Does anyone know how to make a 1/2 sheet cake that is half white/half chocolate? I have a half sheet cake pan and would like to figure out how to put white and choclate batter in the same pan.

Well, not sure what your resources are...but my husband made me a piece of metal to go between ....I and him pour the batter in...And then quickly take it out before I bake it.
You can also take a piece of cardboard and cover it with saran wrap or tin foil...then just slowly lift it out. for the half and half effect.

I bought plastic seperators from Country Kitchens. They slide into your pan and after you have poured your batter on both sides, you unclip it and pull it out. Works like a charm. Jennifer

So you divide the pan and take the divider out BEFORE you bake it! I knew there had to be a way but I couldn't figure it out - that sounds so simple
Thanks!

I always just use two bowls to mix the cake mix and then pour them both in at the same time starting in the middle...works good enough for me. It's not exact but it works.

The only caution I have for you is to make sure that the two batters have about the same rising properties and expected baking time. I had problems one time, where the chocolate cake didn't rise as much as the white, and I ended up having to level off a lot of the white--and the border between the two flavors was really funky.

RedPanda

Thread from yesterday answering this question: http://forum.CakeCentral.com/modules.php?name=Forums&file=viewtopic&p=1328971

Thanks - I didn't see that thread yesterday! Very helpful