15.2 oz box
10 servings per container
Enriched 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.
Do not eat raw cake batter. May contain milk ingredients.
MARTIN'S is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from MARTIN'S, and the nutritional information on the product label does not match the information on our site, please contact MARTIN'S customer service and we will arrange for a credit to issue for the product at issue.
You will need: 1 Cup Water 1/2 Cup Vegetable Oil 3 Eggs Time to bake! 1. Heat oven to 350°F for shiny metal or glass pan or 325°F for dark or nonstick pan. Grease bottom only of 13”x9” pan or 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. Pan Size: 13”x9” Two 8” Rounds Two 9”Rounds Bundt® Cupcakes (makes 24) Bake Time (in minutes): 30-35 30-35 25-30 44-49 14-19 Heat oven to 375°F for shiny metal pan or 350°F for dark or nonstick pan. Spoon batter into cups (about 3 Tbsp each). High Altitude (3500-6500 ft): For all Bundt® pans, heat oven to 325°F; grease and flour pan. Make 36 cupcakes.