Preheat:

Heat oven to 350°F for metal and glass pans. Use 325°F for dark or coated pans.

Prepare pans:

Generously grease pans and dust with flour. For cupcakes, use baking cups.

Mix:

In a large mixing bowl, combine the cake mix, water, eggs, and oil. Mix on low speed until moistened.

Beat:

Beat the mixture for 2 minutes at medium speed or 450 strokes by hand.

Pour:

Pour the batter into the prepared pans.

Bake:

Refer to the pan size/bake time chart below and add 3–5 minutes for dark or coated pans. The cake is done when a toothpick inserted in the center comes out clean.

Cool:

Let the cake cool in the pan for 10 to 20 minutes (tube pan: 25 minutes). Remove from the pan and cool top-side up completely.

Store: Store the cake loosely covered.

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Pan Size/Time Chart:

• 2 – 8 inch: 26–31 minutes
• 2 – 9 inch: 23–28 minutes
• 13 x 9 inch: 23–28 minutes
• 10" or Fluted Tube Pan: 33–36 minutes
• 24 Cupcakes: 18–21 minutes

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High Altitude (over 3,500 ft.):

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Preheat:

Heat oven to 375°F.

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Modify mix:

Add 1/3 cup flour to the cake mix.

Bake Times:

• 2 – 8 inch: 26–31 minutes
• 13 x 9 inch: 27–32 minutes
• Cupcakes: 14–17 minutes

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Note:

8-inchcakes are NOT recommended at high altitudes.

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