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. Caramel 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 tablespoon water plus 1 teaspoon water carefully until well mixed. 2. Squeeze caramel pouch 10 times (do not microwave). Cut off corner of pouch at cut line. Squeeze 4 to 6 lines of caramel over batter. Note: Because microwave cook differently, time is approximate. 3. Microwave uncovered 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.