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So moist. So delicious. And so much more.™

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Cakes
Signature French Vanilla Cake Mix

Create a french vanilla cake with our Signature French Vanilla Cake Mix that will leave your friends and family begging for more.

Signature French Vanilla Cake Mix

  • Directions
  • Nutrition Facts
  • Ingredients
  • High Altitude Baking

You Will Need

  • 1⅓ Cups Water
  • ⅓ Cup Vegetable Oil
  • 3 Large Eggs

Pan Size / Bake Time

  • 2 8": 33-36 minutes
  • 2 9": 28-31 minutes
  • 13 x 9-inch: 32-35 minutes
  • Bundt®: 38-43 minutes
  • 24 Cupcakes: 18-21 minutes

Baking Instructions

  1. PREHEAT oven to 350°F for metal or glass pans, 325°F for dark or coated pans. GREASE sides and bottom of each pan with shortening. FLOUR lightly. (Use baking cups for cupcakes).
  2. BLEND dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 2 minutes. POUR batter in pans and bake immediately.
  3. BAKE following chart below. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. COOL in pan on wire rack for 15 minutes. Cool completely before frosting.
  4. Lower Fat Recipe

    Lower Fat Recipe: Prepare and bake following the directions above except using 1 cup water, 1/3 cup unsweetened applesauce and 3 eggs. Reduce baking time 1-2 minutes



Nutrition Facts

Serving Size: 1/12 package (43g)
Servings per Container: 12

Amount Per Serving

Calories: 270 210 180
Calories from Fat 110 45 30
Total Fat: 12g 18% 5g 8% 3.5g 5%
Saturated Fat 2.5g 2g 1.5g
Trans Fat 0.5g 0.5g 0.5g
Polyunsaturated Fat 5g 1g 0g
Monounsaturated Fat 3.5g 2g 1g
Cholesterol: 55mg 18% 55mg 18% 0mg 0%
Sodium: 310mg 13% 310mg 13% 280mg 12%
Total Carbohydrate: 34g 11% 37g 12% 34g 11%
Dietary Fiber None None None
Sugars 19g 21g 19g
Protein: 3g 3g 1g
Vitamin A: None None None
Vitamin C: None None None
Calcium: 8% 8% 8%
Iron: 6% 6% 6%

Ingredients

Sugar, Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening (Partially Hydrogenated Soybean And Cottonseed Oils, Propylene Glycol Mono- And Diesters Of Fats, Mono- And Diglycerides, Polyglycerol Esters Of Fatty Acids, Soy Lecithin), Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate, Dicalcium Phosphate, Monocalcium Phosphate). Contains 2% Or Less Of: Wheat Starch, Emulsifier (Propylene Glycol Monoand Diesters Of Fats And Fatty Acids, Mono- And Diglyceriedes, Soy Lecithin, Citric Acid To Protect Flavor), Salt, Dextrose, Cornstarch, Artificial Flavors, Butter Acids And Esters [Milk], Cellulose Gum, Xanthan Gum.

High Altitude Baking

High Altitude Directions: Heat oven to 350°F. Stir 1/4 cup flour into mix. Mix as directed above except using 1 1/3 cups water, 1/3 cup oil and 3 eggs. Bake at 350°F: two 8-inch pans 20-25 min.; two 9-inch pans 28-33 min.; 13x9-inch pan 30-35 min.; Bundt pan 36-46 min.; 30 cupcakes 14-19 minutes.


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