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1. Tum on oven; set at moderately slow (350). 2. Grease pans heavily and dust with flour—or grease sides and line bottoms with waxed paper or any ungreased wrapping or parchment paper. For layer cake: Use two 8-inch round or square pans, or two flinch round fans. For oblong cake: use one 9 x 13 x 2-inch pan. NOTE ’ Duncan Hines Cakes are big cakes. If 8-inch round pans are not at least 1% Inches deep, fill only % full of batter In Step 8. 3. Have ready 1 cup cold water and 2 erg whites 4. Empty into large bowl holding about 3 quarts | contents of package 5. Blend in % cup water. Beat batter until smooth and glossy. If electric mixer is used, beat at medium speed (middle of the dial) for at least 3 minutes. DO NOT UNDERMIX. Important: Keep pushing batter into beaters. Scrape sides and bottom of bowl often, while beating. If beating by hand, beat about 300 vigorous strokes. Rest when necessary. DO NOT UNDERMIX. Beat until batter is smooth and glossy. Scrape spoon and sides of bowl often. Beat hard in Steps 6 and 7. Undermixing will produce a crumbly cake. 6. Add rest of water in 3 parts. Beat about 1 minute (100 strokes by hand), or until batter is smooth and creamy after each addition. 7. Add unbeaten egg whites. Beat • about 1 minute more.
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