Used Wilton’s Bake Even Strips on cake pans to ensure a level-topped cake which required absolutely no trimming, or good quality professional baking pans.

Recipe above was cut in half, double for the following instructions:

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.