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Details
Pudding in the mix!
Ingredients
Cake Mix: Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Soybean Oil, Wheat Starch, Baking Powder (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate, Dicalcium Phosphate), Contains 2% or Less of: Propylene Glycol Monoesters, Dextrose, Corn Starch, Salt, Cellulose, Mono- and Diglycerides, Xanthan Gum, Artificial Flavor, Cellulose Gum, Polysorbate 60, Nonfat Milk, Soy Lecithin, TBHQ and Citric Acid (Antioxidants). Candy Bits: Sugar, Corn Starch, Partially Hydrogenated Cottonseed and Soybean Oil, Cocoa Processed with Alkali, Dextrin, Soy Lecithin, Confectioners Glaze, Colored with Yellow 6 Lake, Natural and Artificial Flavor, Carnauba Wax.
Directions
What You Need: 1 cup water; 1/3 cup oil; 3 eggs. Get Ready: Set oven to 350 degrees F. Prepare pan to keep cake from sticking by lightly coating bottom of pan with cooking spray or use shortening and a flour dusting For Bundt cake, coat the entire pan. For cupcakes, use paper baking liners. Get Set: Blend cake mix, water, oil and eggs in a large bowl until moistened. Beat with a mixer on medium speed for two minutes or whisk by hand for two minutes. Stir in candy bits with spoon. Pour batter into pan. Bake: Follow baking times below. When toothpick inserted in the center comes out clean, your cake is done. Cool cake 10-15 minutes before removing from pan. Cool cake completely before frosting Store loosely covered. 13x9-inch pan size; bake 32 to 36 min. Two 8-inch round pan size; bake 32 to 36 min. Two 9-inch round pan size; bake 27 to 31 min. Bundt pan; 37 to 41 min. 24 cupcakes (2/3 full); 18 to 22 min. Made your cake cholesterol-free by preparing cake as directed using 1-1/4 cups water, 1/4 cup vegetable oil and 1/2 cup egg substitute or 4 egg whites. For best results at high altitudes (above 3500 ft), add 1/4 cup flour and increase water to 1-1/4 cups. If dark or non-stick metal pan are used, decrease oven to 325 degrees F.
Warnings
Contains milk, soybean and wheat ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 180
- Total Fat 4g5%
- Saturated Fat 1.5g8%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 290mg13%
- Total Carbohydrate 35g13%
- Dietary Fiber 1g4%
- Sugars 21g
- Protein 1g
Details
Pudding in the mix!
Ingredients
Cake Mix: Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Soybean Oil, Wheat Starch, Baking Powder (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate, Dicalcium Phosphate), Contains 2% or Less of: Propylene Glycol Monoesters, Dextrose, Corn Starch, Salt, Cellulose, Mono- and Diglycerides, Xanthan Gum, Artificial Flavor, Cellulose Gum, Polysorbate 60, Nonfat Milk, Soy Lecithin, TBHQ and Citric Acid (Antioxidants). Candy Bits: Sugar, Corn Starch, Partially Hydrogenated Cottonseed and Soybean Oil, Cocoa Processed with Alkali, Dextrin, Soy Lecithin, Confectioners Glaze, Colored with Yellow 6 Lake, Natural and Artificial Flavor, Carnauba Wax.
Directions
What You Need: 1 cup water; 1/3 cup oil; 3 eggs. Get Ready: Set oven to 350 degrees F. Prepare pan to keep cake from sticking by lightly coating bottom of pan with cooking spray or use shortening and a flour dusting For Bundt cake, coat the entire pan. For cupcakes, use paper baking liners. Get Set: Blend cake mix, water, oil and eggs in a large bowl until moistened. Beat with a mixer on medium speed for two minutes or whisk by hand for two minutes. Stir in candy bits with spoon. Pour batter into pan. Bake: Follow baking times below. When toothpick inserted in the center comes out clean, your cake is done. Cool cake 10-15 minutes before removing from pan. Cool cake completely before frosting Store loosely covered. 13x9-inch pan size; bake 32 to 36 min. Two 8-inch round pan size; bake 32 to 36 min. Two 9-inch round pan size; bake 27 to 31 min. Bundt pan; 37 to 41 min. 24 cupcakes (2/3 full); 18 to 22 min. Made your cake cholesterol-free by preparing cake as directed using 1-1/4 cups water, 1/4 cup vegetable oil and 1/2 cup egg substitute or 4 egg whites. For best results at high altitudes (above 3500 ft), add 1/4 cup flour and increase water to 1-1/4 cups. If dark or non-stick metal pan are used, decrease oven to 325 degrees F.
Warnings
Contains milk, soybean and wheat ingredients.
Common questions
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