Instructions
What you" ll need: 3 eggs, 1/3 cup oil, 1/3 cup water, 1 tbsp vanilla. Cake: Makes one 8 inches round cake. Heat oven to 325 degrees F. Grease 8 - inch round cake pan well. Whisk eggs, oil, water and vanilla in a large bowl. Add mix; whisk until well blended. Pour batter into pan. Bake 30 - 35 minutes or until center of cake bounces back when pressed. Cool 10 minutes. Loosen cake from sides of pan. Invert on wire rack; tap sharpy on bottom of cake pan to release cake. Gently remove pan; cool completely before frosting. Cupcakes: Makes 12 cupcakes. Heat oven to 325 degrees F. Whisk eggs, oil, water, 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 18 - 23 minutes or until center of cupcakes bounce back when pressed. If using paper liners, let cool completely before eating o prevent cupcakes from sticking to the paper. Cool completely before frosting. Please don't eat raw batter. Mix it up! Craving coconut cake? Use coconut oil when baking and sprinkle shredded coconut on top of cupcakes or muffins once baked. Save for another day our mixes don't contain any preservatives, so once made, store your treats in the fridge or freezer.
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