Sugar, Enriched Bleach Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Cocoa Processed with Alkali, Vegetable Oil Shortening (Partially Hydrogenated Soybean Oil, and/or Palm Oil), Dextrose, Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate, Dicalcium Phosphate, Monocalcium Phosphate, Monocalcium Phosphate Monohydrate), Contains 2% or Less of: Food Starch-Modified, Salt, Propylene Glycol, Mono-and Diesters of Fats and Fatty Acids, Mono- and Diglycerides, Sodium Stearoyl Lactylate, Wheat Starch, Cellulose Gum, Xanthan Gum, Artificial Flavor.
Baking Instructions: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.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.3. Bake: Bake in center of oven at 350degF following chart below.For two 8-inch pans, bake 26–31 minutes.For two 9-inch pans, bake 24–29 minutes.For a 13 x 9-inch pan, bake 26–21 minutes.For a Bundt®** pan, bake 33–36 minutes.For 24 cupcakes, bake 18–21 minutes.*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.Lower Fat Recipe: Prepare and bake following the directions above except using 3/4 cup water, 1/3 cup sweetened applesauce and 3 eggs.High Altitude (Over 3,500 FT): Preheat oven to 350degF. Add 2 tablespoons of flour into cake mix. Add 1/3 cup oil, 1 cup water and 3 large eggs. Blend as directed in step 2. Bake at 350degF. Two 8-inch pans 26–30 min; 13 x9-inch pan 26–30 min; 24 cupcakes 18–21 min.
Always refer to the actual package for the most accurate information