Don't worry about any of the ingredients on the back of the box, just use the ingredients listed in the recipe.
This recipe makes enough batter for three 6"x2" cakes or two 8"x2" cakes (round).
This recipe makes 40 cupcakes with about 1.25 ounces of batter per cupcake tin.
You can replace 4 egg whites with three whole eggs if desired
Serving: 1g | Calories: 747kcal (37%) | Carbohydrates: 120g (40%) | Protein: 8g (16%) | Fat: 26g (40%) | Saturated Fat: 15g (75%) | Cholesterol: 60mg (20%) | Sodium: 895mg (37%) | Potassium: 162mg (5%) | Fiber: 1g (4%) | Sugar: 70g (78%) | Vitamin A: 710IU (14%) | Vitamin C: 0.3mg | Calcium: 239mg (24%) | Iron: 2.7mg (15%)