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Product Instructions
Bake: Preparation Instructions: 1. Preheat oven to 350 degrees F for shiny metal and glass pans, 325 degrees F for dark or coated pans. Generously grease pans and dust with flour. 2. Blend in large mixing bowl, at low speed until moistened: Cake mix, 3 eggs, 1/3 cup oil, 1 cup water. Beat 2 minutes at medium speed or 450 strokes by hand. Pour batter into pans. 3. Bake at 350 degrees F until done. Add 3 to 5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. Do not test for doneness by touching with finger. Cool cake in pan 10 to 20 minutes (tube pan 25 min). Remove from pan and cool top side up. Frost when completely cooled. Store loosely covered. High Altitude (over 3,500 ft.): Heat oven to 375 degrees F. Stir in 1/3 cup flour into mix. Use 3 eggs, 1 cup water and 1/4 cup oil. Mix as directed above. Two 9-inch pans 27 to 30 min; 13x9 inch pan, Bake 28 to 32 min, 10-inch or fluted tube pan 38 to 42 min; 24 cup cakes 14 to 17 min. 8-inch cake not recommended. You Will Need: 3 eggs. 1/3 cup oil. 1 cup water. Pan Size: Two 8 inch round; 26 to 31 min of bake time. Two 9 inch round; 23 to 28 min of bake time. One 13x9 inch pan; 23 to 28 min of bake time. One 10 inch or fluted tube pan; 33 to 36 min of bake time. 24 cupcakes (fill 1/2 full); 18 to 21 min of bake time. Do not consume/eat raw batter.
According to the FDA, the most common food allergens are milk, peanuts, eggs, fish,
crustacean shellfish, soy, tree nuts, wheat and sesame.
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Tree Nuts
Shared Facility
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Contains: wheat, soy. Manufactured on shared equipment with products containing: milk, eggs, walnuts, and peanuts.
