You will need: 1 1/3 cups water. Instructions: 1. Heat: Move oven rack to lowest position if using angel food pan (remove other racks) or middle position if using loaf pans. Heat oven to 350 degrees F for aluminum pan or 325 degrees F for nonstick pan. Do not grease pan. 2. Beat: Beat Cake Mix and water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. Pour into an ungreased pan. (Do not use Bundt pan or angel food pan that is smaller than 10x4, or batter will overflow.). 3. Bake: Bake as directed in chart or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. 4. Cool: Immediately turn pan upside down onto glass bottle or rest each loaf pan on its side on heatproof surface, until cake is completely cool. Run knife around edges; remove from pan. Cut with serrated knife, using sawing motion, or with electric knife. Store tightly covered. Pan size: 10 in by 4 in angel food (tube) pan: bake time: 37-47 minutes. Pan size: two 9 in loaf pans: bake time: 35-45 minutes. Pan size: three 8 1/2 in loaf pans: bake time: 28-38 minutes. Betty’s Tip: To cool angel food cake, turn pan upside down on glass bottle or rest each loaf pan on its side on heatproof surface. High altitude (3500-6500 ft.): Do not use 9 in loaf pans. Stir 1/3 cup cornstarch into dry cake mix. Beat on low speed 30 sec; beat on medium speed 3 min. bake angel food pan 45-55 min. Do not eat raw cake batter.
Contains wheat and egg ingredients.
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