it imparted a nasty taste. I threw out what I'd baked, tossed the canola oil, and have never used it again. I use plain vegetable oil in these circumstances.
It's my personal opinion that boxed cake mixes are the work of the devil 
and I never use them. I bake my cakes from scratch, although admittedly I have a rather limited repertoire. I find the boxed cake mixes leave a chemical taste behind.
True story: Some years back, we were celebrating our mother's 80th birthday My sister, at whose house the party was being held, asked me to bake a couple of cakes for the dessert. So I did. Had you been there that afternoon, you'd have been able to choose between chocolate cake with white icing, chocolate cake with chocolate icing, or (my sister's contribution) a mock napoleon made with graham crackers, whipped cream, and melted chocolate. To my sister's amazement, every single person who took a piece of cake actually finished the cake. No leftovers on the plates. She was used to even little kids at birthday parties eating a few bites and abandoning the cake. But she used boxed mixes. My favorite, and the one I used that day, is the recipe off the back of the Hershey's cocoa box. Absolutely never fail. I will confess that I always bake it as a sheet cake, because if I try to do layers they are so lopsided as to be useless.
I also have a Texas Fudge Cake that is to die for.
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