Cake Mix, Perfectly Moist Devil's Food Cake

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

DO NOT EAT RAW BATTER.

BAKING INSTRUCTIONS: See side of box for ingredient swaps

STEP 1 PREP

PREHEAT oven to 350°F.

SPRAY bottom and sides of pan(s) with PAM® Baking Spray. Use baking cups for cupcakes.

STEP 2 MIX

BLEND cake mix, water, eggs and oil in a large bowl on low speed until moistened (about 30 seconds).

BEAT at medium speed for 2 minutes.

POUR into pan(s) and bake immediately.

STEP 3 BAKE

BAKE on rack in center of oven following chart below. Cake is done when toothpick inserted in center comes out clean.

TWO 8-INCH: BAKE TIME 24-28 MIN

TWO 9-INCH: BAKE TIME 24-29 MIN

13 X 9 INCH: BAKE TIME 26-31 MIN

BUNDT** :BAKE TIME 33-36 MIN

24 CUPCAKES: BAKE TIME 18-21 MIN

COOL cake(s) in pan on wire rack 15 minutes. Remove cake(s) from pan and cool completely before frosting. 

FROST cooled cake(s) with Ducan Hines® creamy chocolate Frosting.

HIGH ALTITUDE (OVER 3,500 FT): PREHEAT OVEN TO 350°F. ADD 2 TABLESPOONS OF FLOUR INTO CAKE MIX. ADD 1 CUP WATER, 3 EGGS AND 1/2 CUP OIL, BLEND AS DIRECTED IN STEP 2. BAKE AT 350°F TWO 8-INCH PANS 26 to 30 MIN; 13 X 9-INCH PAN 26 to 30 MIN; 24 CUPCAKES 18 to 21 MIN.

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

REPLACE 1 CUP OF WATER WITH: 1 cup of your favorite dairy or plant-based milk.

REPLACE 1/2 CUP OF VEGETABLE OIL WITH: 1/2 cup Greek yogurt, refined coconut oil or applesauce.