Ingredients: Cookie: Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Semisweet Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Vanilla, Milk), Partially Hydrogenated Soybean and/or Cottonseed Oil, Molasses, Dried Egg Whites, Salt, Corn Syrup Solids, Distilled Monoglycerides, Corn Starch, Whey, Baking Soda, Natural and Artificial Flavor, Artificial Color, Freshness Preserved by BHT and Citric Acid. Fudge Sauce Pouch: Sugar, Sweetened Condensed Skim Milk (Condensed Skim Milk, Sugar, Corn Syrup), Water, High Fructose Corn Syrup, Partially Hydrogenated Palm Kernel Oil, Cocoa Processed with Alkali, Cocoa, Butter, Chocolate Liquor, Vinegar, Modified Corn Starch, Disodium Phosphate, Salt, Sodium Bicarbonate, Sodium Alginate, Potassium Sorbate (Preservative), Mono and Diglycerides, Xanthan Gum, Natural Flavor.

Usage Directions / Dosage: Do not bake in oven or toaster oven. Do not leave microwave unattended. Do not use bowl for reheating. Because microwaves cook differently, time is approximate. 1. Empty cake mix into bowl. Stir in 1 tablespoon water until well mixed; spread evenly. Mixture should be easy to spread and thinner than cookie dough. If too thick, add 1 teaspoon water. 2. Microwave uncovered on high 45 seconds. Cookie will not brown and 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. 3. Squeeze fudge topping pouch 10 times (do not microwave). Tear pouch straight across at tear notches. Drizzle topping over cookie. Let stand 2 minutes. High Altitude (3500 - 6500 ft): Microwave on High 1 min, 5 sec.

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