- Prep: REMOVE top oven rack; move remaining rack to lowest position. PREHEAT oven to 350°F. DO NOT GREASE THE PAN. For best results, be sure bowl and utensils are clean.
- Mix: BLEND cake mix and water in large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 1 minute. DO NOT OVERBEAT. POUR into ungreased 10-inch tube pan and bake immediately.
- Bake: BAKE for 38 to 48 minutes. CHECK. Cake is done when top is golden brown and cracked, looks very dry and is firm to the touch. DO NOT UNDERBAKE. HANG pan upside down on heat-proof glass bottle until completely cool, about 1 1/2 hours. LOOSEN edges carefully
TIP: High Altitude (over 3,500 ft.): Heat oven to 350°F. Stir 1/4 cup flour into mix. Add 1 1/4 cups water, blend until moistened and mix at medium speed for 2 minutes. Bake in 10-inch tube pan for 38-48 minutes.
Servings per Container: 12
|Amount Per Serving||Mix||%DV||Calories:||140|
|Total Fat:||0.2g||0%||Saturated Fat||0g||0%||Trans Fat||0g|
|Cholesterol:||0mg||0%||Sodium:||280mg||12%||Total Carbohydrates:||32g||11%||Dietary Fiber||0g||0%||Sugars||24g||Protein:||3g|
|Vitamin A:||0%||Calcium:||15%||Vitamin C:||0%||Iron:||4%|
*Percent (%) Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower based on your calorie needs.