Immaculate Baking Yellow Cake Mix, 18.3 oz

You will need: 3/4 Cup Milk 1 1/2 Sticks (3/4 Cup) Butter, Melted 4 Eggs 1. Heat oven to 350°F for shiny metal pan or 325°F for nonstick or glass pan. Grease bottom only of 13”x 9” pan, or grease and flour bottoms and sides of all other pans (use paper baking cups for cupcakes). 2. Beat Cake Mix, milk, butter and eggs in large bowl on low speed 30 seconds, then on high speed 2 minutes, scraping bowl occasionally. Pour into pan and spread evenly. 3. Bake as directed below or until top is golden brown or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting. Pan Size: 13”x 9” / Three 8” Rounds / Two 9” Rounds / 24 Cupcakes (about 1/4 cup) Bake Time (in minutes)* :35-40 / 21-26 / 27-32 / 18-23 *If using glass pan, lengthen bake time 4-5 minutes. TO PREPARE WITH VEGETABLE OIL, use 3/4 cup water, 3/4 cup vegetable oil and 4 eggs. Bake 13”x9” pan 32-37 min, 8” rounds 32-37 min, 9”rounds 26-31 min, cupcakes 16-21 min. High Altitude (3500-6500 ft): Stir 1/3 cup all-purpose flour into dry cake mix. Make batter using 1 1/4 cups milk, 3/4 cup softened butter and 4 eggs. To prepare with oil, use 1 1/4 cups water, 3/4 cup oil and 4 eggs. Bake 13"x9" pan 32 - 37 min, 8" rounds 21-26 min, 9" rounds 24-29 min and cupcakes 17-22 min. Make 36 cupcakes.

Nutrition Facts

Serving Size: 43.0 g

Servings per Container: 14

Title	As Packaged
Energy	160
Total Fat	0 g
Saturated Fat	0 g
Trans Fat	0 g
Cholesterol	0 mg
Sodium	220 mg
Potassium	110 mg
Carbohydrates	38 g
Dietary Fiber	0 g
Sugars	21 g
Added Sugars	21 g
Protein	2 g
Daily Percent Of Calcium	0
Daily Percent Of Iron	0
Daily Percent Of Vitamin D	0
Daily Percent Of Added Sugars	42

Ingredients

Sugar, Wheat Flour, Corn Starch, Baking Powder (Cream Of Tartar, Baking Soda), Salt, Natural Vanilla Flavor.

Warnings

CONTAINS WHEAT INGREDIENTS. We know it's tempting...but please do not eat raw batter.

UPC

00665596455988