You Will Need: 1-1/4 cup water; 1/2 cup vegetable oil; 3 eggs; Do not eat raw batter. Time to Bake! Heat. (1) Heat oven to 350 degrees F for shiny metal or glass pan or 325 degrees F for dark or nonstick pan. Grease bottom only of 13 inch x 9 inch pan or bottom and sides of all other pans. (2) Mix: Mix cake mix, water, oil and eggs in a large bowl with mixer on medium speed or beat vigorously by hand 2 minutes. Pour batter in pan. (3) Bake: Bake as directed in chart or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting. Pan Size: 13 inch x 9 inch; Bake Time (In minutes (If using dark or nonstick pan, bake 3-5 minutes longer)): 30-35; Pan Size: Two 8 inch rounds; Bake Time (In minutes (If using dark or nonstick pan, bake 3-5 minutes longer)):30-35; Pan Size: Two 9 inch rounds; Bake Time (In minutes (If using dark or nonstick pan, bake 3-5 minutes longer)): 25-30; Pan Size: Bundt; Bake Time (In minutes (If using dark or nonstick pan, bake 3-5 minutes longer)): 40-45; Pan Size: Cupcakes (makes 24); Bake Time (In minutes (If using dark or nonstick pan, bake 3-5 minutes longer)): 14-19. Heat oven to 375 degrees F for shiny metal pan or 350 degrees F for dark or nonstick pan. Spoon batter into cups (about 3 Tbsp each). High altitude (3500-6500 ft): Stir 2 Tbsp all-purpose flour into dry cake mix. For all Bundt pans, heat oven to 325 degrees F; grease and flour pan. Make 36 cupcakes.
Serving Size 43.00 g
Servings Per Container 10
Amount Per Serving
% Daily Value
Total Fat 1.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrate 35g
Dietary Fiber 1g
Percent Daily Values are based on a 2,000 calorie diet.
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