FULL BATCH 4 lb 8 oz (full box) Mix 40 oz (5 cups) Water 16 oz (8) Eggs 8 fl oz (1 cup) Vegetable Oil HALF BATCH 2 lb 4 oz (8 cups) Mix 20 oz (2 1/2 cups) Water 8 oz (4) Eggs 4 fl oz (1/2 cup) Vegetable Oil 1. Place water, eggs and oil in mixer bowl. Add mix. Using a paddle, mix on low speed for 1 minute. 2. Scrape bowl and paddle. Change to medium speed; mix for 2 minutes. 3. Scale batter into greased or paper-lined pans. BAKING DIRECTIONS Cupcake Pans: Preheat oven (300F for a convection oven, 350F for a standard oven). Pour 1 1/2 oz of batter into each tin. For a convection oven, bake for 15 to 20 minutes. For a standard oven, bake for 18 to 23 minutes. Yields 7 1/2 dozen Round Pans (6, 9-inch): Preheat oven (300F for a convection oven, 350F for a standard oven). Pour 22 oz of batter into each pan. For a convection oven, bake for 25 to 30 minutes. For a standard oven, bake for 30 to 35 minutes. Yields 6, 9-inch layer pans Half Sheet Pan (2, 16x12x1-inch): Preheat oven (300F for a convection oven, 350F for a standard oven). Pour 4lb 4 oz of batter into each pan. For a convection oven, bake for 30 to 35 minutes. For a standard oven, bake for 35 to 40 minutes. Yields 2, 16x12x1-inch pan (48, 4x2-inch cuts) Full Sheet Pan (1, 24x16x1-inch or 48, 4x2-inch cuts): Preheat oven (300F for a convection oven, 350F for a standard oven). Pour 8lb 8 oz of batter into each tin. For a convection oven, bake for 30 to 35 minutes. For a standard oven, bake for 35 to 40 minutes. Yields 1, 24x16x1-inch pan (48, 4x2-inch cuts) Do not eat raw batter. HIGH ALTITUDE: For full batch, add 3 oz (3/4 cup) all-purpose flour. Prepare and bake as directed, adjusting convection oven to 325F or standard oven to 375F. 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.