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About
Ingredients
Enriched Bleached Flour (Bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Dextrose, Animal And Vegetable Shortening (Contains One Or More Of The Following: Beef Fat, Tallow Soybean Oil) With Emulsifier (Propylene Glycol Monoesters, Mono- And Diglycerides, Soy Lecithin), And Preservative (BHT, Citric Acid), Cocoa (Processed With Alkali), Leavening (Baking Soda, Dicalcium Phosphate, Sodium Aluminum Phosphate), Wheat Starch, Modified Corn Starch, Salt, Corn Starch, Artificial Flavor, Guar Gum. Contains: Wheat, Soy. Manufactured On Shared Equipment With Products Containing: Milk, Eggs, Walnuts, Peanuts.
Directions
You will need: 2 eggs, 1 1/4 cup water. Preheat: preheat oven to 350f (glass pans-325f). Generously grease pans and dust with flour. Electric mixer: place cake mix in large mixing bowl, add 1 1/4 cups water, 2 eggs. Beat 3 minutes at high speed. By hand: blend cake mix and 1 cup water, beat for 2 minutes (300 strokes); add 2 eggs and 1/4 cup water, then beat for 2 minutes (300 strokes), until mixture has smooth, creamy texture. Scrape bowl often. Two round 8" x 1 1/2" pans-30-35 min.; Two round 9" x 1 1/2" pans-25-30 min.; One oblong 13" x 9 1/2" x 2" pan-30- 35 min.; 24-30 medium cupcakes (fill 1/2 full)-20-25 min. Cake is done if it springs back when touched lightly in the center. Make this test after minimum baking time. To remove cake from pan easily, let cool 10 minutes. Cool completely before frosting.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 190
- Total Fat 5g8%
- Saturated Fat 2.5g13%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 480mg20%
- Total Carbohydrate 35g12%
- Dietary Fiber 1g4%
- Sugars 19g
- Protein 2g
Ingredients
Enriched Bleached Flour (Bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Dextrose, Animal And Vegetable Shortening (Contains One Or More Of The Following: Beef Fat, Tallow Soybean Oil) With Emulsifier (Propylene Glycol Monoesters, Mono- And Diglycerides, Soy Lecithin), And Preservative (BHT, Citric Acid), Cocoa (Processed With Alkali), Leavening (Baking Soda, Dicalcium Phosphate, Sodium Aluminum Phosphate), Wheat Starch, Modified Corn Starch, Salt, Corn Starch, Artificial Flavor, Guar Gum. Contains: Wheat, Soy. Manufactured On Shared Equipment With Products Containing: Milk, Eggs, Walnuts, Peanuts.
Directions
You will need: 2 eggs, 1 1/4 cup water. Preheat: preheat oven to 350f (glass pans-325f). Generously grease pans and dust with flour. Electric mixer: place cake mix in large mixing bowl, add 1 1/4 cups water, 2 eggs. Beat 3 minutes at high speed. By hand: blend cake mix and 1 cup water, beat for 2 minutes (300 strokes); add 2 eggs and 1/4 cup water, then beat for 2 minutes (300 strokes), until mixture has smooth, creamy texture. Scrape bowl often. Two round 8" x 1 1/2" pans-30-35 min.; Two round 9" x 1 1/2" pans-25-30 min.; One oblong 13" x 9 1/2" x 2" pan-30- 35 min.; 24-30 medium cupcakes (fill 1/2 full)-20-25 min. Cake is done if it springs back when touched lightly in the center. Make this test after minimum baking time. To remove cake from pan easily, let cool 10 minutes. Cool completely before frosting.
Common questions
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