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Product Instructions
You will need: 1 cup water, 1/4 cup vegetable oil, 3 egg whites. Basic Recipe: 1. Preheat oven to 350 degrees F for metal and glass pans, 325 degrees F for dark or coated pans. Generously grease pans and dust with flour. 2. Blend cake mix, water, vegetable oil and egg whites in large mixing bowl on low speed until moistened. Beat at low speed 2 minutes. 3. Pour batter into pans and bake immediately. 4. Bake following chart below. Add 3 to 5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. Do not test for doneness by touching with finger. 5. Cool in pan on wire rack 10 to 20 minutes (tube pan 25 minutes). Remove from pan and cool top side up. Cool completely before frosting. Store loosely covered. Pan Size: Two 8 inch round pans, Bake Time: 26 to 31 min. Two 9 inch round pans, 23 to 28 min. One 13 inch x 9 inch rectangle pan, 23 to 28 min. One 10 inch or fluted tube pan, 33 to 36 min. 24 cupcakes (fill 1/2 full), 18 to 21 min. High Altitude: Over 3,500 feet, preheat oven to 375 degrees F. Stir 1/3 cup flour into mix. Use 3 egg whites, 1 cup water and 1/4 cup oil. Mix as directed above. Two 9-inch pans, bake 25 to 28 min.; 13 x 9-inch pan, 24 to 28 min.; 10-inch or fluted tube pan, 34 to 38 min.; 24 cupcakes, 14 to 17 min.; 8-inch pan not recommended.
Do not consume/eat raw cake batter.
According to the FDA, the most common food allergens are milk, peanuts, eggs, fish,
crustacean shellfish, soy, tree nuts, wheat and sesame.
