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Product Instructions
You Will Need: 1 cup water; 1/2 cup vegetable oil; 3 large eggs.
Do not consume/eat raw cake batter.
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 eggs in large mixing bowl on low speed until moistened. Beat at medium 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: 30 to 35 min bake time. Two 9 Inch Round Pans: 25 to 30 min bake time. One 13 Inch x 9 Inch Rectangle Pan: 30 to 35 min bake time. One 10 Inch or Fluted Tube Pan: 40 to 50 min bake time. 24 Cupcakes (Fill 1/2 Full): 15 to 20 min bake time.
Do not consume/eat raw cake batter.
High Altitude: Over 3,500 feet, preheat oven to 375 degrees F. Stir 1/3 cup flour into mix. Use 3 eggs, 1 cup water and 1/4 cup oil. Mix as directed above. Two 9-inch pans, bake 27 to 30 min.; 13 x 9-inch pan, 28 to 32 min.; 10-inch or fluted tube pan, 38 to 42 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.
