With vanilla or lemon frosting, this is a tasty dessert.
As instructed on the box:
1 cup water
1/3 cup oil (I used canola oil)
3 eggs (I used large eggs)
1) You’ll need 2 round 9″ cake pans. Pans with good non-stick coating or spray with no-stick cooking spray. I used pans with a good non-stick coating built in and had no sticking issues.
2) As instructed on the box, mix all the ingredients with a blender on medium for 2 minutes. Don’t blend too long or you’ll make it too thick. (But if you make it too thick, don’t worry much, because you can still cook it.)
3) Pour the blended cake mix into the cake pans. Split it between the 2 pans evenly.
4) Place one pan with mix into the lower rake of the Super Wave Oven. Put the other pan with mix into the refrigerator to cook 2nd.
5) Heat at 350 degrees F for about 20 minutes. The top will be very brown and portions of the top will split. Use a toothpick to check whether the inside is fully cooked. Be sure to check the middle areas and inside areas where the top split.
6) Remove the first pan from the oven and set aside to cool for 20 minutes.
7) While the first pan is cooling, take the 2nd pan from the refrigerator and place it on the bottom rack of the Super Wave Oven.
8) Heat at 350 degrees F for 20 minutes. The top will be very brown and portions of the top will split. Use a toothpick to check whether the inside is fully cooked. Be sure to check the middle areas and inside areas where the top split.
9) Remove the 2nd pan from the oven and set aside to cool for 20 minutes.
10) Once cooled, you can ice and stack as a 2 layered cake.
If cooking a Duncan Hines Signature Strawberry Supreme Cake. Follow the instructions above, but just before mixing the ingredients at medium for 2 minutes, blend them on low for 30 seconds. So the ingredients can be moistened before blending at medium.