Info from Duncan Hines on adapting their cake mixes (and some are NOT suitable) for use as large tiered layers (by using 1-1/3 cups of water for white and 1-1/4 cups of water for chocolate, 3 egg whites and 1 Tbsp. oil).
Also gives recommended temperature (325F) and batter requirements & baking times by cake flavor AND pan sizes (but only for 2" rounds).
It states that chocolate cakes require LESS batter per pan and bake more quickly than white cakes.
Here's the link:
That is great, thanks for posting that!
They used to have some of that info inside their boxes (I think they called it for large batch cake baking, like for 2 or more mixes and then various pan sizes) but I have not seen it there for a while.
Thanks for the info. may I will give it a whirl!