Betty Crocker Super Moist Carrot Cake Mix

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Betty Crocker Super Moist Carrot Cake Mix, 15.25 OzENRICHED FLOUR BLEACHED (WHEAT FLOUR, NIACIN, iron, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, CORN SYRUP, CARROT FLAVORED PIECES (CORN SYRUP, ENRICHED FLOUR BLEACHED [WHEAT FLOUR, NIACIN, iron, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), CORN CEREAL, PALM OIL, COLOR [ARTIFICIAL COLOR, YELLOW 6, RED 40], CARROT POWDER), LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE). CONTAINS 2% OR LESS OF: MODIFIED CORN STARCH, PALM OIL, CORN STARCH, PROPYLENE GLYCOL MONO AND DIESTERS OF FATTY ACIDS, SALT, DISTILLED MONOGLYCERIDES, CINNAMON, SPICES, DICALCIUM PHOSPHATE, SODIUM STEAROYL LACTYLATE, COLOR ADDED, XANTHAN GUM, CELLULOSE GUM.Directions You will need: 1 Cup Water, 2/3 Cup Vegetable Oil, 3 Eggs. Time to Bake! 1. Heat oven to 350degF for shiny metal or glass pan or 325degF for dark or nonstick pan. Grease bottom only of a 13 x 9 pan or the bottom and sides of all other pans. 2. Mix Cake Mix, water, oil and eggs in large bowl with mixer on medium speed or beat vigorously by hand 2 minutes. Pour into pan. 3. Bake as directed in chart or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting. For 13 x 9 pan, bake 31-36 minutes. For two 8 round pans, bake 35-40 minutes. For two 9 round pans, bake 26-31 minutes. For a Bundt pan, bake 41-46 minutes. For cupcakes (makes 24) , bake 14-19 minutes. Heat oven to 375degF for shiny metal pan or 350degF for dark or nonstick pan. Spoon batter into cups (about 3 Tbsp. each). High Altitude (3500-6500 ft): Stir 2 tbsp. all-purpose flour into dry cake mix. Make batter using 11/4 cups water, 1/2 cup oil and 3 eggs. For all Bundt pans, heat oven to 325degF; grease and flour pan. Make 36 cupcakes. Warnings Contains wheat; may contain milk ingredients. Do not eat raw cake batter.

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