Pamela's Classic Vanilla Cake

1 bag Pamela's Classic Vanilla Cake Mix
3 eggs, large (mix does not work without eggs)
1/4 cup oil
1/2 cup water
optional: 1-1/2 tsp almond flavoring*

Yield: one cake

Preheat oven to 325°. Mix all ingredients on med/low for 60 seconds. Pour batter into lightly greased baking pan. Level batter. Use pan and baking times listed below. Baked when toothpick should come out clean. When cool, frost with Pamela's Vanilla or Dark Chocolate Frosting, whipped cream, powdered sugar, cover with berries, or use nothing at all.

*Consumers concerned about gluten should check that all flavorings and additional ingredients added to recipes are gluten-free.

Simple Vanilla Frosting

1 bag Pamela's Vanilla Frosting Mix
6 Tablespoons butter or margarine, room temp/not melted
6 Tablespoons water

Yield: 1-3/4 cups frosting for 1 cake.

Soften butter or margarine on medium speed. Add Pamela's Vanilla Frosting Mix and water and blend on medium for 1 to 2 minutes or until smooth. Scrape down bowl during mixing. If frosting is too thick, add additional water one teaspoon as a time. Frost on cooled cake.

Suggestion: Add decorative toppings, fruit slices or chopped nuts.

Pans & Bake Times

Pan Size	Bake times Preheated 325° oven	Yield
Optimum Pan one 9-inch round	35 to 42 minutes	one 2-inch high round, can be cut in half for two layers
two 8-inch rounds	25 to 30 minutes	two 1-inchhigh layers
one 9-inch square	35 to 42 minutes	one 2-inch high square cake
one 9 x 13-inch pan	28 to 32 minutes	one 1-inch high sheet cake
cupcake -fill 3/4 full	20 to 26 minutes	yields 14 cupcakes