I'm baking a 11 x 15 chocolate cake tonight and was wondering what the best amount of batter is to use for this size sheet cake.
I'm using a "cake extender" I saw on here which is adding:
1 c. flour
1 c. white sugar
1 tsp salt
2 c. sour cream
1 egg
1 tsp vanilla
I guess you add this to a prepared mix. So I'll be making 2 mixes + 2 "extenders"----some ppl estimate each combo of mix + extender = 8 cups so would you think 16 cups would be enough for this size pan??
Also, I'm planning on baking this at 325 but not sure on how long. Any suggestions?? I've heard to increase baking time when using any sour cream in recipes.
Thanks so much for any suggestions!! I'm great at the actual decorating process but I'm not so handy in the actual "baking" process unless it's followed as the directions say.
I'm using a "cake extender" I saw on here which is adding:
1 c. flour
1 c. white sugar
1 tsp salt
2 c. sour cream
1 egg
1 tsp vanilla
I guess you add this to a prepared mix. So I'll be making 2 mixes + 2 "extenders"----some ppl estimate each combo of mix + extender = 8 cups so would you think 16 cups would be enough for this size pan??
Also, I'm planning on baking this at 325 but not sure on how long. Any suggestions?? I've heard to increase baking time when using any sour cream in recipes.
Thanks so much for any suggestions!! I'm great at the actual decorating process but I'm not so handy in the actual "baking" process unless it's followed as the directions say.







