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Product Instructions
You will need: 3/4 cup water; 1/2 cup oil; 3 egg whites. Preparation Instructions: 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"x9" pan or bottom and sides of all other pans. 2 Mix: Blend in large mixing bowl, at low speed until moistened (about 30 seconds): cake mix, 3/4 cup water, 3 egg whites and 1/2 cup vegetable oil. Beat 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. High Altitude (3500-6500 FT): Stir 1 Tbsp all-purpose flour into dry cake mix. For all Bundt pans, heat oven to 325 degrees F; grease and flour pan. Makes 35 cupcakes.
Do not consume/eat raw batter.
Pan Size: Two 8" Round: 26-30 min bake time. Pan Size: Two 9" Round: 20-24 min bake time. Pan Size: One 13" x9" Pan: 22-26 min bake time. Pan Size: One 10" Fluted Tube: 27-31 min bake time. Pan Size: Cupcakes (makes 22): 15-19 min 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.
