Duncan Hines Devils Food, Swiss Chocolate And Dark Dutch Fudge(Microwave) - cooking recipe

Ingredients

cake mix
2 eggs
1 1/3 c. hot tap water
1/2 c. Crisco oil

Preparation

Empty cake mix into large bowl.
Add eggs, hot water and Crisco oil.
Mix well with fork or wire whisk until smooth and thick (about 200 strokes).
Pour half of batter into a microwave safe cake pan.
If a small pan is used, do not pour more than half full. Microwave on High 6 to 7 minutes, longer for low wattage ovens. Cake is done when it pulls away from sides of dish and top is dry. If not done, continue baking at 30 seconds intervals.
Bake only 1 layer at a time.
De-pan immediately.
Cool 5 to 15 minutes and frost (small wet spots on top of cake will finish cooking during cooling time).
Cover tightly.