FULL BATCH HALF BATCH 5 lb (full box) Mix 2 1/2 lb (9 1/2 Cups) Mix 52 oz (6 1/2 cups) Water, divided 26 oz (3 1/4 cups) Water, divided 1. Place half of water in mixer bowl. Add mix. Using a paddle, mix on medium speed 3 minutes. 2. Change to low speed; mix 1 minute while gradually adding second half water. 3. Scrape bowl and paddle thoroughly. Continue mixing on low speed 2 minutes. 4. Scale batter into greased or paper-lined pans. EXTRA RICH CAKE RECIPE: For full batch, prepare as directed in step 1 using 16 oz (2 cups) water, 12 oz (6) eggs and 6 oz (3/4 cup) vegetable oil. In step 2, add 28 oz (3 1 /2 cups) water. Follow steps 3-4. Increase bake time 5-10 minutes. Do not eat raw batter. HIGH ALTITUDE: For full batch, add 3 oz (3/4 cup) all-purpose flour and an additional 4 oz (1 /2 cup) water. Prepare as directed increasing oven temperature by 25F and decreasing bake time by 1-2 minutes. BAKE TIMES: PAN SIZE: Cupcake Pans SCALE: 11/2 oz batter CONVECTION OVEN: 300'F 15-20 minutes STANDARD OVEN: 350'F 18-23 minutes FULL BATCH YIED: 7 1/4 dozen PAN SIZE: Round Pans SCALE: 22 oz batter CONVECTION OVEN: 300'F 23-28 minutes STANDARD OVEN: 350'F 28-33 minutes FULL BATCH YIED: 6, 9-inch layer pans PAN SIZE: Half Sheet Pan SCALE: 4 lb 2 oz batter CONVECTION OVEN: 300'F 23-28 minutes STANDARD OVEN: 350'F 30-35 minutes FULL BATCH YIED: 2, 16x12x1-inch pans - (48,4x2-inch cuts) PAN SIZE: Full Sheet Pan SCALE: 8 lb 4oz batter CONVECTION OVEN: 300'F 23-28 minutes STANDARD OVEN: 350'F 30-35 minutes FULL BATCH YIED: 1, 24x16x1-inch pans - (48,4x2-inch cuts) HANDLING TIPS For increased volume, use cake frame. Scale correct amount of batter into pan or fill cake pan 1/2 full (cupcakes 1/2 to 2/3 full). Cake is done when toothpick inserted into center comes out clean. Cool cake