Ingredients:

Ingredients: Sugar, Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening (Partially Hydrogenated Soybean Oil, Propylene Glycol Mono- and Diesters of Fats, Mono- and Diglycerides), Dextrose, Leavening (Sodium Bicarbonate, Dicalcium Phosphate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Cocoa Processed with Alkali. Contains 2% or Less of: Wheat Starch, Salt, Cellulose Gum, Xanthan Gum.

Directions:

Instructions: You Will Need:3 Large Eggs, 1 Cup Water, 1/3 Cup Vegetable OilBaking Instructions:1 PrepPreheat oven to 350F for metal and glass pans. *325F for dark or coated pans.Grease sides and bottom of each pan with shortening or oil spray.Flour lightly. (Use baking cups for cupcakes.)2 MixBlend cake mix, water, oil and eggs in a large bowl at low speed until moistened (about 30 seconds).Beat at medium speed for 2 minutes.Pour batter in pans and bake immediately.3 BakeBakein center of oven at 350F following chart below. *Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean.Cool in pan on wire rack for 15 minutes. Cool completely before frosting.For 2 8-inch pans, bake 26-31 min; For 2 9-inch pans, bake 24-29 min; For 13 x 9-inch pan, bake 26-31 min; For Bundt** pan, bake 33-36 min; For 24 cupcakes, bake 18-21 min.Lower Fat Recipe: Prepare and bake following the directions above except using 3/4 cup water, 1/3 cup unsweetened applesauce and 3 eggs. Reduce baking time 1-2 minutes.High Altitude: (Over 3,500 FT):Preheat oven to 350F. Stir 2 Tbsp of flour, 1/3 cup oil, 1 cup water and 3 eggs. Mix as directed above. Two 8-inch pans 28-31 min; two 9-inch pans 25-29 min; 13 x 9 inch pan 29-33 min; Bundt** pan 36-42 min; 24 cupcakes 13-17 min.**Bundt is a registered trademark of Northland Aluminum Products, Inc., Minneapolis, Minnesota.