16 oz box
10 servings per container
Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Maltitol, Leavening (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contains 2% Or Less Of: Canola Oil, Salt, Cellulose, Propylene Glycol Esters Of Fatty Acids, Natural And Artificial Flavors, Monoglycerides, Xanthan Gum, Cellulose Gum, Sodium Stearoyl Lactylate, Acesulfame Potassium (Non Nutritive Sweetener), Sucralose (Non Nutritive Sweetener), Red 40, Yellow 5.
Contains milk and wheat ingredients. May contain eggs and soybean ingredients.Excess consumption may cause a laxative effect (due to maltitol).
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: 140 calories; 0.5 g sat fat (3% DV); 330 mg sodium (14% DV); 0 g sugars. See nutrition facts for prepared product information. Sugar free. Not a low calorie food. Contains a bioengineered food ingredient. Makes 24 cupcakes. Sweetened with Splenda brand. Questions or comments? 1-800-767-4466. Visit us at www.pillsburybaking.com.
Bake: Heat oven to 325 degrees F. Line 24 muffin cups with paper baking cups. Combine: cake mix, water, oil and eggs in large bowl. Blend with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Fill baking cups 1/2 full. Bake 19 to 23 minutes or until toothpick inserted in center come out clean. Cool in pans 5 minutes. Remove from pans to wire rack to cool completely. Spread with frosting. Makes 24 cupcakes, about 16 servings. Bake: (1) Set oven to 325 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 a large bowl; mix until moistened. Beat with mixer on medium speed for 2 minutes, pour batter into pan(s). (3) Bake at 325 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 9-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. 1 Package Pillsbury Moist Supreme sugar free classic yellow premium cake mix: 1 cup water. 1/3 Cup vegetable oil. 3 Eggs. 1 Container Pillsbury creamy supreme sugar free chocolate fudge flavored frosting or vanilla flavored frosting. All you need: 1 Cup water. 1/3 Cup oil. 3 Eggs (if desired substitute 4 egg whites or 1/2 cup egg substitute for the eggs. Warning: Do not eat raw batter. Please cook fully before enjoying.
Hometown Food Company