What you'll need:
- 3 Eggs
- 1/3 Cup Oil
- 2/3 Cup Water
- 1 Tbsp Vanilla
Makes 12 Muffins
Heat oven to 350ºF for light colored metal pan or 325°F for a dark pan.
Whisk eggs, water, oil, and vanilla in a large bowl. Add mix; whisk until well blended.
Spoon batter evenly into 12 lightly greased or paper-lined muffin cups.
Bake 15-20 minutes or until center of muffin bounce back when pressed and toothpick comes out with few crumbs. *If using liners, cool completely before eating to prevent muffins from sticking to paper. Cool completely before frosting.
*If using dark pan, bake 3-5 minutes longer.
Makes One 8" Round Cake
Heat oven to 350ºF for light colored metal pan or glass pan or 325°F for a dark pan. Grease 8-inch round cake pan well.
Whisk eggs, water, oil, and vanilla in a large bowl. Add mix; whisk until well blended.
Pour batter into pan.
Bake cake 32-37 minutes or until center bounce back when pressed and toothpick comes out with few crumbs. *Cool 10 minutes. Loosen from sides of pan. Invert on wire rack; tap sharply on bottom of cake pan to release cake. Gently remove pan; cool completely before frosting.
*If using a dark pan, bake 3-5 minutes longer.
Save for another day! Our mixes don't contain any preservatives, so once made, store your treats in the fridge or freezer.
Mix it up!
Craving something fruity? After frosting, pile cake or cupcakes high with raspberries (or berry of your choice).
