Ingredients: Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Cocoa Processed with Alkali (Dark Dutched and Red Dutched), Partially Hydrogenated Soybean and/or Cottonseed Oil, Semi-Sweet Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Artificial Flavor [Vanillin]), Corn Syrup, Leavening Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Modified Corn Starch. Corn Starch, Propylene Glycol Monoesters of Fatty Acids, Salt, Distilled Monoglycerides, Dicalcium Phosphate, Cellulose Gum, Xanthan Gum, Artificial Flavor, Nonfat Milk.

Usage Directions / Dosage: You Will Need: 1-1/3 Cups water; 1/2 Cup vegetable oil; 3 Eggs. 1. Heat oven to 350 degrees F for shiny metal or glass pan or 325 degree F for dark or nonstick pan. Grease bottom only of 13 x 9 inch pan or bottom and sides of all other pans (use paper baking cups for cupcakes). 2. Beat cake mix, water, oil and eggs in Large bowl on Low speed 30 seconds, then on Medium speed 2 minutes, scraping bowl occasionally. Pour into pan. 3. Bake as directed below or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting. Pan Size/Bake Time (in minutes): 13 x 9 inch/29 - 34 minutes; Two 8 inch rounds/29 - 34 minutes; Two 9 inch rounds/24 - 29 minutes; 24 Cupcakes (2/3 full)/17 - 22 minutes; 12-Cup fluted tube (bundt)/39 - 44 minutes. If using dark or nonstick pan, lengthen bake time 3 - 5 minutes. High Altitude (3500-6500 ft) - Bake Time: 13 x9 inch 30 - 35 minutes, 8 inch rounds 33 - 38 minutes, 9 inch rounds 26 - 31 minutes, cupcakes 19 - 22 minutes. For aluminum fluted tube (bundt), bake 39 - 44 minutes; for dark or nonstick fluted tube (bundt), bake at 325 degrees F 41 - 46 minutes.

Warnings/Caution: Allergy Note: This product contains wheat, soy and milk ingredients.