, softened butter and eggs in a large bowl at low speed until moistened (about 30 seconds).Beat at medium speed for 4 minutes.Pour batter in pan(s) and bake immediately.Step 3 BakeBake in center of oven 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 cake(s) in pan on wire rack for 15 minutes. Remove cake(s) from pan and cool completely before frosting. High Altitude (Over 3,500 Ft): Preheat oven to 350degF. Add 1/3 cup of flour into cake mix. Add 7 tbsp softened butter, 1 cup water and 4 eggs. Blend as directed in step 2. Bake at 350degF. Two 8-inch pans 24-28 min; 13 x 9-inch pan 24-28 min; 24 cupcakes 15-18 min.
Always refer to the actual package for the most accurate information