Cake Mix, Signature Perfectly Moist French Vanilla Cake

YOU WILL NEED: 

1 Cup Water

3 Large Eggs

1/3 Cup Vegetable Oil

DO NOT EAT RAW BATTER.

BAKING INSTRUCTIONS:

STEP 1 PREP

PREHEAT oven 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.

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 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 23-28 MIN; 13 X 9-INCH PAN BAKED 21-25 MIN; 24 CUPCAKES 16-20 MIN.

PAN SIZE TWO 8-INCH: BAKE TIME 24-29 MIN

PAN SIZE TWO 9-INCH: BAKE TIME 23-28 MIN

PAN SIZE 13 X 9-INCH: BAKE TIME 23-28 MIN

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

PAN SIZE 24 CUPCAKES: BAKE TIME 16-19 MIN

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