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Pillsbury Blue Raspberry Premium Cake Mix
All You Need: Whole Egg Recipe: 1 cup water; 1/3 cup oil; 3 whole eggs. Or Egg White Recipe: 1-1/4 cups water; 1/3 cup oil; 4 egg whites. Baking Instructions: 1. Set oven to 350 degrees F. Coat bottom of pan with no-stick cooking spray or shortening and a flour dusting. For Bundt cake, coat entire pan. For cupcakes, use paper baking cups. 2. Combine cake mix, water, oil, and eggs in large bowl; mix until moistened. Beat with mixer on medium speed for 2 minutes. Pour batter into pan(s). We recommend using Crisco oil. 3. Bake at 350 degrees F. Follow the bake times below. When toothpick inserted in the center comes out clean, cake is done. Cool 10 to 15 minutes before removing from pan. Cool cake completely before frosting. Store loosely covered. Pan Size: 13 x 19-inch, Bake Time: 34 to 38 min. Pan Size: Two 8-inch rounds, Bake Time: 34 to 38 min. Pan Size: Two 9-inch rounds, Bake Time: 29 to 33 min. Pan Size: Bundt Pan, Bake Time: 39 to 43 min. Pan Size: 24 cupcakes (1/2 full), Bake Time: 19 to 23 min. If desired, substitute 1/2 cup egg substitute for the eggs.
Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Soybean Oil, Wheat Starch, Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contains 2% or Less of: Propylene Glycol Monoesters, Salt, Cellulose, Mono and Diglycerides, Corn Starch, Xanthan Gum, Natural and Artificial Flavor, Citric Acid, Propylene Glycol Esters of Fatty Acids, Cellulose Gum, Sodium Caseinate, Nonfat Milk, Polysorbate 60, Soy Lecithin, Sodium Stearate, DATEM, Blue 1 Lake, TBHQ and Citric Acid (Antioxidants).
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