Pamela's Chocolate Cake: 2 eggs, large; 1 bag Pamela's Chocolate Cake Mix; 1/2 cup oil; 1-1/2 cup water. Yield: 1 cake or 14 cupcakes. Baking Directions: Preheat oven to 350 degrees. Whisk together eggs, oil, and water well, then add dry mix and stir to combine. Do not over mix. (For a lighter cake, add a 3rd egg. For a denser cake, use 1-1/4 cups water). Pour batter into lightly greased baking pan. Use pans and bake times listed below. Remove cake when toothpick comes out almost clean. When cool, frost with Pamela's Vanilla or Dark Chocolate Frosting, or top with whipped cream, powdered sugar, berries, or use nothing at all! Consumers concerned about gluten should check that all flavorings and additional ingredients added to recipes are gluten-free. Pans and Bake Times: Pan Size: Two 8 inch rounds, Bake Times - Preheated 350 degrees Oven: 22 to 28 min, Yield: Two 1-1/2 inch layers. Pan Size: One 9 inch square, Bake Times - Preheated 350 degrees Oven: 34 to 40 min, Yield: One 2 inch square cake. Pan Size: One 9 inch x 13 inch pan, Bake Times - Preheated 350 degrees Oven: 24 to 30 min, Yield: One 1 sheet cake. Pan Size: Cupcakes - Fill 2/3 full, Bake Times - Preheated 350 degrees Oven: 18 to 22 min, Yield: 14 cupcakes. These bake times are approximate. Lightly butter or oil all pans. Dust with rice flour if desired. Cake is baked when toothpick comes out almost clean. Check before removing from oven.