I plan on making the following recipe:

http://homecooking.about.com/od/cakerecipes/r/blc13.htm

Could someone tell me at what speed on the Kitchen Aid mixer to beat the egg whites and for how long? The last time I tried beating the egg whites, the top of them was foamy but the bottom of the bowl was still liquidy.

Any help? I'm going to do the cake tomorrow.

all the way high, but I can't tell you a time. just till soft peaks, darlin'.

Egg whites are properly beaten when you can turn the bowl upside down and the don't fall out, works everytime and it's a simple way of testing if you are unsure HTH.

You also want to make sure that the bowl and beaters are perfectly clean and there is no yolk whatsoever in the whites.

Any grease or fat will prevent the egg whites from whipping up, and they'll end up like what you described.