Deliciously moist cake mix. Wilton as recommended in Wilton Method Classes. The Duncan Hines Promise: The best cakes begin with the best batter. Duncan Hines promises a smooth, velvety batter for a perfect cake every time.
Sugar, Enriched Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflain, Folic Acid), Emulsified Palm Shortening (Palm Oil, Propylene Glycol, Mono- and Diesters of Fats and Fatty Acids, Mono- and Diglycerides, Sodium Stearoyl Lactylate), Leavening (Sodium Bicarbonate, Dicalcium Phosphate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Wheat Starch, Contains 2% or Less of: Modified Food Starch, Dextrose, Salt, Soy Lecithin, Natural and Artificial Flavor, Guar Gum, Xanthan Gum.
Step 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 egg whites 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 cake(s) in pan on wire rack for 15 minutes. Remove cake(s) from pan and cool completely before frosting.For two 8-inch pans, bake 26-31 min. For two 9-inch pans, bake 23-28 min. For a 13 x 9 inch pan, bake 23-28 min. For a Bundt®** pan, bake 33-36 min. For 24 cupcakes, bake 18-21 min.**Bundt is a registered trademark of Northland Aluminum Products, Inc. Minneapolis, Minnesota.
Always refer to the actual package for the most accurate information