- 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. FLOUR lightly. (Use baking cups for cupcakes).
- Mix: BLEND dry mix, water, oil and eggs in 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.
TIP: Lower Fat Recipe: Prepare and bake following the directions above except using 1 cup water, 1/3 cup unsweetened applesauce and 3 eggs. Reduce baking time 1-2 minutes High Altitude (over 3,500 ft.): Heat oven to 350°F. Stir 2 tablespoons flour into mix. Mix as directed above except using 1 1/4 cup water, 1/3 cup oil and 3 eggs. Bake at 350°F: two 8-inch pans 26-31 min.; two 9-inch pans 30-35 min.; 13x9-inch pan 33-38 min.; Bundt pan 36-46 min.; 30 cupcakes 15-20 minutes
Servings per Container: 12
|Amount Per Serving||Mix||%DV||Baked||%DV||Lowfat||%DV||Calories:||180||270||210||Calories from Fat||35||120||50|
|Total Fat:||4g||6%||13g||20%||6g||9%||Saturated Fat||1.5g||8%||3g||15%||2g||10%||Trans Fat||0g||0g||0g||Polyunsaturated Fat||1g||5g||1.5g||Monounsaturated Fat||1g||3.5g||2g|
|Cholesterol:||0mg||0%||55mg||18%||55mg||18%||Sodium:||260mg||11%||280mg||12%||280mg||12%||Total Carbohydrates:||35g||12%||35g||12%||36g||12%||Dietary Fiber||1g||4%||1g||4%||1g||4%||Sugars||20g||20g||21g||Protein:||2g||4g||4g|
|Vitamin A:||Calcium:||6%||6%||6%||Vitamin C:||Iron:||8%||8%||8%|
*Percent (%) Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower based on your calorie needs.