Ingredients: Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Cocoa Processed with Alkali (Red Dutched and Dark Dutched), Corn Syrup, Semi-Sweet Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecitihin, Artificial Flavor [Vanillin]), Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate). Contains 2% or Less of: Partially Hydrogenated Soybean and/or Cottonseed Oil, Modified Corn Starch, Corn Starch, Carob Powder, Salt, Propylene Glycol Mono and Diesters of Fatty Acids, Distilled Monoglycerides, Sodium Stearoyl Lactylate, Dicalcium Phosphate, Xanthan Gum, Cellulose Gum, Artificial Flavor Contains: Milk, Soybeans, Wheat

Ingredients: Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Cocoa Processed with Alkali (Red Dutched and Dark Dutched), Corn Syrup, Semi-Sweet Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecitihin, Artificial Flavor [Vanillin]), Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate). Contains 2% or Less of: Partially Hydrogenated Soybean and/or Cottonseed Oil, Modified Corn Starch, Corn Starch, Carob Powder, Salt, Propylene Glycol Mono and Diesters of Fatty Acids, Distilled Monoglycerides, Sodium Stearoyl Lactylate, Dicalcium Phosphate, Xanthan Gum, Cellulose Gum, Artificial Flavor Contains: Milk, Soybeans, Wheat

Directions: not eat raw cake batter. you will need 1-1/3 cups water; 1/2 cup vegetable oil; 3 eggs. 1. heat oven to 350 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 (use paper baking cups for cupcakes). 2. beat cake mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. pour into pan. 3. bake as directed below or until toothpick inserted in centre comes out clean. cool 10 minutes before removing from pan. cool completely before frosting. bake 13 inch x 9 inch pan for 32-37 minutes; two 8 inch rounds for 32-37 minutes; two 9 inch rounds for 27-32 minutes; 24 cupcakes (2/3 full) for 20-25 minutes; 12-cup fluted tube (bundt) for 42-47 minutes. (if using dark or nonstick pan, lengthen bake time 3-5 minutes). high altitude (3500-6500 ft): no change - except make 36 cupcakes.

Directions: not eat raw cake batter. you will need 1-1/3 cups water; 1/2 cup vegetable oil; 3 eggs. 1. heat oven to 350 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 (use paper baking cups for cupcakes). 2. beat cake mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. pour into pan. 3. bake as directed below or until toothpick inserted in centre comes out clean. cool 10 minutes before removing from pan. cool completely before frosting. bake 13 inch x 9 inch pan for 32-37 minutes; two 8 inch rounds for 32-37 minutes; two 9 inch rounds for 27-32 minutes; 24 cupcakes (2/3 full) for 20-25 minutes; 12-cup fluted tube (bundt) for 42-47 minutes. (if using dark or nonstick pan, lengthen bake time 3-5 minutes). high altitude (3500-6500 ft): no change - except make 36 cupcakes.