Enriched Bleached Flour (bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Vegetable Shortening ([contains One Or More Of The Following: Palm Oil And/or Soybean Oil], Propylene Glycol Mono And Diesters, Mono And Diglycerides, Soy Lecithin, Citric Acid (preservative]), Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Contains 2% Or Less Of Each Of The Following: Modified Corn Starch, Dextrose, Wheat Starch, Salt, Cellulose Gum, Guar Gum, Natural And Artificial Flavor, Yellow 5, Yellow 6.

You Will Need: 3 eggs. 1/3 cup oil. 1 cup water. Bake: Preparation Instructions: 1. Preheat oven to 350 degrees F for shiny metal and glass pans, 325 degrees F for dark or coated pans. Generously grease pans and dust with flour. 2. Blend in large mixing bowl, at low speed until moistened: Cake mix, 3 eggs, 1/3 cup oil, 1 cup water. Beat 2 minutes at medium speed or 450 strokes by hand. Pour batter into pans. 3. Bake at 350 degrees F until done. Add 3 to 5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. Do not test for doneness by touching with finger. Cool cake in pan 10 to 20 minutes (tube pan 25 min). Remove from pan and cool top side up. Frost when completely cooled. Store loosely covered. Bake: Pan Size: Two 8 inch Round: 26 to 31 min bake time. Two 9 inch Round: 23 to 28 min bake time. One 13x9 Inch Pan: 23 to 28 min bake time. One 10 inch or Fluted Tube Pan: 33 to 36 min bake time. 24 Cupcakes (Fill 1/2 Full): 18 to 21 min bake time. High Altitude (Over 3,500 ft): Heat oven to 375 degrees F. Stir in 1/3 cup flour into mix. Use 3 eggs, 1 cup water and 1/4 cup oil. Mix as directed above. Two 9-inch pans 27 to 30 min; 13 x 9 inch pan, bake 28 to 32 min, 10 inch or fluted tube pan 38 to 42 min; 24 cup cakes 14 to 17 min. 8-inch cake not recommended. Do not consume/eat raw batter.