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Add eggs & oil. 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 (about 30 seconds). Beat at medium speed 2 minutes. 3: Pout 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 15 minutes on wire rack. Remove pan and cool top side up. Cool completely before frosting. Store loose covered. Pan Size: Two 8 inch round pans; Bake Time: 26 to 31 min. Pan Size: Two 9 inch round pans; Bake Time: 23 to 28 min; Pan Size: One 13 inch x 9 inch rectangle pan; Bake Time: 23 to 28 min; Pan Size: One 10 inch or fluted tube pan; Bake Time: 33 to 36 min. Pan Size: 24 cupcakes (fill 1/2 full); Bake Time: 18 to 21 min. High Altitude: Over 3,500 feet, preheat oven to 365 degrees F. Stir 1/3 cup flour into mix. Use 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 batter.
According to the FDA, the most common food allergens are milk, peanuts, eggs, fish,
crustacean shellfish, soy, tree nuts, wheat and sesame.