16 oz box
12 servings per container
Sugar, Wheat Flour Bleached, Egg White, Corn Starch, Baking Soda, Citric Acid, Enzyme Modified Soy Protein, Calcium Phosphate, Salt, Cellulose Gum, Artificial Flavor, Sodium Lauryl Sulfate (a Whipping Aid).
Contains wheat, egg and soy ingredients.Do not eat raw cake butter.
GIANT 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 GIANT, and the nutritional information on the product label does not match the information on our site, please contact GIANT customer service and we will arrange for a credit to issue for the product at issue.
Per 1/12 Package: 140 calories; 0 g sat fat (0% DV); 320 mg sodium (14% DV); 23 g total sugars. Contains bioengineered food ingredients. Learn more at Ask.GeneralMills.com. Just add water! See bettycrocker.com/cakes for more tips & ideas!
You will need: 1-1/3 Cups Water Time to bake! 1. Heat: Move oven rack to lowest position if using angel food pan (remove other racks) or middle position if using loaf pans. Heat your oven to 350 degrees F if using a shiny metal pan. For nonstick pan, heat to 325 degrees F. Do not grease pan. 2. Beat: Beat Cake Mix and water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. Pour into an ungreased pan. (Do not use Bundt pan or angel food pan that is smaller than 10"x4", or batter will overflow). 3. Bake: Bake as directed in chart or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. 4. Cool: Immediately turn pan upside down onto glass bottle, or rest each loaf pan on its side on heatproof surface, until cake is completely cool. (See photo on side of box.) Run knife around edges; remove from pan. Cut with serrated knife, using sawing motion, or with electric knife. Store tightly covered. Pan size bake 10" x 4" Angel Food (tube); Pan Bake time (in minutes) 37-47; Pan size bake Two 9" Loaf Pans; Bake time (in minutes) 35-45; Pan size bake Three 8 1/2" Loaf Pans; Bake time (in minutes) 28-38. High Altitude (3500-6500 ft): Do not use 9" loaf pans. Stir 1/3 cup cornstarch into dry cake mix. Beat on low speed 30 sec; beat on medium speed 3 min. Bake angel food pan 45-55 min. Tips for cooling Angel Food Cake turn pan upside down on glass bottle or rest each loaf pan on its side on heatproof surface.
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