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Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Cocoa Processed With Alkali (red Dutched And Dark Dutched), Corn Syrup, Chocolate Chips (sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Artificial Flavor), Leavening (baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Contains 2% Or Less Of: Corn Starch, Modified Corn Starch, Palm Oil, Carob Powder, Propylene Glycol Mono And Diesters Of Fatty Acids, Distilled Monoglycerides, Salt, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Artificial Flavor

You will need: 1-1/4 Cups Water + 1/2 Cup Vegetable Oil + 3 Eggs. Do not eat raw cake batter. Time to bake! 1. Heat oven to 350 degrees F for shiny metal or glass pan or 325 degrees F for nonstick pan. Grease bottom only of 13 inches x 9 inches pan or bottom and sides of all other pans; 2. Mix Cake Mix, water, oil and eggs in large bowl with mixer on medium speed or beat vigorously by hand 2 minutes. Pour into pan. 3. Bake as directed in chart or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting. Pan Size: 13 inches x 19 inches; 30-35 bake time (in minutes) (if using nonstick pan, bake 3-5 minutes longer). Pan Size: Two 8 inches rounds; 30-35 bake time (in minutes) (if using nonstick pan, bake 3-5 minutes longer). Pan Size: Two 9 inches rounds; 25-30 bake time (in minutes) (if using nonstick pan, bake 3-5 minutes longer). Pan Size: Bundt; 40-45 bake time (in minutes) (if using nonstick pan, bake 3-5 minutes longer). Pan Size: Cupcakes (makes 24); 14-19 bake time (in minutes) (if using nonstick pan, bake 3-5 minutes longer). Heat oven to 375 degrees F for shiny metal pan or 350 degrees F for nonstick pan. Spoon batter into cups (about 3 Tbsp each). High Altitude (3500-6500 ft): Stir 2 Tbsp all-purpose flour into dry cake mix; decrease oil to 1/3 cup. For all Bundt pans, heat oven to 325 degrees F; grease and flour pan. Make 36 cupcakes.