1 .25 Cups Water   
1/3 Cup Vegetable oil   
3 Egg WHITES
350'   oven   to 3501 (any type pan). Grease or spray bottom
(entire pan if using Bundt' or rounds).
gedcake mix, water, oil and egg whites in large bowl on low
speed 30 seconds; beat on medium speed 2 minutes, scraping
bowl occasionally, Pour into pan,
s directed below or until toothpick inserted in center
ean. Cool completely before frosting.
Pan Size   13"x9"   Two 8"   Rounds   1?v 9" Rounds 1 24 Cupcakes (243 full) I   Bundt
Bake Time (in minutes)   28-3-3
---T-27-32   23 28
- - - 1-5 20
33-38
HIGH ALTITUDE (3500-650oft): Do not use 8" rounds. Ifusing eggwhites, bake times (in minutes): 13''x9" 30-35, 9" rounds 25-30, Bundt
40-45. Ifusingwhole eggs, bake times (in minutes): 13"x9" 33-38, 9" rounds 28-32, Bufldt 43-48. Forcupcakes, use paper baking cups. Bake
17-22. Makes 30 cupcakes.
*WHOLE-EGG RECIPE: Use 3 whole eggsinstead of3 egg whites. Asprepared, one servingprovides250 calories (100 caloriesfromfat).
llgfat (2.5gsaturated, 2.5gpolyunsaturated, 3.5gmonounsaturated) and55 mg cholesterol.
&"yAAe, Ca*
I package Betty Crocker@ SuperMoist@ white cake tnix
Water, vegetable oil and egg whites as called for on cake mix package directions
I package (4-serving size) strawberry- or raspberry-flavored gelatin
I cup boiling water
1/.) cup cold water
I container (8 ounces) frozen whipped topping, thawed (3 CUPS)
Fresh strawberries or raspberries, if desired
Heat oven to 350'E Make and bake cake as directed on package for 13"x9" pan. Cool
completely, about I hour.
Poke cake all over with fork. Slur Matin and boiling water in small bowl until smooth
in cold water. Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate
0   " St,
2 hours. Frostvdth whipped topping; garnish Aith berries. Store covered in refrigerator.
HIGH ALTITUDE (35oo-6500 ft): Follow High Alftude pkg directions.
G 2003 General Mills, Inc. or its affiliates.