Make Triple Chocolate Fudge cake a staple in your home with Betty Crocker Super Moist Triple Chocolate Fudge Cake Mix. Ready to bake in minutes, this chocolate cake can be topped with decadent chocolate icing, or mix it up with one of Betty Crocker's many dessert recipes. With the perfect balance of flavor and convenience, this chocolate cake mix can take you from birthday celebrations to weekday desserts and beyond.

For more than a century, Betty Crocker has been a popular creator of simple, delicious recipes. Today, the Betty Crocker kitchen is still providing convenient, tasty dessert mixes, frostings, and convenient meal options and side dishes. And today, you can still find that same simple goodness — those same products you grew up with — on grocery shelves around the world.

• CAKE MIX: Bake a delicious, moist triple chocolate fudge cake dessert

• QUICK AND EASY: Make a cake by just adding a few simple ingredients as directed and popping in the oven

• ENDLESS OPTIONS: Add your own twist to this cake mix by trying tested and trusted Betty Crocker recipes

• DELICIOUS & SPONGY: Enjoy the sweetness of this versatile cake mix and make it your own

• A TRUSTED FAVORITE: Betty Crocker brings you the same fresh-baked favorites you've known and loved all your life

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Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Cocoa Processed With Alkali (red Dutched And Dark Dutched), Corn Syrup, Chocolate Chips (sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Artificial Flavor), Leavening (baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate), Contains 2% Or Less Of: Corn Starch, Modified Corn Starch, Palm Oil, Carob Powder, Propylene Glycol Mono And Diesters Of Fatty Acids, Distilled Monoglycerides, Salt, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Artificial Flavor

You will need: 1-1/4 Cups Water + 1/2 Cup Vegetable Oil + 3 Eggs. Do not eat raw cake batter. Time to bake! 1. Heat oven to 350 degrees F for shiny metal or glass pan or 325 degrees F for nonstick pan. Grease bottom only of 13 inches x 9 inches pan or bottom and sides of all other pans; 2. Mix Cake Mix, water, oil and eggs in large bowl with mixer on medium speed or beat vigorously by hand 2 minutes. Pour into pan. 3. Bake as directed in chart or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting. Pan Size: 13 inches x 19 inches; 30-35 bake time (in minutes) (if using nonstick pan, bake 3-5 minutes longer). Pan Size: Two 8 inches rounds; 30-35 bake time (in minutes) (if using nonstick pan, bake 3-5 minutes longer). Pan Size: Two 9 inches rounds; 25-30 bake time (in minutes) (if using nonstick pan, bake 3-5 minutes longer). Pan Size: Bundt; 40-45 bake time (in minutes) (if using nonstick pan, bake 3-5 minutes longer). Pan Size: Cupcakes (makes 24); 14-19 bake time (in minutes) (if using nonstick pan, bake 3-5 minutes longer). Heat oven to 375 degrees F for shiny metal pan or 350 degrees F for nonstick pan. Spoon batter into cups (about 3 Tbsp each). High Altitude (3500-6500 ft): Stir 2 Tbsp all-purpose flour into dry cake mix; decrease oil to 1/3 cup. For all Bundt pans, heat oven to 325 degrees F; grease and flour pan. Make 36 cupcakes.