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You Will Need: 1 cup water; 3 large eggs; 1/3 cup vegetable oil. Baking Instructions: Step 1 Prep: Preheat oven 350 degrees F. for metal and glass pan(s), 352 degrees F. for dark or coated pan(s) (Add 3-5 minutes to bake time for dark or coated pan(s)). Grease sides and bottom of pan(s) and flour lightly. Use baking cups for cupcakes. Step 2 Mix: Blend 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 pan(s) and bake immediately. Step 3 Bake: Bake following below. Cake(s) in pan on wire rack for 15 minutes. Remove cake(s) from pan and cool completely before frosting. Lower Fat Recipe: Prepare and bake following the directions above except using 3/4 cup water, 1/3 cup unsweetened applesauce and 3 eggs. High Altitude (Over 3,500 ft): Preheat oven to 350 degrees F. Add 2 tablespoons of flour into cake mix. Add 1/3 cup oil, 1 cup water and 3 eggs. Blend as directed in step 2 bake at 350 degrees F. Two 8-inch pans 26-30 min; 13 x 9-inch pan baked 26-30 min; 24 cupcakes 16-20 min. Pan size: Two 8-inch; Bake time: 26-31 min. Pan size Two 9-inch; Bake time: 24-29 min. Pan size: 13 x 9 inch; Bake time 26-31 min. Pan size: Bundt; Bake time: 33-36 min. 24 cupcakes; Bake time: 18-21 min.
Sugar, Enriched Bleached Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Emulsified Palm Shortening (Palm Oil, Propylene Glycol Mono-and Diesters of Fats and Fatty Acids, Mono- and Diglycerides, Sodium Stearoyl Lactylate), Cocoa Powder Processed With Alkali, Dextrose Leavening (Baking Soda, Dicalcium Phosphate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Contains 2% or Less of: Wheat Starch, Salt, Cellulose Gum, Xanthan Gum,
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