Cake Mix, Perfectly Moist, Devil's Food Cake

YOU WILL NEED: 1 Cup Water, 3 Large Eggs, 1/3 Cup Vegetable Oil

DO NOT EAT RAW BATTER. 

BAKING INSTRUCTIONS: See side of box for ingredient swaps 

STEP 1 - PREP - PREHEAT oven to 350°F for metal and glass pan(s), 325°F for dark or coated pan(s).* 

GREASE sides and bottom of pan(s) and flour lightly. Use baking cups for cupcakes. 

STEP 2 - MIX - BLEND cake mix, water, oil and eggs in a large bowl at low speed until moistened (about 30 seconds). 

BEAT at medium speed for 2 minutes. 

POUR batter in pan(s) and bake immediately. 

STEP 3 - BAKE - BAKE following chart below. *add 3-5 minutes to bake time for dark or coated pan(s). Cake is done when toothpick inserted in center comes out clean. 

PAN SIZE TWO 8-INCH, BAKE TIME 26-31 MIN. 

PAN SIZE TWO 9-INCH, BAKE TIME 24-29 MIN. 

PAN SIZE 13 X 9 INCH, BAKE TIME 26-31 MIN. 

PAN SIZE BUNDT**, BAKE TIME 33-36 MIN. 

PAN SIZE 4 CUPCAKES, BAKE TIME 18-21 MIN

COOL cake(s) in pan on wire rack for 15 minutes. Remove cake(s) from pan and cool completely before frosting. 

HIGH ALTITUDE (OVER 3,500 FT): PREHEAT OVEN TO 350°F. ADD 2 TABLESPOONS OF FLOUR INTO CAKE MIX. ADD 1/3 CUP OIL, 1 CUP WATER AND 3 EGGS. BLEND AS DIRECTED IN STEP 2. BAKE AT 350°F. TWO 8-INCH PANS 26-30 MIN; 13 X 9-INCH PAN BAKED 26-30 MIN; 24 CUPCAKES 18-21 MIN. 

**BUNDT IS A REGISTERED TRADEMARK OF NORTHLAND ALUMINUM PRODUCTS, NC., MINNEAPOLIS, MINNESOTA. 

REPLACE 1 CUP OF WATER WITH:

1 cup of your favorite dairy or plant-based milk.

REPLACE 1/3 CUP VEGETABLE OIL WITH:

1/3 cup Greek yogurt, refined coconut oil, or unsweetened applesauce.