Ingredients: Sugar, bleached enriched wheat flour (wheat flour, enriched with niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), dried whole eggs, cocoa (processed with alkali), vegetable shortening [partially hydrogenated soybean and palm oils, propylene glycol mono and diesters of fats and fatty acids, mono and diglycerides, soy lecithin, TBHQ (preservative)], soybean oil, wheat starch, nonfat dry milk, leavening (sodium bicarbonate, sodium aluminum phosphate), salt, artificial flavor, sodium stearoyl lactylate, guar gum, cellulose gum, locust bean gum, xanthan gum.
Contains: Wheat, dairy, egg and soy.
Directions: Add 3 ½ cups dry mix to 1 ½ cups water and 1 tbs. oil. Mix on low speed 1 minute. Scrape sides of bowl down. Blend on medium speed 2 or minutes. Pour into a 9×13” pan or 20 cupcakes. Bake 25 minutes at 375 degrees or until springs back in center of cake.
Servings per containers:
#2.5 case: N/A
#10 can: K133-73oz. (2070g) 73 servings
#10 case: N/A
Bulk: P087-25 lbs (11.34kg) 400 servings
6 Gallon Regular Bucket: N/A
6 Gallon Super Pail Bucket: N/A