Another 1/2 and 1/2 sheet cake question

[jonicca]

I'm going to be making my first sheet cake this week and I was wondering how much batter is required for an 11" x 15" pan. How many recipes of each flavor should I make? Also, I'm concerned about making yellow and chocolate because my chocolate cake always takes much longer to cook than any other. . .how can i avoid having the yellow be done, but the chocolate charred and dry. Oh, I normally bake from scratch. . .would I be better using box mixes for this cake?

[2sdae]

I use butter milk and fill my pans so I could an accurate amount of cups of batter to fill my pans. Or if I have batter made i use it of course then I keep the info for later use.
For an 11x15 I would use 4 mixes of enhanced cake mix batter or 2 recipes of wasc cake.
So it would be good to write down how many cups of batter you get out of each recipe so you can calculate how many recipes you need to fill pan xyz.
Kinda hard to give you an amount with out know those totals.

Also I would use 3 or 4 flower nails and baking strips to insure even baking times and less hump on your cake tops. Hope this was some help.

[alvarga]

Maybe I don't understand what you are asking but I would bake the yellow cake and chocolate cake in seperate pans and then join them to form one cake. I understand that you want to bake them together in one pan? Unless you marble them I am not sure how you would do that. Also I use the cake chart in any Wilton yearbook. It will give you amount of batter needed and baking times.

[jonicca]

Thanks again 2sdae! I'll try to measure it out today. I'm definitely using flower nails, but I haven't had much luck with bake even strips.

Alvarga, yes I'm baking them in one pan, but not marbled. The request was for a half and half sheet cake. . .They are very common here, so you can have 2 cake flavors in one cake. I just assumed those were common everywhere. I forgot all about the Wilton chart.

I found a yellow cake recipe that has a similar cook time as the chocolate cake recipe that I use, so hopefully that works out well. Thanks for the input!

[mona1949]

Originally Posted by jonicca

I'm going to be making my first sheet cake this week and I was wondering how much batter is required for an 11" x 15" pan. How many recipes of each flavor should I make? Also, I'm concerned about making yellow and chocolate because my chocolate cake always takes much longer to cook than any other. . .how can i avoid having the yellow be done, but the chocolate charred and dry. Oh, I normally bake from scratch. . .would I be better using bix mixes for this cake?

How do you keep the two flavors from flowing into each other in the pan?

[Ironbaker]

Originally Posted by mona1949

How do you keep the two flavors from flowing into each other in the pan?

Check this thread out:

half and half cake question....

[sokyere]

Into the oven and other baking supply stores carry cake batter separators for different size sheet pans. You put the separator in the pan and clip it to the pan then pour in your batter. Here is a link Into The Oven at into the oven but a baking supply store near you may have them.

[puzzlegut]

Good luck on your cake.

[2sdae]

works like a charm!