Immaculate Baking Yellow Cake Scratch Mix

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Immaculate Baking Yellow Cake Mix, 18.3 OzSugar, Wheat Flour, Corn Starch, Baking Powder (Cream of Tartar, Baking Soda), Salt, Natural Vanilla Flavor.Directions You will need:3/4 Cup Milk1 1/2 Sticks (3/4 Cup) Butter, Melted4 Eggs1. Heat oven to 350°F for shiny metal pan or 325°F for nonstick or glass pan. Grease bottom only of 13 x 9 pan, or grease and flour bottoms and sides of all other pans (use paper baking cups for cupcakes). 2. Beat Cake Mix, milk, butter and eggs in large bowl on low speed 30 seconds, then on high speed 2 minutes, scraping bowl occasionally. Pour into pan and spread evenly. 3. Bake as directed below or until top is golden brown or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting. Pan Size: 13 x 9 / Three 8 Rounds / Two 9 Rounds / 24 Cupcakes (about 1/4 cup)Bake Time (in minutes)* :35-40 / 21-26 / 27-32 / 18-23 *If using glass pan, lengthen bake time 4-5 minutes. TO PREPARE WITH VEGETABLE OIL, use 3/4 cup water, 3/4 cup vegetable oil and 4 eggs. Bake 13 x9 pan 32-37 min, 8 rounds 32-37 min, 9 rounds 26-31 min, cupcakes 16-21 min. High Altitude (3500-6500 ft): Stir 1/3 cup all-purpose flour into dry cake mix. Make batter using 1 1/4 cups milk, 3/4 cup softened butter and 4 eggs. To prepare with oil, use 1 1/4 cups water, 3/4 cup oil and 4 eggs. Bake 13 x9 pan 32 - 37 min, 8 rounds 21-26 min, 9 rounds 24-29 min and cupcakes 17-22 min. Make 36 cupcakes. Warnings We know it's tempting. but please do not eat raw batter.

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