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

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

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). substitutions: eggs: use 1/4 cup of greek yogurt or oil: use 1/2 cup unsweetened applesauce. 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 cups. 2. beat cake mix, water, oil and eggs in bowl with mixer on medium speed for 2 minutes. pour batter into pan(s). 3. bake at 350 degrees f. follow the bake times below. 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: 13 x 9-inch; bake time: 34 to 38 min. pan size: two 8-inch rounds; bake time: 34 to 38 min. pan size: two 9-inch rounds; bake time: 29 to 33 min. pan size: bundt pan; bake time: 39 to 43 min. pan size: 24 cupcakes (1/2 full); bake time: 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). substitutions: eggs: use 1/4 cup of greek yogurt or oil: use 1/2 cup unsweetened applesauce. 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 cups. 2. beat cake mix, water, oil and eggs in bowl with mixer on medium speed for 2 minutes. pour batter into pan(s). 3. bake at 350 degrees f. follow the bake times below. 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: 13 x 9-inch; bake time: 34 to 38 min. pan size: two 8-inch rounds; bake time: 34 to 38 min. pan size: two 9-inch rounds; bake time: 29 to 33 min. pan size: bundt pan; bake time: 39 to 43 min. pan size: 24 cupcakes (1/2 full); bake time: 19 to 23 min.