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!