Ingredients:

Ingredients: Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Partially Hydrogenated Soybean Oil, Candy Bits (Sugar, Corn Starch, Partially Hydrogenated Cottonseed and/or Soybean Oils, Cocoa Processed with Alkali, Confectioners Glaze, Soy Lecithin, Dextrin, Yellow 6 Lake, Carnauba Wax, Natural and Artificial Flavor), Wheat Starch, Baking Powder (Baking Soda, Calcium Phosphate, Sodium Aluminum Phosphate), Contains 2% or Less of: Propylene Glycol Monoesters, Dextrose, Salt, Cellulose, Mono and Diglycerides, Corn Starch, Xanthan Gum, Artificial Flavor, Propylene Glycol Esters of Fatty Acids, Cellulose Gum, Sodium Caseinate, Nonfat Milk, Polysorbate 60, Soy Lecithin, Sodium Stearate, Datem, TBHQ and Citric Acid (Antioxidants).

Directions:

Instructions: All you need:1 cup water.1/3 cup oil.3 eggs.Get ready:Set your oven to 350 degrees F. Prepare pan to keep cake from sticking by lightly coating bottom of pan with no-stick cooking spray or using shortening and a flour dusting.For Bundt cake coat entire pan. For cupcakes use paper baking liners.Get set:Blend cake mix, water, oil and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes.We recommend using Crisco oil.Bake:Bake at 350 degrees F. Follow the bake times below. When toothpick inserted in the center comes out clean, your cake is done. Cool 10-15 minutes before removing from pan. Cool cake completely before frosting. Store loosely covered.Pan size - 13x9-inch.Bake time - 34 to 38 min.Pan size - Two 8-inch round.Bake time - 34 to 38 min.Pan size - Two 9-inch round.Bake time - 29 to 33 min.Pan size - Bundt pan.Bake time - 39 to 43 min.Pan size - 24 cupcakes (2/3 full).Bake time - 19 to 23 min.If desired, substitute 4 egg whites or 1/2 cup egg substitute for the 3 eggs.High altitude (above 3500 feet): add 1/4 cup flour and increase water by 1/4 cup.