Ingredients: Cake: Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Soybean and/or Cottonseed Oil, Cocoa Processed with Alkali, Corn Starch, Cellulose Powder, Distilled Monoglycerides, Modified Corn Starch, Leavening (Baking Soda, Monocalcium Phosphate), Dried Egg Whites, Whey Protein Isolate, Salt, Corn Syrup Solids, Nonfat Milk, Soy Lecithin, Cellulose Gum, Xanthan Gum, Artificial Flavor, Freshness Preserved by BHT, Citric Acid, Tocopherol and Ascorbic Acid. Raspberry Pouch: Sugar, Water, Dextrose, Raspberry Puree, Modified Corn Starch, Citric Acid, Artificial Flavor, Sodium Citrate, Gellan Gum, Potassium Sorbate (Preservative), Xanthan Gum, Colored with Red 40 and Blue 1.

Usage Directions / Dosage: Important: Do not bake in oven or toaster oven; Do not leave microwave unattended; Do not use bowl for reheating. 1. Empty Cake Mix into bowl. Stir in 1 tablespoon water plus 1 teaspoon water carefully until well mixed. 2. Squeeze Raspberry pouch 10 times (do not microwave). Cut off corner of pouch at cut line. Squeeze 4 to 6 lines of raspberry over batter. Note: Because microwaves cook differently, time is approximate. 3. Microwave unopened on High 30 seconds or until most of surface looks dry. If necessary, microwave 10 seconds longer. Caution: Hot. Remove carefully to heatproof surface. Let stand 2 minutes. High Altitude (3500 - 6500 ft): No change. Betty's Tip: To make two cakes, microwave both on High 45 seconds.

Warnings/Caution: Contains wheat, egg, milk and soy ingredients.