Baking Instructions:

Ingredients: 1 cup milk  water • 3/4 cup oil • 3 eggs

Time Guide:

2-8″ pans: 30-35 minutes

2-9″ pans: 35-40 minutes

13: x 9″ pan: 35-40 minutes

Bunt® pan: 45-55 minutes

24 cupcakes: 19-25 minutes

1. Preheat oven to 350 degrees F. for metal or glass pans or 325 degrees F. for dark or nonstick-coated pans. Spray or grease bottom ONLY of pan, or use cupcake liners in muffin tins.
2. Blend cake mix, water, oil, and eggs in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour batter in pans and bake immediately.
3. Bake using time guide above. Add 3-5 minutes to bake time for dark or nonstick-coated pans. Cake is done when toothpick inserted in center comes out clean. Cook in pan on wire rack for 15 minutes. Cool completely before frosting.

HIGH ALTITUDE INSTRUCTIONS (over 3,500 FT.)

Ingredients: 1 1/4 cups water or milk  + 3/4 cup + 3 tbsp oil* • 3/4 cup  + 3 or 4 eggs

Time Guide:

2-8″pans: 26-31 minutes

2-9″ pans: 30-35 minutes

13″ x 9″ pan: 33-38 minutes

Bundt® pan: 36-46 minutes

30 cupcakes: 15-20 minutes

Mix as directed above, using the adjusted measurements and times.

LOWER FAT VEGAN INSTRUCTIONS

Ingredients: 1 12 oz can soda (cream soda is recommended) OR 2 Cups white beans (rinsed and pureed with 1 1/4 C. water) with one package yellow cake mix.

Mixture will be thick.

Bake as directed above.