Instructions
1. Place a rack in the center of the oven and preheat
the oven to 350°F. Lightly mist a 12-cup Bundt pan
with vegetable oil spray, then dust with flour. Shake
out the excess flour. Set the pan aside.
2. Place the cake mix, frosting, water, oil, and eggs
in a large mixing bowl. Blend with an electric mixer on
low speed for 1 minute. Stop the machine and scrape down
the sides of the bowl with a rubber spatula. Increase
the mixer speed to medium and beat 2 minutes more, scraping
the sides down again if needed. The batter should look
thick and well combined. Pour the batter into the prepared
pan, smoothing it out with the rubber spatula. Place the
pan in the oven.
3. Bake the cake until it springs back when lightly pressed
with your finger, 48 to 52 minutes. Remove the pan from
the oven and place it on a wire rack to cool for 20 minutes.
Run a long, sharp knife around the edge of the cake and
invert it onto a rack to cool completely, 20 minutes more.
4. Slide the cake onto a serving platter and slice.
** Store this cake,
wrapped in plastic wrap or aluminum foil, or in a cake
saver or under a glass dome, at room temperature for up
to 1 week. Or freeze it, wrapped in foil, for up to 6
months. Thaw the cake overnight in the refrigerator before
serving.
