DIRECTIONS

1. Mix cake as directed on package or recipe.
2. Pour into well-greased pans.
3. Saturate strip in cold water. Run fingers down the surface to squeeze out excessive moisture. (Do not wring.)
4. Bring filled pans to edge of counter or table. With aluminized side OUT, wrap strip around outside of pan; and with tab overlapping, pin firmly into place. (For oblong pans, pin two strips together - overlapping does not interfere with its effectiveness.)
5. Place in oven and bake as directed.
6. Remove strip, fold and store away - to be used again and again for more beautiful, moist cakes to come.