3 PACK of Better Batter Cake Mix Gluten Free Chocolate -- 18.25 oz

Baking Instructions:
Ingredients: 1 1/4 C. water • 1/2 C. vegetable oil • 3 large eggs

Time Guide:
2-8" pans: 30-35 minutes
2-9" pans: 35-40 minutes
13: x 9" pan: 35-40 minutes
Bunt pan: 45-55 minutes
24 cupcakes: 19-25 minutes

1. Preheat oven to 350 degrees F. for metal or glass pans or 325 degrees F. for dark or nonstick-coated pans. Spray or grease bottom ONLY of pan, or use cupcake liners in muffin tins.
2. Blend cake 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.
3. Bake using time guide above. Add 3-5 minutes to bake time for dark or nonstick-coated pans. Cake is done when toothpick inserted in center comes out clean. Cook in pan on wire rack for 15 minutes. Cool completely before frosting.
    

HIGH ALTITUDE INSTRUCTIONS (over 3,500 FT.)

Ingredients: 1 1/3 C. + 1 T. water • 1/3 C. + 1 T. vegetable oil • 3 eggs

Time Guide:
2-8"pans: 26-31 minutes
2-9" pans: 30-35 minutes
13" x 9" pan: 33-38 minutes
Bundt pan: 36-46 minutes
30 cupcakes: 15-20 minutes

Mix as directed above, using the adjusted measurements and times.

LOWER FAT VEGAN INSTRUCTIONS
Ingredients: 1 12 oz can soda (we recommend cola) OR 2 cups. black beans (rinsed and pureed with 1 1/4 C. water) OR 2 cups pureed canned pumpkin with one package chocolate mix. Mixture will be thick. Bake using time guide below.

Mixture will be thick

Bake as directed above.