Ingredients: Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Corn Syrup, Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Cocoa Processed with Alkali, Contains 2% or Less of: Modified Corn Starch, Palm Oil, Corn Starch, Propylene Glycol Mono and Diesters, Monoglycerides, Salt, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Red 40, Xanthan Gum, Cellulose Gum, Artificial Flavor Contains: Wheat

Ingredients: Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Corn Syrup, Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Cocoa Processed with Alkali, Contains 2% or Less of: Modified Corn Starch, Palm Oil, Corn Starch, Propylene Glycol Mono and Diesters, Monoglycerides, Salt, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Red 40, Xanthan Gum, Cellulose Gum, Artificial Flavor Contains: Wheat

Directions: you will need: 1 cup water. 1/2 cup vegetable oil. 3 eggs. instructions: 1. heat oven to 350 degrees f for aluminum or glass pan or 325 degrees f for nonstick pan. grease bottom only of 13 inch x 9 inch pan or bottom and sides of all other pans. 2. mix cake mix, water, oil and eggs in large bowl with mixer on medium speed or beat vigorously by hand 2 minutes. pour into pan. 3. bake as directed in chart or until toothpick inserted in center comes out clean. cool 10 minutes before removing from pan. cool completely before frosting. pan size: 13 inch x 9 inch; 28-33 bake time (in minutes). pan size: two 8 inch rounds; 28-33 bake time (in minutes). pan size: 9 inch rounds; 23-28 bake time (in minutes). pan size: bundt; 38-43 bake time (in minutes). pan size: cupcakes (makes 21); 14-19 bake time (in minutes). high altitude (3500-6500 ft): for all bundt pans, heat oven to 325 degrees f; grease and flour pan. make 32 cupcakes. for cupcakes: heat oven to 375 degrees f for aluminum pan or 350 degrees f for nonstick pan. spoon batter into cups (about 3 tbsp each). do not eat raw cake batter.

Directions: you will need: 1 cup water. 1/2 cup vegetable oil. 3 eggs. instructions: 1. heat oven to 350 degrees f for aluminum or glass pan or 325 degrees f for nonstick pan. grease bottom only of 13 inch x 9 inch pan or bottom and sides of all other pans. 2. mix cake mix, water, oil and eggs in large bowl with mixer on medium speed or beat vigorously by hand 2 minutes. pour into pan. 3. bake as directed in chart or until toothpick inserted in center comes out clean. cool 10 minutes before removing from pan. cool completely before frosting. pan size: 13 inch x 9 inch; 28-33 bake time (in minutes). pan size: two 8 inch rounds; 28-33 bake time (in minutes). pan size: 9 inch rounds; 23-28 bake time (in minutes). pan size: bundt; 38-43 bake time (in minutes). pan size: cupcakes (makes 21); 14-19 bake time (in minutes). high altitude (3500-6500 ft): for all bundt pans, heat oven to 325 degrees f; grease and flour pan. make 32 cupcakes. for cupcakes: heat oven to 375 degrees f for aluminum pan or 350 degrees f for nonstick pan. spoon batter into cups (about 3 tbsp each). do not eat raw cake batter.