Cake Mix, Joyfetti Confetti Cake

YOU WILL NEED:

Whole Egg Recipe

1 Cup Water

3 Large Eggs

1/2 Cup Vegetable Oil

Egg White Recipe:

1 Cup Water, 3 Large Egg Whites, 1/3 Cup Vegetable Oil

DO NOT EAT RAW BATTER.

PREHEAT oven to 350°F.

SPRAY pan(s) with PAM Baking Spray. Use baking cups for cupcakes.

BLEND cake mix, water, eggs and oil in bowl at low speed for about 30 seconds.

BEAT at medium speed for 2 minutes.

POUR batter in pan(s) and bake immediately.

BAKE on rack in center of oven following chart below. Cake is done when toothpick inserted in center comes out clean.

PAN SIZE TWO 8": BAKE TIME 24-28 MIN

PAN SIZE TWO 9": BAKE TIME 20-25 MIN

PAN SIZE 13 X 9": BAKE TIME 20-25 MIN

PAN SIZE BUNDT**: BAKE TIME 33-36 MIN

PAN SIZE 24 CUPCAKES: BAKE TIME 16-19 MIN

COOL cake(s) on wire rack for 15 minutes. Remove from pan.

FROST when cake(s) are cooled completely with Duncan Hines Whipped Fluffy White Frosting.

TRY THESE INGREDIENT SWAPS: Replace 1 cup of water with: 1 cup of your favorite dairy or plant-based milk. Replace 1/2 cup of vegetable oil with: 1/2 cup Greek yogurt, refined coconut oil or applesauce.

HIGH ALTITUDE (OVER 3,500 FT.): Preheat oven to 350°F.

Stir 2 tbs. of flour into cake mix, add 1/2 cup of oil, 1 cup water and 3 large eggs. Blend as directed in step 2. Bake at 350°F. Two 8" pans 23-28 min; 13 x9" pan baked 21-25 min; 24 cupcakes 16-20 min. Two 8" pans 23-28 min; 13x9" pan 21-25 min; 24 cupcakes 16-20 min.

**BUNDT is a registered trademark of NORTHLAND ALUMINUM PRODUCTS, INC., Minneapolis, Minnesota