Betty Crocker Super Moist Dark Chocolate Cake Mix

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Betty Crocker Super Moist Cake Mix Dark ChocolateEnriched Flour Bleached (Wheat Flour, Niacin, iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Corn Syrup, Cocoa Processed with Alkali, Leavening (Baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate). Contains 2% or less of: Corn Starch, Modified Corn Starch, Partially Hydrogenated Soybean and/or Cottonseed Oil, Carob Powder, Propylene Glycol Mono and Diesters of Fatty Acids, Distilled Monoglycerides, Salt, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Artificial Flavor.Directions Do not eat raw cake batter. 1 1/4 cups water. 1/2 cup vegetable oil. 3 eggs*. You will need: 1. Heat oven to 350 degrees F for shiny metal or glass pan or 325 degrees F for dark or nonstick pan. Grease bottom only of 13 x9 pan or bottom and sides of all other pans (use paper baking cups for cupcakes) . 2. Beat cake mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally (batter will be lumpy). Pour into pan. 3. Bake as directed below or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting. Pan size - 13 x9 . Bake time (in minutes) - 30-35. Pan size - two 8 rounds Bake time (in minutes) - 30-35. Pan size - two 9 rounds. Bake time (in minutes) - 25-30. Pan size - 24 cupcakes (2/3 full). Bake time (in minutes) - 18-23. Pan size - 12-cup fluted tube (bundt). Bake time (in minutes) - 40-45. **If using dark or nonstick pan, lengthen bake time 3-5 minutes. High altitude (3500-6500 ft): Stir 1/4 cup all-purpose flour into dry cake mix; increase water to 1 1/2 cups. For all fluted pans, heat oven to 325 degrees F; grease and flour fluted pan. Make 36 cupcakes.

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