May Contain: Eggs, tree nuts, peanuts
Package type: Individual item multi-serving
Bakery topping: No topping
Baked good type: White cakes
Item Number (DPCI): 261-04-0041
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All You Need: 1 cup water, 1/3 cup oil, 3 eggs.
Get Ready: Set your oven to 350 degrees F. Prepare pan to keep cake from sticking by lightly coating bottom of pan with no-stick cooking spray or use shortening and a flour dusting. For Bundt cake coat the entire pan. For cupcakes use paper baking liners.
Get Set: Blend cake mix, water, oil and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes. We recommend using Crisco Oil. Bake: Follow baking times below. When toothpick inserted in the center comes out clean, your cake is done. To remove cake from pan, allow to cool 10 to 15 minutes before removing. Cool cake completely before frosting. Store loosely covered. Pan size - bake time: 13 x 9-inch - 32 to 36 min., two 8-inch round - 32 to 36 min., two 9-inch round - 27 to 31 min., bundt pan - 37 to 41 min., 24 cupcakes (2/3 full) - 18 to 22 min. Make your cake cholesterol-free by preparing as directed using 1-1/4 cups water, 1/3 cup vegetable oil and 1/2 cup egg substitute or 4 egg whites. For best results at high altitudes, add 1/4 cup flour and increase water to 1-1/4 cups.