Make a Domokun cake

Step 4: Mix the dry ingredients

This is standard baking here. You mix your dries. Later you mix your wets. Then you combine. Your dries for your cake will vary based on how many cake pans you have. If you have three and you can fit all three in your oven, then go for the gusto and throw it all together in the biggest bowl you have. If you only have two or one you'll have to come back later and redo this step again.

Don't just think you'll be clever and mix all the ingredients now and save time. Because then you'll end up with baking soda that gave its all producing gas for you sitting in the bowl instead of in your oven and you'll end up with a dense flat pathetic cake that is no thicker than a piece of pita bread. I will laugh at you. In fact, I'm laughing now. Don't make me smack you, follow my instructions.

NOTE: You might want to double-check my work on these amounts since I don't know how to multiply.

Here is the breakdown for your pans, if you have one pan you use this amount:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt

Two pans you use this:
4 cups sugar
3 1/2 cups all-purpose flour
1 1/2 cup cocoa powder
1 tablespoon baking powder
1 tablespoon baking soda
2 teaspoon salt

Three pans you use this:
6 cups sugar
5 1/4 cups all-purpose flour
2 1/4 cup cocoa powder
4-1/2 teaspoons baking powder
4-1/2 teaspoons baking soda
1 tablespoon salt

Stir the ingredients to produce a nice light brown color. Reminds me of dry cake ingredients stirred together.