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Product Instructions
You will need: 1 Cup water, 1/3 cup vegetable oil, 3 large eggs. 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 10 to 20 minutes (tube pan 25 minutes). Remove from pan and cool top side up. Cool completely before frosting. Store loosely covered. Two 8 inches round pans, 26 to 31 min. bake time; two 9 inches round pans, 23 to 28 min. bake time; one 13 inches x 9 inches rectangle pans, 23 to 28 min. bake time; one 10 inches or fluted tube pan, 33 to 36 min. bake time; 24 cupcakes (fill 1/2 full), 18 to 21 min. bake time. 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.; 13x9-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.
