You will need: 1-1/4 cup water; 1/2 cup vegetable oil; 3 eggs. Time to bake! 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 Cake Mix, water, oil and eggs in large bowl with mixer on medium speed or beat vigorously by hand 2 minutes. Pour into pan. 3. 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 (in minutes) 30-35. Two 8 inch Rounds: Bake (in minutes) 30-35. Two 9 inch Rounds: Bake (in minutes) 25-35. Bundt; Bake (in minutes) 40-45. Cupcakes (makes 24) 14-19. (If using dark or nonstick pan, bake 3-5 minutes longer). 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 Size43.00 g
Servings Per Container10
Amount Per Serving
% Daily Value
Total Fat 1.5g2%daily value
Saturated Fat 1g5%daily value
Trans Fat 0gdaily value
Polyunsaturated Fat 0gdaily value
Monounsaturated Fat 0gdaily value
Cholesterol 0mg0%daily value
Sodium 360mg15%daily value
Total Carbohydrate 35g12%daily value
Dietary Fiber 1g4%daily value
Sugars 18gdaily value
Protein 2gdaily value
Percent Daily Values are based on a 2,000 calorie diet.
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