about this item
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 below 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 in; 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.
California Proposition 65 WARNING for exposure to Bisphenol A (BPA) from canned and bottled foods and beverages:
Many food and beverage cans have linings containing bisphenol A (BPA), a chemical known to the State of California to cause harm to the female reproductive system. Jar lids and bottle caps may also contain BPA. You can be exposed to BPA when you consume foods or beverages packaged in these containers. For more information go to: www.P65Warnings.ca.gov/BPA.