Warnings:

Warning Text: Do not eat raw cake batter.

Ingredients:

Ingredients: Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Corn Syrup, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Contains 2% or less of: Modified Corn Starch, Corn Starch, Palm Oil, Propylene Glycol Mono and Diesters of Fatty Acids, Salt, Distilled Monoglycerides, Dicalcium Phosphate, Corn Cereal, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Artificial Flavor, Citric Acid, Red 40 Lake

Directions:

Instructions: . You will need:. 1 Cup Water + 1/2 Cup Vegetable Oil + 3 Eggs. Time to bake! 1 Heat oven to 350F for shiny metal or glass pan or 325F for dark or nonstick pan. Grease bottom only of 13"x9" pan or bottom and sides of all other pans. 2 Mix Cake Mix, water, oil and eggs in large bowl with mixer on medium speed or beat vigorously by hand 2 minutes. Pour into pan. 3 Bake as directed in chart or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting. Pan Size: 13"x9", Bake Time (in minutes)*: 28-33. Pan Size: Two 8" Rounds, Bake Time (in minutes)*: 28-33. Pan Size: Two 9" Rounds, Bake Time (in minutes)*: 24-29. Pan Size: Bundt, Bake Time (in minutes)*: 38-43. Pan Size: Cupcakes (makes 24), Bake Time (in minutes)*: 12-17 Heat oven to 375F for shiny metal pan or 350F for dark or nonstick pan. Spoon batter into cups (about 3 Tbsp each). *If using dark or nonstick pan, bake 3-5 minutes longer. . High Altitude (3500-6500 ft): For all Bundt pans, heat oven to 325F; grease and flour pan. Bake 8" rounds 30-35 min. Make 30 cupcakes.