No Cholesterol French Vanilla Cake

1. Preheat oven to 350°F Grease only the bottom of two eight-inch pans.

2. Beat cake mix, water, oil, and egg whites/product in a large bowl on LOW speed for 2 minutes or stir 3 minutes by hand. Do not overbeat.

3. Bake 30-35 minutes or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes in pan. Cool completely before frosting.

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Nutrient	Quantity
Total fats	72.6667 g
Energy	626.3867 kCal
Water	296.1908 g
Calcium, Ca	29.625 mg
Sodium, Na	5.925 mg
Total lipid (fat)	72.6667 g
Fatty acids, total saturated 16:0	5.886 g
Fatty acids, total saturated 8:0	2.398 g
Choline, total	0.1453 mg
Fatty acids, total saturated 10:0	2.6887 g
Fatty acids, total saturated 18:0	2.0347 g
Ash	0.2074 g
Fatty acids, total saturated 18:1 undifferentiated	8.284 g
Copper, Cu	0.0207 mg
Fatty acids, total saturated 18:2 undifferentiated	1.1627 g
Fatty acids, total saturated 14:0	11.9173 g
Fatty acids, total saturated 12:0	34.1533 g
Fatty acids, total polyunsaturated	1.1627 g
Phytosterols	69.0333 mg
Fatty acids, total saturated 6:0	0.1453 g
Vitamin K (phylloquinone)	17.9487 g
Fatty acids, total saturated	59.2233 g
Fatty acids, total monounsaturated	8.284 g
Vitamin E (alpha-tocopherol)	2.7686 mg
Magnesium, Mg	5.925 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Water	1.25 1/4	0	0	0
Vegetable oil	0.33 cup	626.3867	0	72.6667
egg substitute	5 cup	0	0	0
french vanilla cake mix	1 package	0	0	0