15.2 oz box
10 servings per container
Sugar, Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Emulsified Palm Shortening (Palm Oil, Propylene Glycol Mono- And Diesters Of Fats And Fatty Acids, Mono- And Diglycerides, Sodium Stearoyl Lactylate), Leavening (Baking Soda, Dicalcium Phosphate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Wheat Starch, Contains 2% Or Less Of: Modified Food Starch, Dextrose, Salt, Palm Oil, Soy Lecithin, Natural And Artificial Flavor, Guar Gum, Xanthan Gum.
Stop & Shop 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 Stop & Shop, and the nutritional information on the product label does not match the information on our site, please contact Stop & Shop customer service and we will arrange for a credit to issue for the product at issue.
Per 1/10 Package: 170 calories, 2.5 g sat fat (13%DV), 330 mg sodium (14%DV), 18 g total sugars. See nutrition facts for as baked information. Perfectly moist swaps. Celebrate with rainbow cupcakes. Questions or comments, visit us at www.duncanhines.com or call Mon-Fri, 1-800-362-9834 (except national holidays. Please have entire package available when you call so we may gather information off the label. how2recycle.info.
You Will Need: 1 cup water; 3 large egg whites; 1/3 vegetable oil. Do not eat raw batter. Baking instructions: See side of box for ingredient swaps. Step 1 Prep: Preheat oven to 350 degrees F. for metal and glass pan(s), 325 degrees F. for dark or coated pan(s) (Add 3-5 minutes to bake time for dark or coated pans(s). Grease sides and bottom of pan(s) and flour lightly. Use baking cups for cupcakes. Step 2 Mix: Blend cake mix, water, oil and egg whites in a large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour batter in pan(s) and bake immediately. Step 3 Bake: Bake following chart below, Cake is done when toothpick inserted in center comes out clean. Cool cake(s) in pan on wire rack for 15 minutes. Remove cake(s) from pan and cool completely before frosting. High altitude (Over 3,500 ft): Preheat oven to 350 degrees F. Add 2 tablespoons of flour into cake mix. Add 1/3 cup oil, 1 cup water and 3 large egg whites. Blend as directed in step 2. Bake at 350 degrees F. Two 8-inch pans 23-28 min; 13 x 9-inch pan baked 21-25 min; 24 cupcakes 16-20 min. Pan Size: Two 8-inch Bake Time: 26-31 min; Pan Size: Two 9-inch. Baked Time: 23-28 min; Pan Sized: 13 x 9. Bake Time: 23-28 min; Pan Size: Bundt (Bundt is a registered trademark of Northland aluminum products, Inc, Minneapolis, Minnesota): Bake Time: 33-36 min; Pan Size: 24 cupcakes. Bake Time 18-21 min. Try these ingredients swaps! Replace 1 cup of water with: 1 cup of your favorite dairy or plant-based milk. Replace 1/3 cup of vegetable oil with: 1/3 cup Greek yogurt or refined coconut oil.