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, Distilled Monoglycerides, Modified Corn Starch, Dried Egg Whites, Whey Protein Isolate, Cellulose Powder, Baking Soda, Salt, Monocalcium Phosphate, Corn Syrup Solids, Nonfat Milk, Soy Lecithin, Xanthan Gum, Artificial Flavor. Freshness Preserved by BHT, Tocopherol, Citric Acid, Ascorbic Acid. Caramel Sauce Pouch: Corn Syrup, Sweetened Condensed Skim Milk (Condensed Skim Milk, Sugar, Corn Syrup), Water, Cream, Modified Corn Starch, Butter, Sugar, Salt, Gellan Gum, Mono and Diglycerides, Colored with (Artificial Color, Yellow 5, Yellow 6), Potassium Sorbate (Preservative) Artificial Flavor, Xanthan Gum, Sodium Bicarbonate, Sulfiting Agents.

Usage Directions / Dosage: 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 1/4 cup water until well mixed. 2. Squeeze Caramel Pouch 10 times (do not microwave). Tear pouch straight across at tear notches. Squeeze 8 to 10 lines of caramel over batter. Note: Because microwaves cook differently, time is approximate. 3. Microwave uncovered on High 1 minute 15 seconds. Cake is done when few dime-size or smaller wet spots remain. If necessary, microwave 10 seconds longer. Caution: Hot. Remove to heatproof surface, holding rim with both hands. Let stand 5 minutes. High Altitude (3,500-6,500 ft): No change. Betty's Tip: Also great topped with a scoop of ice cream or 1 tablespoon chopped nuts.

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