Cake Mix, Signature Perfectly Moist Triple Chocolate Cake

YOU WILL NEED: 

Cake Mix: 3/4 Cup Water, 3 Large Eggs, 1/3 Cup Vegetable Oil 

Cocoa Pouch: 1 Tbsp. Water, 1 Tbsp. Vegetable Oil

BAKING INSTRUCTIONS: 

DO NOT EAT RAW BATTER. 

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 into pan(s). 

BLEND cocoa pouch with water in small bowl until well combined. Add oil and stir until mixture thickens. 

SPOON onto batter in pan(s). 

SWIRL with knife and bake immediately. 

STEP 3

BAKE 

BAKE in center of oven 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 - 22-27 MIN. 

PAN SIZE - TWO 9-INCH, BAKE TIME - 21-26 MIN. 

PAN SIZE - 13 X 9-INCH, BAKE TIME - 21-26 MIN. 

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

PAN SIZE - 24 CUPCAKES, BAKE TIME - 16-19 MIN 

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

LOWER FAT RECIPE: PREPARE AND BAKE FOLLOWING THE DIRECTIONS ABOVE EXCEPT USING 3/4 CUP WATER, 1/3 CUP UNSWEETENED APPLESAUCE AND 3 EGGS. REDUCE BAKING TIME 1-2 MINUTES. 

HIGH ALTITUDE (OVER 3,500 FT): PREHEAT OVEN TO 350°F. STIR IN 1/4 CUP FLOUR TO CAKE MIX, ADD 1/3 CUP OIL, 2/3 CUP WATER, AND 3 EGGS. BLEND AS DIRECTED IN STEP 2. BAKE AT 350°F. TWO 9-INCH PANS 21 TO 25 MIN; 13 X 9-INCH PAN BAKED 22-27 MIN; 24 CUPCAKES 16-20 MIN. NOT RECOMMENDED FOR 8-INCH PANS. 

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