cake: Breaking of Chocolate Cakes
Description
Data on breaking angles of chocolate cakes made using different recipes,
mixes, and cooking temperatures.source
Cochran, W. G. and Cox, G. M. (1959) Experimental Designs. Second
edition. New York: Wiley.Details
These are data from an experiment in which six different
temperatures for cooking three recipes for chocolate cake were compared. Each time a mix
was made using one of the recipes, enough batter was prepared for six cakes, which were
then randomly allocated to be cooked at the different temperatures.
The response is the breaking angle, found by fixing one half of a slab of cake, then
pivoting the other half about the middle until breakage occurs.References
Davison, A. C. (2003) Statistical Models. Cambridge University Press.
Page 454.