Ingredients: Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Partially Hydrogenated Soybean and/or Cottonseed Oil, Corn Syrup, Leavening (Baking Soda, Sodium Aluminum Phosphate), Dextrose, Propylene Glycol Monoesters of Fatty Acids, Corn Starch, Modified Corn Starch, Salt, Nonfat Milk, Distilled Monoglycerides, Dicalcium Phosphate, Xanthan Gum, Soy Lecithin, Natural and Artificial Flavor.

Usage Directions / Dosage: You Will Need: 1-1/4 Cups water; 1/3 Cup vegetable oil; 3 Eggs. 1. Heat oven to 350 degrees F for shiny metal of glass pan or 325 degrees 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 (batter will be lumpy). Pour into pan. 3. Bake as directed below or until toothpick inserted in center comes out clean. Cool 20 minutes before removing from pan. Cool completely before frosting. Pan Size/Bake Time (in minutes): 13 x 9 inch/28 - 33 minutes; Two 8 inch rounds/28 - 33 minutes; Two 9 inch rounds/23 - 27 minutes; 24 Cupcakes (2/3 full)/15 - 20 minutes; 12-Cup fluted tube (bundt)/38 - 43 minutes. If using dark or nonstick pan, lengthen bake time 3 - 5 minutes. High Altitude (3500-6500 ft): Decrease oil to 2 tbsp.

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