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["Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.", "Add the remaining ingredients and beat on medium speed for 2 minutes.", "Pour into greased and floured cake pans, filling each pan a little over half full.", "Lightly tap cake pans on counter to bring air bubbles to top.", "Bake in preheated 325u00b0 F oven until cake tests done.", "Baking time varies according to the size and depth of pans being used.", "I used Wilton's Bake Even Strips on my cake pans to ensure a level-topped cake which required absolutely no trimming-- I highly recommend these, or good quality professional baking pans.", "In 2"" deep pans, this recipe makes:", "One 14"" round and one 6"" round.", "or One 16"" round.", "or One 12"" round and one 10"" round.", "or One 12 X 18"" sheet cake.", "or One 12"" round and one 8"" round and one 6"" round.", "or Two 9"" squares.", "or 5 dozen cupcakes.", "Half the recipe makes:", "Two 7"" rounds.", "or Two 6"" rounds and 6 cupcakes.", "For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites.", "For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe.", "For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end.", "For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tblsp lemon zest, and use 1 tsp of a good lemon extract in place of the almond.", "For white chocolate: melt 8oz white baking chocolate & cool slightly. use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. Doesn't bake up quite as high as the original, so add a pinch more batter to the pans."]
