Traditional Vanilla Cake Mix

Short Description

Pillsbury Cake Mix, Traditional VanillaENRICHED BLEACHED FLOUR (WHEAT FLOUR, NIACIN, iron, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, LEAVENING (BAKING SODA, CALCIUM PHOSPHATE, SODIUM ALUMINUM PHOSPHATE), CONTAINS 2% OR LESS OF: CANOLA OIL, DEXTROSE, WHEAT STARCH, SALT, CELLULOSE, PROPYLENE GLYCOL ESTERS OF FATTY ACIDS, CORN STARCH, DISTILLED MONOGLYCERIDES, XANTHAN GUM, NATURAL AND ARTIFICIAL FLAVOR, SODIUM STEAROYL-2-LACTYLATE, CELLULOSE GUM, SOY LECITHIN, WHEY, SODIUM CASEINATE, PALM KERNEL OIL, CITRIC ACID AND BHT (ANTIOXIDANTS).All You Need: 1 1/4 Cups Water, 1/2 Cup Oil, 4 Egg Whites., Baking Instructions: 1. Set your oven to 350F. Prepare pan to keep cake from sticking by lightly coating bottom of pan with no-stick cooking spray or using shortening and a flour dusting. For Bundt cake coat entire pan. For cupcakes use paper baking liners. 2. Blend cake mix, water, oil and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes. We recommend using Crisco Oil. 3. Bake at 350F. Follow the bake times below. When toothpick inserted in the center comes out clean, your cake is done. Cool 10-15 minutes before removing from pan. Cool cake completely before frosting. Store loosely covered., If desired, substitute 4 egg whites or 1/2 cup egg substitute for the 3 eggs. High Altitude (above 3500 feet) : Add 1/4 cup flour and increase water by 1/4 cup.

Long Description