Certifications
Product Instructions
Baking Instructions
YOU WILL NEED: FOR THE CAKE, 1/2 Cup Water, 3 Large Eggs, FOR THE MILK SYRUP, 3 1/2 Cups Milk
DO NOT EAT RAW BATTER.
STEP 1
PREP
PREHEAT oven to 350°F for metal and glass pan. 325°F for dark or coated pan(s).*
GREASE sides and bottom of 13 x 9 inch pan and flour lightly.
STEP 2
MIX
BLEND cake mix, water and eggs in a large bowl at low speed until moistened (about 30 seconds).
BEAT at medium speed for 1 minute.
POUR batter into prepared cake pan.
STEP 3
BAKE
BAKE for 18-20 minutes. *Add 3-5 minutes to bake time for dark or coated pan. Cake is done when toothpick inserted in center comes out clean.
COOL in pan on wire rack for 10 minutes.
POKE holes in cake with fork, 1/2-inch apart. Leave cake in the pan. STEP 4
BLEND
BLEND contents from small packet and 3 1/2 cups milk in small bowl with wire whisk until completely dissolved and well blended.
STEP 5
POUR
POUR milk syrup over top of cake in pan slowly. Cover and REFRIGERATE at least 2 hours.
Frost before serving.
KEEP REFRIGERATED UNTIL READY TO SERVE. PROMPTLY REFRIGERATE UNUSED BAKED CAKE.
HIGH ALTITUDE (OVER 3,500 FT): HEAT OVEN TO 350°F. STIR IN 1/4 CUP FLOUR INTO MIX. MIX AS DIRECTED ABOVE. BAKE AT 350°F 13 X 9-INCH PAN 18-20 MIN.