ENRICHED BLEACHED FLOUR (BLEACHED WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, VEGETABLE SHORTENING ([CONTAINS ONE OR MORE OF THE FOLLOWING: PALM OIL AND/OR SOYBEAN OIL], PROPYLENE GLYCOL MONO AND DIESTERS, MONO AND DIGLYCERIDES, SOY LECITHIN, CITRIC ACID [PRESERVATIVE]), LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE), CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: MODIFIED CORN STARCH, DEXTROSE, WHEAT STARCH, SALT, CELLULOSE GUM, GUAR GUM, NATURAL AND ARTIFICIAL FLAVOR, YELLOW 5, YELLOW 6.
CONTAINS: WHEAT, SOY
Manufactured on shared equipment with products containing: Milk, Eggs, Walnuts, Peanuts
According to the FDA, the most common food allergens are milk, peanuts, eggs, fish, shellfish, soy, tree nuts, wheat, and sesame.
Soybean and its derivativesContains
Wheat and its derivativesContains
Eggs and its derivatives
Milk and its derivatives
Fish and its derivatives
Crustaceans and its derivatives
Sesame Seeds and its derivatives
Peanuts and its derivatives
Tree nuts (Nuts) and its derivatives
Oats and its derivatives
Seed Products and its derivatives
Corn and Its derivatives
Shellfish and its derivatives
Cereals and its derivatives
Crustaceans and its derivatives
Eggs and its derivatives
Fish and its derivatives
Peanuts and its derivatives
Soybean and its derivatives
Milk and its derivatives
Sesame Seeds and its derivatives
Sulfur Dioxide and Sulfits
Celery and its derivatives
Mustard and its derivatives
Lupine and its derivatives
Molluscs and its derivatives
Tree nuts (Nuts) and its derivatives
Features & Benefits
Contains PALM OIL?
Yes
Contains ALCOHOL?
No
Contains FRUIT?
No
Contains SULFITES?
No
Certifications
Product Instructions
Usage Instructions
PREHEAT oven to 350°F for metal and glass pans, 325°F for dark or coated pans*.
GREASE sides and bottom of each pan with shortening or oil
spray.
FLOUR lightly. (Use baking cups for cupcakes.)
BLEND cake mix, 1 cup water, 1/3 cup vegetable oil and 3
Large eggs in a large bowl on low speed until moistened
(about 30 seconds).
BEAT at medium speed for 2 minutes.
POUR batter in pans and bake immediately.
BAKE following chart below. *Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean.
COOL in pan on wire rack for 15 minutes. Cool completely before frosting.
Pan Size 2 8-inch 2 9-inch 13 X 9 inch 10” or Fluted Tube Pan 24 Cupcakes
Bake Time 26-31 min. 23-28 min. 23-28 min. 33-36 min. 18-21 min.
DO NOT CONSUME/EAT RAW BATTER.
High Altitude (over 3,500 ft.):
Heat oven to 375 F. Stir in 1/3 cup flour into mix. Use 3 eggs, 1 cup water and 1/4 cup oil. Mix as directed above. Two 9-inch pans 27-30 Min ; 13 x 9 inch pan , Bake 28-32 Min, 10” or Fluted Tube Pan 38–42 Min; 24 cup cakes 14–17 Min. 8-INCH CAKE NOT RECOMMENDED
