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11 x 15 sheet cake - 2 cake mixes?

post #1 of 18
Thread Starter 
I just bought a Wilton 11x15 sheet pan. The instructions that came with the pan says to use 11 cups of batter. It also says that one cake mix yields 4-6 cups batter.

How does everyone else make 11x15 sheet cakes? I was going to make the CMD's Darn Good Chocolate Cake. It calls for 1 cup of sour cream & a box of instant pudding & four eggs. It seems excessive to make two of these, but is that what I need to do? I usually use milk instead of water, but with a cake this big, will it make it too moist, where it might fall in the middle?

Any tips or suggestions you can give me would be appreciated. I only make cakes for family birthdays so that's just a few times a year, so I'm still fairly new at all this. Thanks in advance!
post #2 of 18
I made an 11 x 15 this weekend with the extender recipie . I only used one batch of extender recipie with 2 box mixes and the cake came out nice and tall, moist and a little denser than usual but it was really good. I wrapped baking strips around pan and used 2 inverted flour nails in middle and baked at 325 for 1 hour and it came out perfect. hth
post #3 of 18
You definately need 2 boxes to get a nice size cake. I always use two and add a box of pudding to each and an extra egg to each.
post #4 of 18
When I use the 11x15 I usually bake two and fill. I found that using 1.5 mixes was the perfect amount.
Spreading joy through cake.
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Spreading joy through cake.
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post #5 of 18
2 mixes
post #6 of 18
I always go with 1.5 cake mixes, bu since I always make it double layer I use 3 boxes.
post #7 of 18
I always use 2 cake mixes for an 11x15 cake, use the bake-even strips around the pan and bake at 325 degrees. I've never had to use a flower nail with mine and do not have any problems with the center being underdone or falling. I do notice, however, that it definitely takes longer for my chocolate cakes to bake than my white cakes.

Michele
Michele
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Michele
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post #8 of 18
Two mixes isn't enough when I bake an 11x15....the corners never rise above the pan and I have to level it quite a bit (I also use bake-even strips). Three mixes is too much batter, but I prepare three and use the leftover to make cupcakes! This way the entire cake rises slightly above the pan and I have a perfect 2" tall cake!

OH....I've also used two mixes with the cake mix extender recipe and that was just about perfect!
post #9 of 18
Quote:
Originally Posted by dolfin

I made an 11 x 15 this weekend with the extender recipie . I only used one batch of extender recipie with 2 box mixes and the cake came out nice and tall, moist and a little denser than usual but it was really good. I wrapped baking strips around pan and used 2 inverted flour nails in middle and baked at 325 for 1 hour and it came out perfect. hth



Do you just use one extender recipe or double it?
ie:2 cake mixes plus what the box calls for &
1c flour
1/2c sugar
1 tsp vanilla
1 tsp b.powder
etc..

Do you use the extender recipe with the pudding or sour cream?

Thanks!
post #10 of 18
I use 2 mixes and 2 extenders.
post #11 of 18
Quote:
Originally Posted by jdelectables

I use 2 mixes and 2 extenders.



Ditto here.....jdelectables, what part of Ohio are you in?
post #12 of 18
Thread Starter 
Thank you. I doubled the Cake Mix Doctor's Darn Good Chocolate Cake recipe and it was just the right amount. I pushed down on the top of the cake just a little when it came out of the oven and it was perfectly level. It was also perfectly delicious.
post #13 of 18
Ok I'm new too, and feel quite stupid but what is the cake extender, because I have a few problems at times whit my cakes, the corners not coming up even with the pan, and humping up in the center.
I love what I do and do what I love.
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I love what I do and do what I love.
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post #14 of 18

In the process of making an 11x15 double layer marble cake.  I used one vanilla cake with an extender for each layer and then one chocolate cake with extender that I divided between each layer.   I forgot to use the flower nails so I am hoping i have no problem baking at 325 with only the bake even strips this time. I usually use the nails. 

post #15 of 18

I am usually a scratch baker but cannot figure out how to make a marble cake with my own recipes. If anyone has a scratch marble recipe they want to share let me know. Adding cocoa to my vanilla didn't work well last time.  THanks.

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