Wilton®; As recommended in Wilton Method classes; Recipe: Devil's Food Pound Cake.
Sugar, Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening (Partially Hydrogenated Soybean Oil, Propylene Glycol Mono- and Diesters of Fats, Mono and Diglycerides), Cocoa Powder processed with Alkali, Dextrose, Leavening (Sodium Bicarbonate, Dicalcium Phosphate, Sodium Aluminum Phosphate, Monocalcium Phosphate). Contains 2% or less of: Modified Corn Starch, Wheat Starch, Polyglycerol Esters of Fatty Acids, Salt, Cellulose Gum, Xanthan Gum, Maltodextrin, Artificial Flavors. Contains: Wheat.
You will need: 3 large eggs, 1 cup water, 1/3 cup vegetable oil. Baking instructions: 1. Prep: Preheat oven to 350F for metal and glass pans, 325F for dark or coated pans*. Grease sides and bottom of each pan with shortening or oil spray. Flour lightly. (Use baking cups for cupcakes.) 2. Mix: Blend cake mix, water, oil and eggs in a 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: 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. For 2 8-inch pans, bake 26-31 min. For 2 9-inch pans, bake 24-29 min. For a 13 x 9-inch pan, bake 26-31 min. For a Bundt®** pan, bake 33-36 min. For 24 cupcakes, bake 18-21 min. Lower fat recipe: Prepare and bake following the directions above except using 3/4 cup water, 1/3 cup unsweetened applesauce and 3 eggs.
Always refer to the actual package for the most accurate information