Cake Mix, Signature Perfectly Moist Swiss Chocolate Cake

YOU WILL NEED: 1 Cup Water, 3 Large Eggs, 1/2 Cup Vegetable Oil

DO NOT EAT RAW BATTER. 

BAKING INSTRUCTIONS: 

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 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 - 23-28 MIN

PAN SIZE - TWO 9-INCH, BAKE TIME - 22-27 MIN

PAN SIZE - 13 X 9-INCH, BAKE TIME - 22-27 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. 

HIGH ALTITUDE (OVER 3,500 FT): PREHEAT OVEN TO 350°F. STIR 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 16-21 MIN. 

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