cake: Cake Data
In mdhglm: Multivariate Double Hierarchical Generalized Linear Models

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In an experiment on the preparation of chocolate cakes, conducted at Iowa State College, 3 recipes for preparing the batter were compared (Cochran and Cox, 1957). Recipes I and II differed in that the chocolate was added at 40C and 60C, respectively, while recipe III contained extra sugar. In addition, 6 different baking temperatures were tested: these ranged in 10C steps from 175C to 225C. For each mix, enough batter was prepared for 6 cakes, each of which was baked at a different temperature. Thus the recipes are the whole-unit treatments, while the baking temperatures are the sub-unit treatments. There were 15 replications, and it will be assumed that these were conducted serially according to a randomized blocks scheme: that is, one replication was completed before starting the next, so that differences among replicates represent time differences. A number of measurements were made on the cakes. The measurement presented here is the breaking angle. One half of a slab of cake is held fixed, while the other half is pivoted about the middle until breakage occurs. The angle through which the moving half has revolved is read on a circular scale. Since breakage is gradual, the reading tends to have a subjective element.