About this item
Highlights
- As always - pudding in the mix!
- Carbohydrate Choices: 2
Directions
Do not eat raw cake batter. You will need: 1-1/3 cups water; 1/2 cup vegetable oil; 3 eggs.
1. Heat oven to 350 degrees F for shiny metal or glass pan or 325 degrees F for dark or nonstick pan. Grease bottom only of 13 inch x 9 inch pan or bottom and sides of all other pans (use paper baking cups for cupcakes).
2. Beat cake mix, water, oil and eggs in large bowl on Low speed 30 seconds, then on Medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. Bake as directed or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting. Pan size: 13 inch x 9 inch; bake time (in minutes): 32-37. Pan size: two 8 inch rounds; bake time (in minutes): 32-37. Pan size: two 9 inch rounds; bake time (in minutes): 27-32. Pan size: 24 cupcakes (2/3 full); bake time (in minutes): 20-25. Pan size: 12-cup fluted tube (bundt); bake time (in minutes): 42-47. (If using dark or nonstick pan, lengthen bake time 3-5 minutes).
High Altitude (3500-6500 ft): No change - except make 36 cupcakes.
Do not eat raw cake batter. You will need: 1-1/3 cups water; 1/2 cup vegetable oil; 3 eggs.
1. Heat oven to 350 degrees F for shiny metal or glass pan or 325 degrees F for dark or nonstick pan. Grease bottom only of 13 inch x 9 inch pan or bottom and sides of all other pans (use paper baking cups for cupcakes).
2. Beat cake mix, water, oil and eggs in large bowl on Low speed 30 seconds, then on Medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. Bake as directed or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting. Pan size: 13 inch x 9 inch; bake time (in minutes): 32-37. Pan size: two 8 inch rounds; bake time (in minutes): 32-37. Pan size: two 9 inch rounds; bake time (in minutes): 27-32. Pan size: 24 cupcakes (2/3 full); bake time (in minutes): 20-25. Pan size: 12-cup fluted tube (bundt); bake time (in minutes): 42-47. (If using dark or nonstick pan, lengthen bake time 3-5 minutes).
High Altitude (3500-6500 ft): No change - except make 36 cupcakes.
Contains: Wheat
May Contain: Milk
Filling: No filling
Store: In a Dry location at Room temperature
Exterior Container: Paper or cardboard Box
Dietary Needs: Kosher
State of Readiness: Mix
Servings: 10.0, Approximate
Package type: Individual item multi-serving
Number of interior containers: 0
Exterior container weight: 15.25 ounces
Bakery topping: No topping
Baked good type: Chocolate cakes
TCIN: 13016036
UPC: 016000409897
Item Number (DPCI): 261-04-0057
Origin: Made in the USA or Imported
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Ratings & reviews
1overall: 3 out of 5 stars, see all reviews
Most recent reviews
Chocolate cake
3 out of 5 stars
Homemade baker — 5 months ago
This cake mix is easy to mix and bake. I made a chocolate cake with chocolate butter frosting. It turned out horrible. Way to sweet. So if you make this cake use some other frosting, may be something with cream cheese.see moreof the reviewer's review
Review images
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