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, Cocoa Processed with Alkali, Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate). Contains 2% or Less of: Corn Starch, Modified Corn Starch, Palm Oil, Carob Powder, Propylene Glycol Mono and Diesters of Fatty Acids, Distilled Monoglycerides, Salt, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Artificial Flavor.

Directions:

Instructions: You will need:1 Cups Water, Cup Vegetable Oil, 3 EggsTime to Bake!1. Heat oven to 350F for shiny metal or glass pan or 325F for dark or nonstick pan. Grease bottom only of a 13" x 9" pan or the 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.For 13" x 9" pan, bake 3035 minutes. For two 8" round pans, bake 3035 minutes. For two 9" round pans, bake 2530 minutes. For a Bundt pan, bake 4045 minutes. For cupcakes (makes 24), bake 1419 minutes.Heat oven to 375F for shiny metal pan or 350Ffor dark or nonstick pan. Spoon batter into cups (about 3 Tbsp. each).High Altitude (35006500 ft.): Stir cup all-purpose flour into dry cake mix; increase water to 1 cups. For all Bundt pans, heat oven to 325F; grease and flour pan. Make 36 cupcakes.