2) For each box of cake mix, add 1 1/3 cups water, 3 egg whites and 1 Tablespoon oil. Blend at low speed with elevctric mixer until moistened. Beat at medium speed for 2 minutes, scraping bottom and sides of bowl with spatula for uniform batter. Pour batter into pan (about 1/2 full) and bake immediately.
3) Bake at 325 until toothpick inserted in center comes out clean. Do not test for doneness by toucing with finger.
4) Cool 15 to 30 minutes in pan on wire cooling rack. Remove from pan using rack to support large layers.
Amount of
Pan Size Batter Per Pan Baking Time
6” x 2” 2 ¼ cups 35-45 minutes
8” x 2” 3 ¾ cups 40-50 minutes
10” x 2” 6 cups 45-55 minutes
12” x 2” 8 cups 45-55 minutes
14” x 2” 11 cups 45-55 minutes
16” x 2” 15 cups 45-55 minutes
11” x 15” x 2” 12 cups 45-55 minutes
12” x 17” x 1” 10 cups 35-45 minutes
12” x 18” x 2” 15 ½ cups 37-47 minutes
18” x 24” x 2” 27 ½ cups 43-53 minutes
(Yield per package of Duncan Hines White Cake Mix - 5 ½ cups batter)
Success Tips:
- Two packages of cake mix can be prepared together in large bowl with electric mixer. Do not increase beating time.
- In extremely warm summer months, use COLD water and COLD egg whites.
- Three whole eggs may be substituted for threee egg whites
- During mixing, scrape bottom and sides of bowl thoroughly for more uniform batter
- For best results, bake in cake pan(s) with 2" deep sides.
