Description
Makes 24 Cupcakes
Not A Low Calorie Food
Kosher Dairy
Frosting Not Included
Per 1/12 Package

120 Calories
0.5 g Sat Fat – 3% DV
250 mg Sodium – 11% DV
0 g Total Sugars
Suggested use
All you need:

1 1/4 cup water
1/2 cup oil
3 eggs*
Baking Instructions

Set oven to 325°F. Coat bottom of pan with non-stick cooking spray or shortening and a flour dusting. For Bundt® cake, coat entire pan. For cupcakes, use paper baking cups.
Combine cake mix, water, oil, and eggs in a large bowl; mix until moistened. Beat with mixer on medium speed for 2 minutes. Pour batter into pan(s).
Bake at 325°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 Bake Time†
13 x 19-inch 34 to 38 min.
Two 8-inch rounds 34 to 38 min.
Two 9-inch rounds 29 to 33 min.
Bundt® Pan 39 to 43 min.
24 cupcakes (1/2 full) 19 to 23 min.
*If desired, substitute 1 egg white or 1/4 cup egg substitute for each egg.

†Directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted.

Other ingredients
Enriched bleached wheat flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), maltitol, cocoa processed with alkali, leavening (baking soda, calcium phosphate, sodium aluminum phosphate), contains 2% or less of: canola oil, propylene glycol esters of fatty acids, mono-and diglycerides, salt, xanthan gum, cellulose, natural and artificial flavor, cellulose gum, sodium stearyl lactylate, acesulfame potassium (non nutritive sweetener), sucralose (non nutritive sweetener), red 40, citric acid and bht (antioxidants).

Contains wheat ingredients.

May contain egg, milk, and soybean ingredients.

Contains a bioengineered food ingredient.