Betty Crocker Super Moist Rainbow Chip Cake Mix

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Betty Crocker Super Moist Rainbow Chip Cake Mix, 15.25 OzENRICHED FLOUR BLEACHED (WHEAT FLOUR, NIACIN, iron, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, CORN SYRUP, LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE). CONTAINS 2% OR LESS OF: MODIFIED CORN STARCH, PALM OIL, CORN STARCH, PROPYLENE GLYCOL MONO AND DIESTERS OF FATTY ACIDS, SALT, DISTILLED MONOGLYCERIDES, DICALCIUM PHOSPHATE, CORN CEREAL, SODIUM STEAROYL LACTYLATE, XANTHAN GUM, CELLULOSE GUM, COLOR (YELLOWS 5 & 6, RED 40, BLUE 1), NATURAL AND ARTIFICIAL FLAVOR.Directions You will need: 1 cup water 1/2 cup vegetable oil 3 eggs Time to Bake! 1. Heat oven to 350degF for shiny metal or glass pan or 325degF for dark or nonstick pan. Grease bottom only of a 13 x 9 pan or the bottom and sides of all other pans. 2. Mix Cake Mix, water, oil and eggs in large bowl with mixer on medium speed or beat vigorously by hand 2 minutes. Pour into pan. 3. Bake as directed in chart or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting. For 13 x 9 pan, bake 28 (en) 33 minutes. For two 8 round pans, bake 28(en)33 minutes. For two 9 round pans, bake 24(en)29 minutes. For a Bundt pan, bake 38(en)43 minutes. For cupcakes (makes 24), bake 12(en)17 minutes. Heat oven to 375degF for shiny metal pan or 350degF for dark or nonstick pan. Spoon batter into cups (about 3 Tbsp. each). Warnings Contains wheat; may contain milk ingredients. Do not eat raw cake batter.

Long Description