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.
Milk and its derivativesMay Contain
Eggs and its derivativesMay Contain
Fish and its derivativesFree From
Shellfish and its derivativesFree From
Tree nuts (Nuts) and its derivativesFree From
Peanuts and its derivativesMay Contain
Wheat and its derivativesContains
Soybean and its derivativesContains
Sesame Seeds and its derivativesFree From
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
