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Pillsbury Cake Mix, Premium, Chocolate
Pillsbury Cake Mix, Premium, Chocolate
18.25 oz100% satisfaction guarantee
Place your order with peace of mind.
About
Details
1 cup of pudding in the mix for extra moist cake!
Ingredients
Sugar, Enriched Bleached Flour (Wheat Flow Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Soybean Oil, Modified Corn Starch, Cocoa Processed with Alkali, Contains 2% or Less of: Baking Powder (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Propylene Glycol Monoesters, Cornstarch, Salt, Mono- and Diglycerides, Natural and Artificial Flavor, Cellulose, Cellulose Gum, Colored with (Red 40, Yellow 5, Blue 1), Polysorbate 60, Xanthan Gum, TBHWQ and Citric Acid (Antioxidants), Soy Lecithin.
Directions
All You Need: 1-1/4 cups water, 1/3 cup oil, 3 eggs. Get Ready: Set your oven to 350 degrees F. Prepare pan to keep cake from sticking by lightly coating bottom of pan with cooking spray or use shortening and a flour dusting. For Bundt cake coat the entire pan. For cupcakes use paper baking liners. Get Set: Blend cake mix, water, oil and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes. We recommend using Crisco Oil. Bake: Follow baking times below. When toothpick inserted in the center comes out clean, your cake is done. To remove cake from pan, allow to cool 10 to 15 minutes before removing. Cool cake completely before frosting. Store loosely covered. Pan size - bake time: 13 x 9-inch - 31 to 35 min., two 8-inch round - 31 to 35 min., two 9-inch round - 29 to 33 min., bundt pan - 36 to 40 min., 24 cupcakes (2/3 full) - 18 to 22 min. Make your cake cholesterol-free by preparing as directed using 1-1/4 cups water, 1/2 cup vegetable oil and 3/4 cup egg substitute or 3 egg whites. For best results at high altitudes, add 1/4 cup flour.
Warnings
Contains soybean and wheat ingredients. may contain milk ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 170
- Total Fat 3.5g5%
- Saturated Fat 1.5g8%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 270mg11%
- Total Carbohydrate 34g11%
- Dietary Fiber 1g4%
- Sugars 19g
- Protein 2g
Details
1 cup of pudding in the mix for extra moist cake!
Ingredients
Sugar, Enriched Bleached Flour (Wheat Flow Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Soybean Oil, Modified Corn Starch, Cocoa Processed with Alkali, Contains 2% or Less of: Baking Powder (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Propylene Glycol Monoesters, Cornstarch, Salt, Mono- and Diglycerides, Natural and Artificial Flavor, Cellulose, Cellulose Gum, Colored with (Red 40, Yellow 5, Blue 1), Polysorbate 60, Xanthan Gum, TBHWQ and Citric Acid (Antioxidants), Soy Lecithin.
Directions
All You Need: 1-1/4 cups water, 1/3 cup oil, 3 eggs. Get Ready: Set your oven to 350 degrees F. Prepare pan to keep cake from sticking by lightly coating bottom of pan with cooking spray or use shortening and a flour dusting. For Bundt cake coat the entire pan. For cupcakes use paper baking liners. Get Set: Blend cake mix, water, oil and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes. We recommend using Crisco Oil. Bake: Follow baking times below. When toothpick inserted in the center comes out clean, your cake is done. To remove cake from pan, allow to cool 10 to 15 minutes before removing. Cool cake completely before frosting. Store loosely covered. Pan size - bake time: 13 x 9-inch - 31 to 35 min., two 8-inch round - 31 to 35 min., two 9-inch round - 29 to 33 min., bundt pan - 36 to 40 min., 24 cupcakes (2/3 full) - 18 to 22 min. Make your cake cholesterol-free by preparing as directed using 1-1/4 cups water, 1/2 cup vegetable oil and 3/4 cup egg substitute or 3 egg whites. For best results at high altitudes, add 1/4 cup flour.
Warnings
Contains soybean and wheat ingredients. may contain milk ingredients.
Common questions
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