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Product Instructions
You Will Need: 3/4 cup water; 1/3 cup oil; 3 eggs. Directions: 1. Heat: Preheat oven to 350 degrees F for aluminum or glass pan or 325 degrees F for nonstick pan. Grease bottom only of 13 inch x 9 inch pan or bottom and sides of all other pans. 2. Mix: In large mixing bowl, blend cake mix, water, vegetable oil and eggs at low speed until moistened, about 30 seconds. Beat an additional 2 minutes at medium speed. Pour batter into pan(s). 3. Bake: Bake following the chart below. Cake is done if toothpick inserted in center comes out clean. Cool cake in pan(s) on a wire rack for 15 minutes. Remove from pan and cool top side up. Cool completely before frosting.
Do not consume/eat raw batter.
Pan Size: Two 8 inch round(s); 24-28 min bake time. Two 9 inch round(s); 20-24 min bake time. One 13 inch x 9 inch pan; 22-26 min bake time. One 10 inch fluted tube; 25-29 min bake time. Cupcakes (makes 22); 14-18 min.
Do not consume/eat raw batter.
Storage Instructions
Store in a cool dry place.
According to the FDA, the most common food allergens are milk, peanuts, eggs, fish,
crustacean shellfish, soy, tree nuts, wheat and sesame.
