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Divide batter between prepared pans.
2. Using a rubber spatula, divide batter between pans, and smooth tops.
Divide batter between two round layer pans.
3. Divide batter between prepared pans and spread evenly.
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3. Butter and flour four 1/2-cup souffle dishes, and divide batter among them.
Pour the evenly divided batter into the prepared cake pans.
4. Divide batter equally between prepared cake pans; spread to sides of pan and smooth with small off-set spatula.
Divide the batter between the moulds.
Divide the batter between the moulds and bake in the hot oven for 20-25 minutes.
Divide the batter between two buttered 8-inch round pans and bake for about 25 to 35 minutes.
Divide the batter between the two prepared cake tins and bake for 25-35 minutes, or until the cakes are well risen and golden brown.
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