FULL BATCH 5 lb (full box) Mix 52 oz (6 1/2 cups) Water, divided HALF BATCH 2 1/2 lb (9 1/2 Cups) Mix 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. BAKING DIRECTIONS: Cupcake Pans: 1 1/2 oz batter Convection Oven: 300F 15-20 minutes Standard Oven: 350F 18-23 minutes Full Batch Yield: 7 1/4 dozen Round Pans (9-inch): 22 oz batter Convection Oven: 300F 23-28 minutes Standard Oven: 350F 28-33 minutes Full Batch Yield: 6, 9-inch layer pans Half Sheet Pan(16x12x1-inch): 4 lb 2 oz batter Convection Oven: 300F 23-28 minutes Standard Oven: 350F 30-35 minutes Full Batch Yield: 2, 16x12x1-inch pans (48, 4x2-inch cuts) Full Sheet Pan(24x16x1-inch): 8 lb 4 oz batter Convection Oven: 300F 23-28 minutes Standard Oven: 350F 30-35 minutes Full Batch Yield: 1, 24x16x1-inch pan (48, 4x2-inch cuts) 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. 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 in pan.