Ingredients:

Ingredients: Sugar, Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate Riboflavin, Folic Acid), Dextrose, Emulsified Palm Shortening (Palm Oil, Propylene Glycol Mono- and Diesters of Fats and Fatty Acids, Mono- and Diglycerides, Sodium Stearoyl Lactylate), Cocoa Powder Processed with Alkali Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate Monohydrate) Contains 2% or Less of:, Corn Starch, Salt, Modified Food Starch, Artificial Flavors.

Directions:

Instructions: High Altitude (over 3,500 FT): Preheat oven to 350 F. Add cup of flour into cake mix. Add 7 Tbsp. softened butter, cup water and 3 eggs. Blend as directed in step 2. Bake at 350 F. Two 8-inch pans 2529 min; 13 x 9-inch pan 2629 min; 24 cupcakes 1620 min. You Will Need: Cup Water, 7 Tablespoons Softened Butter, 3 Large EggsStep 1 PrepPreheat oven to 350 F for metal and glass pan(s), 325 F for dark or coated pan(s).*Greasesides and bottom of pan(s) and flour lightly. Use baking cups for cupcakes.Step 2 MixBlendcake mix, water, softened butter and eggs in a large bowl at low speed until moistened (about 30 seconds).Beatat medium speed for 4 minutes.Pourbatter in pan(s) and bake immediately.Step 3 BakeBakein center of oven following chart below *Add 35 minutes to bake time for dark or coated pan(s). Cake is done when toothpick inserted in center comes out clean.Cool cake(s) in pan on wire rack for 15 minutes. Remove cakes(s) from pan and cool completely before frosting.For two 8-inch pans bake for 2631 min.For two 9-inch pans bake for 2227 min.For a 13 x 9 inch pan bake for 2631 min.For a Bundt*** pan bake for 3336 min.For 24 cupcakes bake 1821 min.