Cake Mix, Signature Perfectly Moist Blue Velvet Cake

YOU WILL NEED: 2/3 Cup Water, 8 Tbsp (1 Stick) Softened Butter, 3 Large Eggs

DO NOT EAT RAW BATTER. 

BAKING INSTRUCTIONS: 

STEP 1 

PREP 

PREHEAT oven to 325°F for metal and glass pan(s), 300°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, softened butter 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 - 26-30 MIN. 

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

PAN SIZE - 13 X 9-INCH, BAKE TIME - 26-30 MIN. 

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

PAN SIZE - 24 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. 

TO SUBSTITUTE OIL FOR BUTTER: 3/4 CUP WATER, 1/3 CUP OIL, 3 EGGS, MIX AS DIRECTED ABOVE. BAKE AT 325°F. TWO 8-INCH PANS 26-30 MIN; TWO 9-INCH PANS 23-26 MIN; BUNDT PAN 33-36 MIN; 24 CUPCAKES 18-21 MIN. 

HIGH ALTITUDE (OVER 3,500 FT): PREHEAT OVEN TO 350°F. MIX AS DIRECTED ABOVE EXCEPT USING 3/4 CUP WATER, 8 TBSP SOFTENED BUTTER, 3 EGGS. BAKE AT 350°F. 

TWO 9-INCH PANS 26-30 MIN; 13 X 9-INCH PAN 27-30 MIN; BUNDT PAN 33-36 MIN; 24 CUPCAKES 19-22 MIN. 

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