Bake muffin pan 17 to 21 minutes, cake pans 23 to 30 minutes and bowl 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pans and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. Freeze cakes 45 minutes before cutting to reduce crumbs, if desired. If necessary, cut off rounded tops of cakes.