Cake Mix, Perfectly Moist Swiss Miss Hot Cocoa Flavored

YOU WILL NEED:

1 Cup Water, 3 Large Eggs, 1/2 Cup Vegetable Oil

DO NOT EAT RAW BATTER.

STEP 1

PREP

PREHEAT oven to 350° 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. 

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 TO 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.

PAN SIZE TWO 8-INCH - BAKE TIME 23-28 MIN

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

PAN SIZE TWO 13 X 9-INCH - BAKE TIME 22-27 MIN

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

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

STEP 1 Prepare cake mix according to baking directions and bake into 24 cupcakes. 

STEP 2 For yummiest results, frost cupcakes with Duncan Hines® Swiss Miss® Creamy Hot Cocoa Frosting. Break 1/4 to 1/2-inch off the end of each mini candy cane. Place broken bits into a resealable bag and crush lightly; set aside. 

STEP 3 Insert curved end of candy canes into the top of each cupcake to make the handles. Decorate the top of each cupcake with mini marshmallows and crushed candy canes.