You will need:

• 1 Cup Water
• 1/3 Cup Vegetable Oil
• 3 Large Eggs

• 2 8": 26-31 minutes
• 2 9": 24-29 minutes
• 13" x 9": 26-31 minutes
• Bundt®: 33-36 minutes
• 24 Cupcakes: 18-21 minutes

• Prep: PREHEAT oven to 350°F for metal or glass pans, 325°F for dark or coated pans. GREASE sides and bottom of each pan with shortening or oil spray. FLOUR lightly. (Use baking cups for cupcakes.)
• 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 pans and bake immediately.
• Bake: BAKE following chart below. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. COOL in pan on wire rack for 15 minutes. 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.

*Percent (%) Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower based on your calorie needs.

Sugar, Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening (Partially Hydrogenated Soybean Oil, Propylene Glycol Mono- and Diesters Of Fats, Mono and Diglycerides), Cocoa Powder Processed with Alkali, Dextrose, Leavening (Sodium Bicarbonate, Dicalcium Phosphate, Sodium Aluminum Phosphate, Monocalcium Phosphate). Contains 2% Or Less Of: Modified Food Starch, Wheat Starch, Polyglycerol Esters Of Fatty Acids, Salt, Cellulose Gum, Xanthan Gum, Maltodextrin, Artificial Flavors.

Contains: Wheat