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: Corn Starch, Modified Corn Starch, Palm Oil, Propylene Glycol Mono and Diesters of Fatty Acids, Distilled Monoglycerides, Salt, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Red 40, Xanthan Gum, Cellulose Gum, Artificial Flavor Contains: Wheat, Milk

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: Corn Starch, Modified Corn Starch, Palm Oil, Propylene Glycol Mono and Diesters of Fatty Acids, Distilled Monoglycerides, Salt, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Red 40, Xanthan Gum, Cellulose Gum, Artificial Flavor Contains: Wheat, Milk

You will need: 1-1/4 cup water; 1/2 cup vegetable oil; 3 eggs. time to bake! 1. heat oven to 350 degrees f for shiny metal or glass pan or 325 degrees f for dark or 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; bake (in minutes) 30-35. two 8 inch rounds: bake (in minutes) 30-35. two 9 inch rounds: bake (in minutes) 25-35. bundt; bake (in minutes) 40-45. cupcakes (makes 24) 14-19. (if using dark or nonstick pan, bake 3-5 minutes longer). heat oven to 375 degrees f for shiny metal pan or 350 degrees f for dark or nonstick pan. spoon batter into cups (about 3 tbsp each). high altitude (3500-6500 ft): stir 2 tbsp all-purpose flour into dry cake mix. for all bundt pans, heat oven to 325 degrees f; grease and flour pan. make 36 cupcakes.

You will need: 1-1/4 cup water; 1/2 cup vegetable oil; 3 eggs. time to bake! 1. heat oven to 350 degrees f for shiny metal or glass pan or 325 degrees f for dark or 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; bake (in minutes) 30-35. two 8 inch rounds: bake (in minutes) 30-35. two 9 inch rounds: bake (in minutes) 25-35. bundt; bake (in minutes) 40-45. cupcakes (makes 24) 14-19. (if using dark or nonstick pan, bake 3-5 minutes longer). heat oven to 375 degrees f for shiny metal pan or 350 degrees f for dark or nonstick pan. spoon batter into cups (about 3 tbsp each). high altitude (3500-6500 ft): stir 2 tbsp all-purpose flour into dry cake mix. for all bundt pans, heat oven to 325 degrees f; grease and flour pan. make 36 cupcakes.