Good question, Sonia! I have a hunch that mixing the oil with the eggs is in an effort to prevent over-mixing of the batter. Doing a bit more work by hand and less in the mixer can help with this. That being said, our Classic Birthday Cake is one that we tested backwards, forwards, and upside down, and you really can't beat it for reliability. If you're going for a fool-proof cake, we recommend it! 

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