Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Partially Hydrogenated Soybean Oil, Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contains 2% or Less of: Wheat Starch, Salt, Cellulose, Red 40 Lake, Propylene Glycol Monoesters, Corn Starch, Mono and Diglycerides, Xanthan Gum, Propylene Glycol Esters of Fatty Acids, Artificial Flavor, Cellulose Gum, Sodium Caseinate, Nonfat Milk, Soy Lecithin, Polysorbate 60, Sodium Stearate, DATEM, TBHQ and Citric Acid (Antioxidants).
All You Need: 2/3 cup water; 1/4 cup oil; 2 egg whites. Baking Instructions: 1. Set oven to 350 degrees F. Coat bottom of pan with no-stick cooking spray or shortening and a flour dusting. For cupcakes, use paper baking cups. 2. Combine cake mix, water, oil and egg whites in large bowl: mix until moistened. Beat with mixer on medium speed for 2 minutes. Pour batter into pan. We recommend using Crisco oil. 3. Bake at 350 degrees F. Follow the bake times below. When toothpick inserted in the center comes out clean, cake is done. Cool 10 to 15 minutes before removing from pan. Cool cake completely before frosting. Store loosely covered. One 8-inch Round Pan: 34 to 38 min bake time. 12 Cupcakes (1/2 Full): 19 to 23 min bake time.
Always refer to the actual package for the most accurate information