Ingredients: Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (Sodium Aluminum Phosphate, Calcium Phosphate, Baking Soda), Cocoa Processed with Alkali, Contains 2% or Less of: Canola Oil, Cellulose, Propylene Glycol Esters of Fatty Acids, Corn Starch, Salt, Monoglycerides, Xanthan Gum, Natural and Artificial Flavor, Sodium Stearoyl Lacylate, Cellulose Gum, Citric Acid and BHT (Antioxidants), Red 40, Yellow 5, Blue 1. Contains: Contains: wheat. May Contain: egg, milk, and soybean.

Ingredients: Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (Sodium Aluminum Phosphate, Calcium Phosphate, Baking Soda), Cocoa Processed with Alkali, Contains 2% or Less of: Canola Oil, Cellulose, Propylene Glycol Esters of Fatty Acids, Corn Starch, Salt, Monoglycerides, Xanthan Gum, Natural and Artificial Flavor, Sodium Stearoyl Lacylate, Cellulose Gum, Citric Acid and BHT (Antioxidants), Red 40, Yellow 5, Blue 1. Contains: Contains: wheat. May Contain: egg, milk, and soybean.

All you need: 1 cup water; 1/2 cup oil; 3 eggs (if desired, substitute 4 egg whites or 1/2 cup egg substitute for the eggs). 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 bundt cake, coat entire pan. for cupcakes, use paper baking liners; 2. combine cake mix, water, oil and eggs in large bowl; mix until moistened. beat with a mixer on medium speed for 2 minutes. pour batter into pan(s); 3. bake at 350 degrees f. follow the bake times. 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. pan size, bake time: 13 x 9-inch, 34 to 38 min.; two 8-inch rounds, 34 to 38 mins; two 9-inch rounds, 29 to 33 min.; bundt pan, 39 to 43 min.; 24 cupcakes (1/2 full), 19 to 23 min.

All you need: 1 cup water; 1/2 cup oil; 3 eggs (if desired, substitute 4 egg whites or 1/2 cup egg substitute for the eggs). 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 bundt cake, coat entire pan. for cupcakes, use paper baking liners; 2. combine cake mix, water, oil and eggs in large bowl; mix until moistened. beat with a mixer on medium speed for 2 minutes. pour batter into pan(s); 3. bake at 350 degrees f. follow the bake times. 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. pan size, bake time: 13 x 9-inch, 34 to 38 min.; two 8-inch rounds, 34 to 38 mins; two 9-inch rounds, 29 to 33 min.; bundt pan, 39 to 43 min.; 24 cupcakes (1/2 full), 19 to 23 min.