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Product Instructions
Preparation Instructions: You will need: 3 eggs; 1/3 cup oil; 1 cup water. 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, 7 cup oil, 1/2 cup water. Beat 4 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 doneness by touching with finger. Cool cake in pan 10 to 20 minutes (tube pan 25 min). Remove from pan and cool tp side up. Frost when completely cooled. Store loosely covered. Pan size and bake time: Two 8 inch round - 28 to 32 min; Two 9 inch round - 24 to 28 min; One 13 x 9 inch pan - 28 to 32 min; One 10 inch or fluted tube pan - 33 to 38 min; 24 cupcakes (fill 1/2 full) - 14 to 18 min.
Do not consume/eat raw batter. 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.
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, egg, walnuts, peanuts.
