Ingredients: Bleached Enriched Flour Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contains 2% or Less of: Canola Oil, Propylene Glycol Mono-and Diesters of Fat and Fatty Acids, Mono and Diglycerides, Dextrose, Wheat Starch, Salt, Corn Starch, Natural and Artificial Flavoring, Cellulose, Xanthan Gum. Modified Corn Starch, Maltodextrin, Sodium Stearoyl Lactylate, FD&C Yellow 5, Fd&C Red 40, Cellulose Gum, BHT (Preservative), Citric Acid (Preservative), Whey Contains: Wheat, Milk, Soybeans

Ingredients: Bleached Enriched Flour Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contains 2% or Less of: Canola Oil, Propylene Glycol Mono-and Diesters of Fat and Fatty Acids, Mono and Diglycerides, Dextrose, Wheat Starch, Salt, Corn Starch, Natural and Artificial Flavoring, Cellulose, Xanthan Gum. Modified Corn Starch, Maltodextrin, Sodium Stearoyl Lactylate, FD&C Yellow 5, Fd&C Red 40, Cellulose Gum, BHT (Preservative), Citric Acid (Preservative), Whey Contains: Wheat, Milk, Soybeans

Directions for use: You Will Need: Cake mix; 1-1/4 cups water; 1/2 cup Great Value vegetable oil; 4 egg whites. Baking Instructions: 1. Preheat oven to 350 degrees F. Coat bottom of pan with nonstick cooking spray or shortening and a flour dusting. For fluted tube pan, coat entire pan. For cupcakes, use paper baking cups. 2. Combine cake mix, egg whites, vegetable oil, and water in a 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 bake times below. When toothpick inserted in the center comes out clean, cake is done. 4. Cool 10-15 minutes before removing from pan. Cool cake completely before frosting. Store loosely covered. Bake Time Minutes - Pan Size: Two 8 inch Round Layers: 34-38 min. Two 9 inch Round Layers: 29-33 min. One 13 inch X 9 inch Pan: 34-38 min. One 10 inch Fluted Tube Pan: 39-43 min. 24 Cupcakes (Fill 1/2 Full): 19-23 min. Store in a cool, dry place. Storage recommendation: Store in a cool, dry place.

Directions for use: You Will Need: Cake mix; 1-1/4 cups water; 1/2 cup Great Value vegetable oil; 4 egg whites. Baking Instructions: 1. Preheat oven to 350 degrees F. Coat bottom of pan with nonstick cooking spray or shortening and a flour dusting. For fluted tube pan, coat entire pan. For cupcakes, use paper baking cups. 2. Combine cake mix, egg whites, vegetable oil, and water in a 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 bake times below. When toothpick inserted in the center comes out clean, cake is done. 4. Cool 10-15 minutes before removing from pan. Cool cake completely before frosting. Store loosely covered. Bake Time Minutes - Pan Size: Two 8 inch Round Layers: 34-38 min. Two 9 inch Round Layers: 29-33 min. One 13 inch X 9 inch Pan: 34-38 min. One 10 inch Fluted Tube Pan: 39-43 min. 24 Cupcakes (Fill 1/2 Full): 19-23 min. Store in a cool, dry place. Storage recommendation: Store in a cool, dry place.