Details
Pillsbury Moist Supreme® Sugar Free Premium Cake Mix Classic Yellow.
Not a low calorie food.
Sweetened with Splenda®.
Makes 24 cupcakes.
Per 1/10 package:
130 calories.
0.5 g sat fat, 3% DV.
330 mg sodium, 14% DV.
0 g sugars.
Ingredients
Enriched
Bleached Flour (Wheat Flour, Niacin, 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, Artificial
Flavor, Monoglycerides, Xanthan Gum, Cellulose Gum, Sodium
Stearoyl-2-Lactylate, Acesulfame Potassium (Non Nutritive Sweetener),
Sucralose (Non Nutritive Sweetener), Red 40, Yellow 5.
Directions
All you need:
1 cup water.
1/3 cup oil.
3 eggs.
Get ready.
Set
your oven to 325 degrees F. Prepare pan to keep cake from sticking by
lightly coating bottom of pan with no-stick cooking spray or using
shortening and a flour dusting. For Bundt� cake coat entire pan. For
cupcakes use paper baking liners.
Get set.
Blend cake mix, water, oil and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes.
We recommend using Crisco� oil.
Bake.
Bake
at 325 degrees F. Follow the bake times below. When toothpick inserted
in the center comes out clean, your cake is done. Cool 10-15 minutes
before removing from pan. Cool cake completely before frosting. Store
loosely covered.
Pan size – 13×9-inch – two 8-inch round – two 9-inch round – Bundt� pan – 24 cupcakes (2/3 full).
Bake time – 34 to 38 min. – 34 to 38 min. – 29 to 33 min. – 39 to 43 min. – 19 to 23 min.
If desired, substitute 4 egg whites or 1/2 cup egg substitute for the 3 eggs.
High altitude (above 3500 feet): add 1/4 cup flour and increase water by 1/4 cup.
Warnings
Contains milk and wheat ingredients. May contain soybean ingredients.
Excess consumption may cause a laxative effect (due to maltitol).
