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

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

Directions: 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 (if desired, substitute 4 egg whites or 1/2 cup egg substitute for the 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 (directions developed using conventional ovens. ovens vary; baking time may need to be adjusted): 34 to 38 min. pan size: two 8-inch rounds; bake time (directions developed using conventional ovens. ovens vary; baking time may need to be adjusted): 34 to 38 min. pan size: tow 9-inch rounds; bake time (directions developed using conventional ovens. ovens vary; baking time may need to be adjusted): 29 to 33 min. pan size: bundt pan; bake time (directions developed using conventional ovens. ovens vary; baking time may need to be adjusted): 39 to 43 min. pan size: 24 cupcakes (1/2 full); bake time (directions developed using conventional ovens. ovens vary; baking time may need to be adjusted): 19 to 23 min.

Directions: 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 (if desired, substitute 4 egg whites or 1/2 cup egg substitute for the 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 (directions developed using conventional ovens. ovens vary; baking time may need to be adjusted): 34 to 38 min. pan size: two 8-inch rounds; bake time (directions developed using conventional ovens. ovens vary; baking time may need to be adjusted): 34 to 38 min. pan size: tow 9-inch rounds; bake time (directions developed using conventional ovens. ovens vary; baking time may need to be adjusted): 29 to 33 min. pan size: bundt pan; bake time (directions developed using conventional ovens. ovens vary; baking time may need to be adjusted): 39 to 43 min. pan size: 24 cupcakes (1/2 full); bake time (directions developed using conventional ovens. ovens vary; baking time may need to be adjusted): 19 to 23 min.